Pan-Asian Style Tapas

CRAB ANGEL
Shrimp, crabmeat, cream cheese, scallions, cilantro in a crispy wonton skin served with sweet chili dipping sauce 9

CHILI JUMBO SHRIMP
Jumbo shrimp sautéed with Silk’s original sauce
spiced with Thai chili, shallot, lemon grass, tamarind and coconut milk 9

FURIKAKE FRIED CALAMARI
Tender calamari fried with a furikake fused batter and served with sriracha aioli dipping sauce 9

BEER BATTERED SEA BASS
Tender morsels of sea bass lightly battered and fried.
Accompanied by fried jalapeño peppers and five spice Chinese seasoning 12

TEMPURA SAMPLING PLATE
Tempura fried shrimp, shiitake mushrooms, Korean sweet potato and asparagus.
Served with spicy berry ponzu dipping sauce 9

GRILLED DUMPLINGS
Fresh dumpling skins filled with shredded duck breast,
napa, carrots and shiitake mushrooms 6

SHANGHAI SPRING ROLL
Seafood and a mixture of Asian vegetables in a soft pastry skin,
fried and served with a mango vinaigrette sauce 6

ASIAN CRAB CAKE
Luscious jumbo lump crab meat highlighted with an Indonesian
tomato sauce and topped with a mango salsa 11

TOM YUM MUSSELS
Tender morsels in the shell,
enhanced with lemon grass, butter, garlic, tomatoes and lime leaves 10

HAWAIIAN AHI POKE
Fresh, raw tuna cubes with avocado, seaweed salad,
and pineapple in ponzu sauce, topped with caviar 9

Soup & Salad

CAESAR SALAD WITH TOFU DRESSING AND ROASTED ALMOND
An Asian change of pace for a classic Western salad 6

HAWAII PAPAYA AVOCADO SALAD WITH GRILLED SHRIMP
Grilled shrimp on skewers served over arugula and red onions with yuzu vinaigrette and balsamic reduction 13

SHAKING BEEF SALAD
Wok-seared with Asian spices over arugula and fresh tomatoes 13

ORGANIC SPRING MIXED GARDEN SALAD
Fresh greens and vegetables with a choice of
miso ginger or Chinese balsamic dressing 5

MISO SOUP 5

LOBSTER BISQUE 15

Lobster

LOBSTER TAIL (COLD WATER) APPETIZER
(4-5 oz)
Your choice of preparation style:
Sautéed with ginger scallion
Broiled with garlic butter
Sautéed with red curry sauce
Tempura with spicy berry ponzu 18

Sushi Dinner

NIGIRI SPECIAL
Nine pieces of Nigiri (chef’s choice) & California Roll 23

VEGETARIAN SUSHI COMBO
Two vegetarian rolls & five pieces Vegetarian Nigiri 18.00

SASHIMI SPECIAL
Nineteen pieces of Chef’s choice Sashimi 32

SUSHI & SASHIMI COMBO
Nine pieces of Sashimi, five pieces of Nigiri & Tuna Roll 30

OMAKASE
A special dinner representing the finest choice of fish and the innovative ideas from the chef 40

Meat, Poultry & Others

GRILLED LEMON GRASS CHICKEN
CHicken breast marinated with lemon grass, ginger, soy, and palm sugar. Grilled to perfection 15

PINEAPPLE CHICKEN
Flash fried chicken tenders with pineapple, cilantro, red onion and jalapeno in a mild spiced Malaysian sweet chili sauce 15

PAD THAI NOODLE
Flat rice noodles tossed with shrimp and chicken in a Thai spiced sauce; Served with bell peppers, mushrooms, asparagus and crushed peanuts 15

PENANG CURRY CHICKEN MALAYSIAN

Malaysian style curry mellowed with coconut cream with chicken and mixed vegetables. Served with rice 14

SEVEN FLAVORED BASIL BEEF
Seven favorite Southeast Asian spices applied to perfection in this exotic beef dish; served over bean sprouts and shiitake mushrooms 17

HONG KONG BLACK PEPPER BEEF
Stir fried tender beef and vegetables in a Hong Kong black pepper sauce 15

SPICY BASIL VEGETABLE TOFU
Sautéed mixed vegetables with fried tofu in spicy Thai basil sauce 13

Seafood

CHILEAN SEA BASS
A seafood favorite, prepared in a sake miso marinade,
then broiled and served with Jasmine rice flecked with hijiki seaweed 26

WALNUT SHRIMP
Crispy large shrimp wok-tossed with candied walnuts in a honey lemon aioli sauce 18

CRAB DUO
Alaska King Crab Legs and a Crab Cake made of jumbo lump crab meat
highlighted with an Indonesian tomato sauce and served with asparagus and wasabi mashed potatoes 38

SEAFOOD HOT POT MASSAMAN
Jumbo shrimp, diver scallops, fish filet and vegetables in a Thai massaman curry broth 23

THAI BASIL ATLANTIC SALMON
Atlantic salmon grilled and smoked on a cedar plank with Thai basil and chili sauces
accompanied by roasted peppers and asparagus 19

JUMBO SHRIMP & DIVER SCALLOPS
Grilled with Asian infused garlic butter, served with brown rice risotto and fresh mussels 22

RED SNAPPER
Pacific Red Snapper grilled to perfection and topped with crabmeat.
Served with berry ponzu miso lobster sauce 25

STRING BEAN SZECHUAN
Wilted string beans wok tossed with Szechuan dried chili pod in a spicy soy garlic sauce

Chicken 14 Shrimp 17

ASIAN GRILL

All of our steaks are seasoned with Silk's special spice rub

& Asian Demi Glaze

Your choice of beef seasoning:
Miso Garlic Glaze
Southeast Asian Spicing
Bleu Cheese and Wasabi Root (add $2.00)

KOBE STEAK
An eight-ounce filet of Japan’s famous “melts in your mouth” beef,
served with mashed kabocha squash 75

FILET MIGNON
An eight-ounce filet,
served with mashed kabocha squash 30

FILET TRIO
Three tender four ounce filets with
distinct succulent toppings including Thai spices, miso garlic glaze, and
bleu cheese with wasabi root. Served with Kabocha squash
and wasabi mashed potatoes. 32

SURF AND TURF
A five-ounce Lobster Tail and an eight-ounce Filet Mignon 40

LAMB RACK
Hearty lamb with tamarind mustard glaze,
served with sautéed baby spinach and saffron sweet potato 30

ASIAN BBQ RIBS
Dutch baby back ribs with an Asian barbeque sauce,
accompanied with Asian cole slaw and wasabi mashed potatoes

10 (half) 20 (full)

$20.00 minimum per person

An 18% gratuity will be added for parties of 6 or more

Executive Chef Kochi Chiba would like you to know that we use only the freshest ingredients in every dish. Subsequently, quantities may be limited. We apologize if we are not able to accommodate your choice upon occasion.