All of the menu options are inspired by Chef Mark's favorite summertime dishes then fused with Sapporo's signature Pacific Rim flavors. So be prepared to feast on a variety of seasonal favorites from your choice from 3 different dim sum options to your selection of a main course, and don't forget to leave room for dessert, all prepared with the season's freshest ingredients.
We were even lucky enough to taste some dishes not on the summer menu, so I just had to grab some shots of those as well, so if you're looking to feast outside of the box, there are plenty of options as well. And yes, that is a rose made out of tuna that you see!
And hopefully that first course warms up your decision making skills because you choice of entrees, the Izakaya course, is downright impossible to choose from. First there's the Grilled New York Strip with melty blue-cheese, demi-glaze and seared vegetables. Then there's the Grilled Salmon with a teriyaki glaze, coconut basmati rice, and asparagus. Or your third option is the Panang Curry Shrimp with crispy egg noodles and habachi grilled summer vegetables.
Coconut Jasmine Rice:
- 2 cups Jasmine Rice
- 1/2 cup dry sweetened coconut milk
- 1 1/2 cups water
- 1/2 cup coconut flakes
Wash the rice wall with water in a large fine mesh sieve and drain. In a bowl, mis together the coconut milk with the water.
Add the rinsed rice and the coconut milk/water to a large 4 quart pot, bring to a simmer, and cover with the pot lid. Cool until almost all of the liquid has been absorbed, stirring every few minutes to keep the bottom from sticking.
While the rice is cooking, toast the coconut flakes in a single layer on a baking sheet in a 450 degree F oven, or in a large skillet on your stovetop. Toast for about 5-10 minutes, stirring often to prevent it from burning. Remove from the heat.
When the rice is done cooking, stir in the toasted coconut flakes and allow to cool for 5 minutes or so before serving.