YAMA Dinner Menu

SMALL PLATES

Diver Scallop
new bedford ma. – shallot spiked crème – “haystack” potato – artic char caviar

Wagyu Tartare
crispy quinoa – coriander – preserved lemon – black truffle relish

Braised Calamari
sepia & avocado compound – compressed cucumbers – edamame

Foie Gras Torchon
le belle farms – green yuzu puree – plum wine gelee – popcorn brittle – tiny herbs

Roasted Ruby Beets
Roasted Ruby Beets marinated vegetables – ryu powder – charred garlic yogurt


SOUPS AND SALADS

Mixed Seaweed Salad
toasted sesame – shoyu – meyer lemon – radish – wasabi oil

Red Miso Soup
house made bonito dashi – silken tofu – green onion – hijiki seaweed

White Miso Soup
cherrystone clams from ipswich ma. – tosaka seaweed – green onion

Pumpkin Bisque
lemongrass – tumeric – coconut – coriander pesto

Yama House Salad
mixed baby mesclun – shallot – cherry tomatoes – almonds –sesame vinaigrette


LARGE PLATES

Gold Canyon Ranch Rib-Eye
14 oz – bone-in – gold potato puree – asparagus – brown butter hollandaise – burnt tomatoes – carrot gastrique

“Bouillabaisse”
saffron coconut bouillon – kafir – lemongrass – scallop – monkfish – clams – shrimp – crab roullie – biscotti

Regal Crest Chicken
x2 24-hour breast – 5 spice spiked sausage – ginger pumpkin puree – matcha & pumpkin meringue – chinkiang vinaigrette

Braised Organic Tofu
soy chili marinade – crispy rice – shiso radish slaw – kimchi – gochujang – quick pickled cucumber – braised spinach

Maine Caught Monkfish
cooked in banana leaves – sudachi & yuzu butter – fresno chili – capsicum – napa choy – lotus root – spinach risotto – tinny herbs

Lamb Chops
Lamb Chops day boat scallops – roasted cauliflower – crispy rice – braised pearl onions – curry vinaigrette – mint chutney – burnt garlic yogurt

Snake River Farms Wagyu Sirloin
8 oz. – king trumpet mushrooms – black garlic – piccalilli – smoke – goat milk butter


RAMEN BOWLS
All bowls will receive poached egg – scallion – shiitake – bok choy – nori

Pork Belly Ramen
rich pork broth – 48-hour chasu

Wagyu Beef
house broth – spring onion

Miso
vegetarian dashi broth – glazed tofu – pickled vegetables


STEAMED BUNS

Wagyu
asian bar-b-q – onion relish – sunny side up quail egg

Pork Belly
48 hour – red chili – kimchi – chasu

Tuna Tataki*
pickled cucumber – wasabi mayo

Shiitake Mushroom
napa cabbage – sweet soy – scallion