YAMA Dinner Menu

Menu not intended for small children.

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

30 Day Dry Aged NY Strip
gold canyon ranch – yukon 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

Day Boat Catch
orange lacquer – spinach risotto – roasted & pickled beets – sugar snap peas with tiny herbs

laughing Bird Shrimp
butter poached shrimp – roasted cauliflower – peruvian potatoes – shiso yogurt – ninja radish – curry vinaigrette

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


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

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

Shiitake Mushroom
napa cabbage – sweet soy – scallion

Pork Belly
48 hour – red chili – kimchi – chasu

Tuna Tataki*
pickled cucumber – wasabi mayo


YAMA SUSHI BAR

YAMA SIGNITURE MAKI ROLLS


NIGIRI / SESHIMI