FIRST COURSE

 Hapa House Greens
radish sprouts, nori & crispy wonton
in a spicy miso vinaigrette
7

PUREE OF WHITE ASPARAGUS
cilantro oil and american sturgeon caviar
11

SEAFOOD TASTING
daily selections
17

SWEETBREAD & WILD MUSHROOM RAVIOLIS
mushroom jus and assorted spring onions
14

BRAISED CHINESE STYLE PORK BELLY
onion confit and pomegranate black pepper sauce
13

FIERY SEA SCALLOPS
mango, lychees, and watercress in a spicy lemongrass sauce
13

MISO MARINATED LA BELLE FARMS FOIE GRAS
seared big eye tuna and truffled ponzu
24

SASHIMI OF HAMACHI
mango, hijiki, yuzu and extra virgin olive oil
16

FIRST OF THE SEASON SOFT SHELL CRAB
tempura with wasabi soy and pickled cucumbers
15

 
SECOND COURSE

grilled tenderloin of veal
crispy sweetbreads, potato puree, gai lan
and chinese black vinegar sauce
34

MONKFISH CURRY
fingerling potatoes, spring onions and cashews
27

MISO MARINATED CHILEAN SEA BASS
fresh soybean and curried artichoke relish, ginger aioli
30

TRIO OF MAINE LOBSTER
daily selections and drawn butter
35

ROASTED WILD “IVORY” KING SALMON
black pepper and ginger on celery root puree
red wine reduction
28

GRILLED HAWAIIAN SWORDFISH
cilantro scented jasmine rice, baby root vegetables
and sake beurre blanc
28

caramelized Chinese mustard beef tenderloin
tempura sweetwater prawn, steamed rice
and shiitake mushrooms
29

SEARED MUSCOVY DUCK BREAST
roasted sweet potatoes, pickled ramps and dates
27

18% gratuity added for parties of 5 or more
All menu items are cooked to order items


2000 - 2017 RESTAURANT HAPA