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With Haru meaning spring in Japanese, we couldn’t help but capture the flavors of the season with a delicious new seasonal menu - available through July 7th. From the kitchen comes three appetizers, an entrée and a specialty sushi roll. To start, there is the Guinea Pepper Ceviche (octopus, shrimp, bay scallops, citrus ginger marinade), Cockles (saltwater clams, spring garlic dashi broth) and Charred Beef Tenderloin (mizuna, daikon, togarashi vinaigrette). Our entrée featured this season is Grilled Lamb Sirloin (pickled cucumber salad). For the best of land and sea, there is the Oscar Roll (beef tataki, snow crab, asparagus, lemon dressing).

Our mixologist is shaking up two cocktails: the Strawberry Margarita and Black Sapphire. The Strawberry Margarita is a fruit-laced twist on the classic cocktail that marries Avión tequila with agave nectar, fresh strawberries and basil. Our Black Sapphire starts with crushed blackberries that are then mixed with yuzu, Domaine de Canton Ginger and Bombay Sapphire.


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