LOBSTER AGNOLOTTI

PASTRAMI'D SWORDFISH SANDWICH

SPARKLING YUZU

ICED TEA

MEXICAN COKE

SOFT DRINKS

MISO SOUP

YUZU HOUSE SALAD

(CHAND ROLL) SMOKED KAKIYAKI OYSTER BEIGNET KABAYAKI NORI

TEMAKI

DAILY SASHIMI

CRISPY KAKUNI BAO

SHIITAKE YELLOWFIN TUNA

HOT TOKYO MUSTARD TIGER, TUNA BONITO DOG, SCALLION

FUTOMAKI

HOUSE VAGYU MILK KATSU BREAD SANDO

DAILY NIGIRI

KEY LIME, GRAHAM CRACKER CRUST, BRÛLÉED

HOMEMADE KEY LIME PIE

ROASTED WALNUTS & PECANS, SALTED CARAMEL, WHIPPED CREAM

MEXICAN CHOCOLATE PUDDING

ROMESCO POTATOES

GUACAMOLE & CHIPS

CEVICHE

WINTER CITRUS CRAB SALAD

CLAM LINGUINE

NEW ENGLAND SEARED SCALLOPS

OVEN ROASTED OYSTERS

On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a large well in the center. Add the eggs, extra egg yolk, salt and olive oil into the well.

Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls of the well. Continue until a shaggy dough forms, then use your hands to bring it together.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, add a teaspoon of water; if too sticky, dust with a little flour.

Form dough into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours). Allow dough to come to room temperature before rolling if chilled.

After resting, divide dough into 4 pieces. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (pasta machine setting 6–7 depending on model). Lightly dust with semolina or flour to prevent sticking.

If using live lobster: bring a large pot of salted water to a boil and cook lobsters 8–10 minutes until bright red. Remove, cool slightly, then extract the meat from tails and claws. If using cooked lobster meat, chop as directed below.

Coarsely chop lobster meat into small, bite-sized pieces (about 1/4-inch). Reserve any juices from the shells if you cooked the lobster; strain and save 2 tablespoons for flavor if available.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine and cook 1–2 minutes until mostly evaporated. Add the reserved lobster cooking juices (if any) and the heavy cream, simmer 1 minute to slightly thicken. Remove from heat and let cool 3–4 minutes.

In a bowl, combine the chopped lobster, the cooled shallot-cream mixture, mascarpone (or ricotta), chopped chives, lemon zest, salt, pepper and a pinch of cayenne. Fold gently to combine—do not purée; leave texture in the lobster. Taste and adjust seasoning. Chill the filling 15–20 minutes so it firms slightly for easier forming.

Set up a work area with rolled pasta sheets, a small bowl of water (for sealing), a pastry brush or finger, and the lobster filling chilled. Lightly brush the pasta sheet with water in an area the size of a single agnolotto to help seal.

Spoon about 1 teaspoon of filling for each agnolotto onto the pasta sheet, spacing roughly 1.5–2 inches apart. Fold the sheet over to enclose the filling (if using rectangles) or place a second sheet on top.

Press gently around each mound to remove air and seal the edges. Use a fluted pastry wheel, ravioli cutter, or knife to cut into individual agnolotti. To create the classic agnolotti shape, fold each sealed pillow over itself so the seam is tucked beneath; press to secure.

Place formed agnolotti on a lightly floured tray in a single layer. Lightly brush with a teaspoon of olive oil to prevent sticking. Chill in the refrigerator for 15–30 minutes if time allows before cooking.

Bring a large pot of salted water (use the 2 tbs kosher salt) to a gentle boil for cooking the agnolotti.

In a wide sauté pan over medium heat, melt 6 tablespoons of butter. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty (about 4–6 minutes). Watch carefully to avoid burning.

When the butter begins to brown, add the sage leaves and cook 30–45 seconds until crisp and fragrant. Remove the pan from heat and stir in the lemon juice, 1/2 cup grated Parmesan, 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper. Keep warm.

Drop the agnolotti into the gently boiling salted water in batches (do not overcrowd). Fresh agnolotti will cook quickly—about 2–3 minutes; they will float when done. Test one to ensure filling is heated through.

Using a slotted spoon or small spider, transfer the cooked agnolotti directly into the warm brown butter-sage sauce. Reserve a small ladle of pasta water in case you need to loosen the sauce (about 1/4 cup).

Gently toss the agnolotti in the sauce over low heat for 30–45 seconds so the pasta coats evenly. If sauce seems too thick, add 1–2 tablespoons of reserved pasta water to reach desired consistency.

Divide the agnolotti among warm plates. Spoon remaining brown butter and crisped sage leaves over each portion. Finish with a light sprinkle of additional Parmesan, chopped chives or microgreens, a grind of black pepper and a lemon wedge on the side.

all-purpose flour

semolina flour

large eggs

egg yolk

fine sea salt

extra-virgin olive oil

live or cooked lobster (meat only)

unsalted butter

shallot, finely minced

garlic clove, minced

dry white wine

heavy cream

fresh chives, finely chopped

fresh lemon zest

freshly ground black pepper

mascarpone or ricotta

cayenne pepper

fresh sage leaves

fresh lemon juice

finely grated Parmesan (Parmigiano-Reggiano)

sea salt

coarse kosher salt (for pasta water)

extra-virgin olive oil (lightly brushed)

microgreens or extra chives (garnish)

lemon wedges

Pat the swordfish steaks dry with paper towels. In a shallow dish, combine 2 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 3 tsp coarse salt and 1 tsp black pepper. Rub the marinade over both sides of the swordfish. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to allow flavor to penetrate.

Prepare and marinate swordfish

While the fish marinates, mix 2 tbs coarsely ground black pepper, 1 tbs crushed coriander seeds, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp mustard powder, 1 tsp garlic powder and 1 tsp kosher salt in a small bowl. Use the back of a spoon to press and roughly combine the spices so the mix is slightly coarse and holds together.

Make the pastrami-style rub

Remove the swordfish from the marinade and let excess drip off. Press the pastrami spice mixture onto both sides of each steak, creating an even, coarse crust. Allow the coated steaks to sit at room temperature for 5–10 minutes while you heat the pan.

Coat the swordfish

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs neutral oil and 1 tbs butter (optional) and swirl to coat. Place the coated swordfish steaks in the pan, pressing briefly so the crust makes contact. Sear without moving for 2–3 minutes until a dark crust forms.

Preheat and sear

Flip the steaks and reduce heat to medium. Cook another 2–4 minutes, depending on thickness, until the fish registers 130–135°F (54–57°C) for medium and is opaque but still moist. Remove to a plate and tent with foil for 3 minutes to rest. If you prefer cheese melted on top, place Swiss slices on the steaks in the last minute of cooking and cover briefly to melt.

Finish cooking

While the fish rests, spread softened butter evenly on the cut sides of the ciabatta rolls. Toast the rolls, buttered side down, in a clean skillet over medium heat until golden and crisp, about 1–2 minutes. Alternatively, toast in a 400°F (200°C) oven for 4–6 minutes.

Toast and butter bread

In a small bowl, stir together 2 tbs mayonnaise, 2 tbs prepared mustard and 1 tsp chopped fresh dill (if using). Adjust salt and pepper to taste.

Make sauce

Spread a thin layer of the mustard-mayo sauce on both cut sides of each toasted roll. Place the pastrami-coated swordfish steak on the bottom half of each roll. Top with an additional slice of Swiss cheese if you didn’t melt it on the fish, then pile on 1/4 cup thinly sliced dill pickles or 1/4 cup drained sauerkraut per sandwich. Add the top roll, press gently and slice in half if desired.

Serve immediately with lemon wedges on the side. Squeeze a little lemon over the fish just before eating for brightness. Pass extra mustard or pickles on the side.

fresh swordfish steaks

olive oil (for marinade)

garlic (minced)

smoked paprika

coarse salt

coarsely ground black pepper

crushed coriander seeds

brown sugar

dried mustard powder

garlic powder

kosher salt

ciabatta rolls or focaccia, split

unsalted butter (softened)

Dill pickles (thinly sliced) or sauerkraut (well drained)

Swiss cheese slices

prepared mustard (Dijon or spicy brown)

mayonnaise

fresh dill (chopped), optional

neutral oil (vegetable or grapeseed)

butter (for skillet, optional)

lemon wedges (for serving)

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir constantly until the sugar is fully dissolved and the mixture just comes to a simmer (do not boil vigorously).

Remove from heat and stir in 1/4 cup yuzu juice and 1 tablespoon yuzu zest (if using). Let steep for 10–15 minutes to infuse flavor.

Strain the syrup through a fine-mesh sieve into a clean jar or bottle to remove zest and any solids. Cool to room temperature, then refrigerate. Syrup will keep refrigerated up to 2 weeks.

Chill a highball or Collins glass. Fill the glass with ice to the top (or use a tall coupe with chilled ice on the side if preferred).

Build the drink

Add 1 1/2 oz gin (or vodka), 1/2 oz fresh lemon juice and 3/4 tablespoon yuzu simple syrup into a mixing glass or shaker with a few ice cubes. Lightly shake for 6–8 seconds to chill and lightly dilute.

Strain the mixture into the prepared glass over fresh ice (if using highball) leaving room for sparkling water.

Top with 3 oz chilled sparkling water or soda. Gently stir once or twice to combine — avoid over-stirring to keep bubbles lively.

Garnish with a yuzu wheel or lemon twist and an optional mint sprig slapped between your hands to release aroma. Serve immediately.

water

granulated sugar

yuzu juice (fresh or bottled)

yuzu zest (optional, for extra aroma)

yuzu simple syrup (from above)

gin (or vodka for a cleaner profile)

sparkling water or soda (chilled)

yuzu wheel or lemon twist (garnish)

fresh mint sprig (optional garnish)

Pour 6 cups of fresh cold water into a kettle or saucepan and bring to a rolling boil.

Bring water to a boil

Remove the water from heat. Add 6 black tea bags (or equivalent loose-leaf in an infuser). Cover and steep for 5 minutes for a balanced strength (4 minutes for lighter, 7 minutes for stronger).

Steep tea

After steeping, remove the tea bags (do not squeeze aggressively to avoid bitterness). If using loose leaf, lift out the infuser or strain the tea into a heatproof container.

Remove tea bags

Let the brewed tea cool to room temperature on the counter for 20–30 minutes, or place the container in an ice bath to accelerate cooling.

Cool to room temperature

If you chose granulated sugar: combine 1/4 cup hot water with 1 cup sugar in a heatproof measuring cup or bowl and stir until completely dissolved, creating a concentrated simple syrup. Alternatively use 1 cup pre-made simple syrup.

Make simple syrup (if using granulated sugar)

While the brewed tea is still slightly warm (or at room temperature), stir in the simple syrup (or dissolved sugar). Start with 1/2 cup and taste, adding up to 1 cup total depending on desired sweetness. Stir until evenly combined.

Incorporate sweetener

Stir in 1/2 cup fresh lemon juice to the sweetened (or unsweetened) tea if using. Transfer the tea to a pitcher and refrigerate until cold, at least 1 hour (or add ice to serve immediately, keeping in mind ice will dilute).

Add citrus and chill

Fill serving glasses with ice cubes (about 1 cup per glass). Add a few mint leaves and a lemon slice to each glass for garnish if desired.

Prepare glasses

Pour chilled tea over the ice in each glass. Taste and adjust with additional simple syrup or lemon juice as needed. Serve immediately.

Serve

Cover and refrigerate leftover iced tea for up to 3–4 days. If tea becomes too strong after refrigeration, dilute with cold water to taste.

Storage

black tea bags (or loose-leaf equivalent)

water (for brewing)

hot water (to dissolve sugar)

or simple syrup (1:1 sugar to water)

lemon slices

fresh mint leaves

ice cubes

Chill the bottle: Place a chilled glass bottle of Mexican Coca‑Cola in the fridge for at least 1–2 hours before serving, or chill in an ice bath for 15–20 minutes. Mexican Coke tastes best very cold.

Fill a tall serving glass with about 1 cup of ice cubes, leaving room at the top for the bottle to be poured or poured over the ice.

Prepare glass

Roll the half lime on the counter to release juices, then squeeze the lime half over the ice and into the glass. Drop the squeezed lime half into the glass if you like extra flavor.

Add lime

Open the chilled Mexican Coke bottle and pour it slowly over the ice and lime to avoid excessive foaming. Pour to about 1 cm (1/2 inch) from the rim.

Pour Coke

If using, gently clap the mint sprig between your palms to awaken its oils and tuck it into the glass. Serve immediately with an optional lime wedge on the rim.

Garnish and serve

Chill bottles: Refrigerate all bottles of Mexican Coca‑Cola until very cold or chill in an ice bath for 15–20 minutes.

Place a large pitcher in the fridge for 10 minutes to cool (optional). Add 6 cups of ice to the pitcher.

Prepare pitcher

Roll the limes to release juices, then juice all 3 limes into the pitcher. Cut the juiced halves into wedges and add them to the pitcher for extra aroma.

Open the bottles and pour the Mexican Coca‑Cola slowly into the pitcher over the ice and lime juice to minimize foam. Stir gently once with a long spoon to combine — do not over‑stir to preserve carbonation.

Pour Coke carefully

Pour into chilled glasses, garnish each with a mint sprig and lime wedge if desired, and serve immediately.

bottled Mexican Coca‑Cola (glass bottle, cane sugar)

fresh lime

optional: mint sprig for garnish

optional: lime wedge for serving

bottled Mexican Coca‑Cola (glass bottles, cane sugar)

fresh limes

optional: fresh mint sprigs

Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and cool to room temperature (about 20 minutes).

Make simple syrup

If using fresh fruit purée: mash and strain fruit, or blend and strain to make 1/2 cup purée. If using concentrated syrup (store-bought), measure 1/2 cup. For citrus sodas, add 1/4 cup fresh lemon or lime juice. For herbal/spice notes: bruise 2 tablespoons mint leaves or simmer 2 tablespoons sliced ginger in the simple syrup for 5 minutes, then strain.

Prepare flavor base

In a bowl or jar, mix 1 cup cooled simple syrup with 1/2 cup fruit purée or syrup (or 1/2 cup combined syrup + citrus as desired). Taste and adjust: target a sweet-tart balance — about 2:1 carbonated water to combined syrup for a typical soda strength. Chill the combined syrup base if not using immediately.

Combine syrup and flavor

Fill four serving glasses with ice (about 1 cup of ice per glass).

Prepare glassware

For each 12-ounce (about 1.5 cup) serving: add 3 tablespoons (approx. 45 ml) of the syrup base to the glass (this equals roughly a 1:5 ratio syrup to soda). Top with 1 1/4 cups (about 300 ml) chilled carbonated water. Stir gently once to combine without flattening the carbonation.

Build the soft drink

Taste one serving and adjust: add up to 1 tablespoon more syrup for a sweeter soda, or 1/2 tablespoon fresh citrus juice for more brightness. If using bitters, add 1 drop per glass and stir gently.

Adjust sweetness & flavor

Garnish each glass with a citrus wheel and a mint sprig. For a stronger aromatic lift, slap the mint between your palms before placing it on the drink to release oils.

Garnish

Serve immediately while cold and fizzy. Leftover syrup base can be refrigerated in a sealed container for up to 10 days; keep carbonated water separate and combine just before serving to preserve fizz.

167 Raw Oyster Bar

Lobster Agnolotti

Pastrami'd Swordfish Sandwich

Sparkling Yuzu

Iced Tea

Mexican Coke

Soft Drinks

Miso Soup

Yuzu House Salad

Temaki

Daily Sashimi

Crispy Kakuni Bao

Shiitake Yellowfin Tuna

Futomaki

House Vagyu Milk Katsu Bread Sando

Daily Nigiri

Homemade Key Lime Pie

Mexican Chocolate Pudding

Romesco Potatoes

Guacamole & Chips

Ceviche

Winter Citrus Crab Salad

Clam Linguine

New England Seared Scallops

Oven Roasted Oysters