Celebrate the spirit of Pride Month with our signature “In My Nature” cocktail, a harmonious blend of butterfly pea-infused Tequila Ocho Blanco, St. Germain, yuzu, grapefruit, second-life prosecco syrup, and gold luster dust. Feel good savoring every sip as a 20% of proceeds will be donated to a Seattle-based charity supporting organizations that uplift and advocate for the local LGBTQ+ community.

In My Nature Pride Cocktail

aguacate

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Salmon, krab† mix, avocado, cucumber, lettuce, chopped jalapeños and cilantro; topped with spicy mayo and rolled into a burrito with soy paper; served with a side of chili mayo

Preheat a skillet over medium-high heat. Season the salmon fillet with salt and pepper. Sear the salmon for 3-4 minutes on each side until cooked through. Allow to cool slightly, then flake into bite-sized pieces.

Prepare the Salmon

In a bowl, combine the flaked krab with chopped jalapeños and cilantro. Mix well and set aside.

Prepare the Krab Mix

Slice the avocado and cucumber into thin strips.

Prepare the Vegetables

Lay a sheet of soy paper on a clean surface. Place lettuce leaves in the center, followed by the flaked salmon, krab mix, avocado, and cucumber. Roll tightly, folding in the sides as you go.

Assemble the Burrito

In a small bowl, mix mayonnaise with sriracha sauce to taste to create a spicy mayo.

Make the Spicy Mayo

Slice the burrito in half and serve with a drizzle of spicy mayo on top and additional chili mayo on the side.

Serve

Salmon fillet

Krab (imitation crab meat)

Avocado

Cucumber

Lettuce leaves

Chopped jalapeños

Cilantro, chopped

Soy paper

SPICY SALMON

Casamigos Reposado Tequila shaken with pumpkin purée and lime; finished with a pumpkin-spice sugar rim.

PUMPKIN SPICE MARGARITA

Savor the vibrant flavors of our Hibachi Shrimp, expertly grilled to perfection and tossed in a savory teriyaki glaze. Each succulent shrimp is paired with grilled vegetables and served over a bed of fluffy rice, creating a delightful harmony of taste and texture. Experience the sizzle of the grill and the rich, smoky aroma with every bite.

HIBACHI SHRIMP

Casamigos Blanco Tequila, lime agave sour and prickly pear purée with a float of Grand Marnier.

Prickly Pear Margarita

8.5 ounces of center cut tenderloin and mushrooms lightly seasoned.

HIBACHI CHATEAUBRIAND*

Strawberry, Mango, Raspberry. Complimentary Refills

BENIHANA LEMONADE

Colossal shrimp lightly seasoned and grilled with lemon.

COLOSSAL SHRIMP

Make SPICY SALMON Recipe in just 30m. Salmon, krab† mix, avocado, cucumber, lettuce, chopped jalapeños and cilantro; topped with spicy mayo and rolled into a burrito with soy paper; served with a side of chili mayo

Spicy Salmon Recipe

Ingredients

Main Ingredients

Method

Preparation Steps