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SEASONAL FEATURES

   FRESH SUSHI
The Onyx Roll
 
9.95
Misoyaki Butterfish, Cucumber, Kaiware and Sizzling Ginger Vinaigrette 
Spicy Tuna Hand Rolls
 
7.95
Roasted Jalapeno, Cucumber, Yamagobo    
Tempura Shrimp Roll
 
9.95
Seasoned Snow Crab, Daikon Sprouts & Toasted Sesame Aioli    
The "Half Baked" Alaska
 
10.95
Spicy Tuna, Avocado Wrapped with Seared Salmon
Southern California Roll
 
9.95
Alaskan Snow Crab, Avocado and Roasted Garlic Remoulade  
The L.A. Fitness Roll (vegan)
 
8.95
Roasted Bell Pepper Coulis, Asparagus, Yamagobo

   SEASONAL SUSHI SELECTIONS
 
Pink Peppercorn Seared Albacore
 
8.95
with Cool Grapefruit, Fleur De Sel & Extra Virgin Olive Oil  
Ahi Tuna Tartare
 
10.95
Sambal chili Aioli & Portuguese Sweet Bread Toast Points     
Yellow Fin & Yellow Tail
 
12.95
White Soy Vinaigrette & Truffle-Sesame Essence
Hawaiian Style 'Ahi Poke
 
12.95
Marinated Bean Sprouts, Avocado, Tobiko       
The Hall of Fame Sashimi Sampler
 
19.95
Chef’s Hand Selected Assortment    

 

   NIGIRI SUSHI (2 pieces) & SASHIMI (5 pieces & riceless)
 
Maguro (Big Eye Tuna)
8/14
  
Unagi (Fresh Water Eel)
7
Hirame (Halibut)
6/10
  
Shake (Scottish Salmon)
8/12
Hamachi (Yellowtail)
7/12
  
Nairagi (Striped Marlin Belly)
8/14
Tai (Red Snapper)
6/10
  
Kona Kanpachi (Amberjack)
9/13

   RAW
 

1.5
Cherry Stones
  
(MP)
Alaskan King Crab
2
Blue Point
      
 
Onyx Seafood Tower
For Two or Four (26 or 52): Selections of the Freshest Seasonal Specialties

   APPETIZERS
 

Chilled Jumbo Shrimp Cocktail
 
11.95
Wasabi Cocktail Sauce  
Onyx "Depends On The Weather" Soup of The Day
 
4.95
 
French & Maui Onion Soup
 
7.95
Toasted Gruyere Crouton & Caramelized Maui Onions  
The New-New England Clam Chowder
 
7.95
with the Freshest Ingredients from “Maui to Maine”   
White Wine Steamed Mussels
 
9.95
fom Prince Edward Island with Lemongrass Compound Butter    
Maryland Lump Crab Cakes
 
12.95
Pickled Ginger Remoulade      
Spanikopeta Pillows
 
6.95
Crispy Phyllo, Caramelized Onions and Feta Cheese  
Clams Casino Positano
 
11.95
Mediterranean Spices with Fresh Meyer Lemon and Basil  
East-West Crispy Calamari
 
10.95
with Spicy Nam Pla Arrabiatta  

   SALADS
 

Mixed Spring"Field" Greens
 
5.95
Shallot-Whole Grain Mustard Vinaigrette  
The Onyx Wedge
 
7.95
Crispy Pancetta Wheel, Blue Cheese, & Candied Pecans
Heirloom Tomato Caprese Salad
 
9.95
Basil, Farmers Cheese & Charred Scallion Pesto  
Seared 'Ahi Caesar Salad
 
11.95
Sesame Caeasar Dressing , Hearts of Romaine and Avocado

   SEASONAL FEATURES
 

Crab Crusted Caribbean Grouper
 
25
with Caramelized Fennel and Saffron-Butternut Puree
Blackened Scottish Salmon
 
25
with White Corn Grits and Spicy Mustard
Herb Basted Icelandic Cod
 
26
with a Olive Mélange and Oven Potatoes
1 1/2 Pound Singaporean Style Maine Lobster
 
MP
with Garlic Three Peppercorn Sauce & Scalloped Potatoes
Pan Seared Chicken Breast
 
19
with Pappardelle Pasta and Lemon Créme Fraiche
Grilled Double Cut Pork Chop
 
21
with Pineapple Sauce and Whipped Sweet Potatoes
Lacquered And Broiled Peking Duck Breast
 
23
Baby Bok Choy and Gingered Spaghetti Squash
Oven Roasted Rack of Lamb
 
27
with Sardinian Cous Cous and Crumbled Chevre
16 oz. New York Strip
 
29
with a Roasted Beet Duet and Herb Potato Gratin
12 oz Filet Mignon
 
34
with Shiitake Mushroom Au Poivre

 THE CLASSICS
 

Vegetarian truffle Risotto
 
16
with Shiitake Mushroom & Shaved Parmesan
Miso Glazed New Brunswick Salmon
 
25
with Cha-Soba Noodle Salad & Sizzling Yuzu Kosho Vinaigrette
Caramelized Georges Bank Sea Scallops
 
27
Wild Mushroom Risotto & Big Island Vanilla Essence
Pacific Mahi Mahi Hazelnut "Encrusté"
 
29
Maine Lobster & Tarragon-Fingerling Potato Hash
Pan Seared Fresh Hawaiian Kajiiki
 
31
with Malaysian Curry and Rock Shrimp Sweet Potatoes
South-East Asian Pad Thai
 
17
Coconut Saigon Rice Noodles, Choy Sum & Duck Confit
Cabernet Braised Short Rib "Osso Bucco"
 
27
with Heirloom Baby Carrots & King Oyster Mushrooms
8oz. Filet Mignon
 
29
with Roasted Garlic Mashed Potatoes and Asparagus
Roasted Veal Porter House
 
29
with Shiitake Mushroom Arugula Salad & Crumbled Gorgonzola
Prime Hawaiian Salted Ribeye
 
33
served with Colossal Asparagus & Twice Baked Yukon Gold Potato


   ACCOMPANIMENTS 4.95
 

Steamed & Hawaiian Salt Season Jumbo Asparagus
Sautéed Wild Oyster and Japanese Shiitake Mushrooms
Twice Baked and Stuffed Yukon Gold Potatoes
Butterfly Glazed Haricot Vert French Green Beans
Sweet and Savory Bacon Kula Creamed Corn
Unfiltered Chardonnay Braised Cippollini Onions
Steamed Japanese Rice ($2.95)