Forty Five Degrees

Pork, pan seared, and spicy gyoza sauce.

Crab, cream cheese, wonton shell, sweet orange chili sauce.

Eight pieces. Smoked salmon, cream cheese, and cucumber.

Ten pieces. Spicy tuna, avocado, spicy crab mix, tempura fried, topped with wasabi mayonnaise, and eel sauce.

Six pieces. Chefs Choice.

Eight pieces nigiri and one basic roll.

Eight pieces. Crab, avocado, and cucumber. Fully cooked.

Eight pieces. Tuna, spicy sauce, and cucumber.

Eight pieces. Scallops, cucumber, scallions, and spicy sauce.

Eight pieces. Yellowtail, scallions, spicy sauce, and cucumber.

Eight pieces. Salmon, spicy sauce, cucumber, scallions, and sprouts.

Eight pieces. Smoked salmon, cream cheese, and cucumber.

Five pieces. Tempura shrimp, avocado, cucumber and spicy sauce. Fully cooked.

Five pieces. Avocado, cucumber, sprouts, scallions, carrots, and asparagus. Fully cooked.

Eight pieces. Eel, cucumber, and eel sauce. Fully cooked.

Eight pieces. Shrimp, cream cheese, and cucumber. Fully cooked.

Ten pieces. Crab, cream cheese, cucumber, avocado, and spicy sauce. Fully cooked and soy paper.

Ten pieces. Salmon, sweet onion, avocado, topped with salmon, tobiko, sriracha, and kimchee ponzu. Soy paper.

Eight pieces. Shrimp, cream cheese and jalapeno topped with cheesy spicy crab mix, then baked. Served with tobiko and eel sauce. Fully cooked.

Eight pieces. Spicy crab atop a fortyfive roll then baked. Fully cooked and soy paper.

Eight pieces. Carrots, cucumber, avocado, sprouts, asparagus, cream cheese, and ponzu kimchee sauce. Fully cooked and soy paper.

Ten pieces. Shrimp tempura, asparagus, cheesy crab, tempura fried, topped with volcano sauce, and tobiko. Fully cooked.

Eight pieces. Tuna, jalapeno, avocado, cilantro, topped with white tuna and lime.

Ten pieces. Spicy tuna, avocado, spicy crab mix, tempura fried, topped with wasabi mayonnaise, and eel sauce.

Eight pieces. Four types of fish on a California roll.

Eight pieces. Soft shell crab, crab, avocado, cucumber, spicy mayonnaise, and eel sauce. Fully cooked and soy paper.

Eight pieces. Shrimp Tempura, avocado, cucumber, cilantro, topped with yellowtail, serrano pepper, sriracha sauce, and a side of ponzu sauce.

Eight pieces. Salmon, cucumber, avocado, basil, wrapped with salmon, and garnished with lemon.

Eight pieces. Eel and avocado atop a spicy tuna roll and eel sauce, garnished with tobiko.

Ten pieces. Spicy tuna, asparagus, jalapeno, shrimp tempura, topped with salmon, shrimp, and three sauces, then lit on fire.

Ten pieces. Red snapper tempura, asparagus, scallions, avocado, cheesy spicy crab mix, topped with seared Ahi tuna, pineango salsa and a Thai chili sauce.

Six pieces. Red Snapper wrapped around cream cheese, jalapeno, wasabi, and tobiko.

Wakame seaweed, tofu, and green onion.

Feta cheese and tortilla croutons.

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Field greens, feta cheese, toasted almonds, dried cranberries, mandarin oranges, cranberry, and balsamic dressing.

Spicy Caesar dressing, fried capers, tortilla croutons, and Parmesan.

Napa cabbage, roasted peanuts, mandarin oranges, chow mein noodles, and sweet thai peanut dressing.

Mixed greens, cucumber, cherry tomatoes, and ginger dressing.

Romaine lettuce, bacon, bleu cheese crumbles, cherry tomatoes, and sweet balsamic dressing.

Wakame seaweed, sesame seeds, and toasted Thai chili.

Dashi poached octopus, heart of palm, and chili oil.

Soybeans and kosher salt.

Assorted seasonal vegetables and sweet onion soy dipping sauce.

Napa cabbage, sprouts, stir fry vegetables, and teriyaki glaze.

Tempura shrimp, spicy sauce, green onion, and napa cabbage.

Pork, pan seared, and spicy gyoza sauce.

Buttermilk battered, spicy lemon aioli, cocktail sauce, and gremolata.

Shredded chicken, iceberg lettuce, toasted almond, nuoc cham sauce, and ponzu.

Jumbo prawns, cocktail sauce, and lemon.

Ahi tuna, wonton chips, pico de gallo, Mexi cheese, wasabi mayonnaise, and spicy mango habanero glaze.

Rice papar wrap, romaine lettuce, min, rice noodles, cilantro, thai peanut sauce.

Crab, cream cheese, wonton shell, sweet orange chili sauce.

Six pieces. Red Snapper wrapped around cream cheese, jalapeno, wasabi, and tobiko.