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Sushi Bar I Haute Cuisine|
Signature Cuisine of Western European style
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RAW
SALMON PIZZA 11
fresh salmon, mayo-anchovy, radish, crispy tortilla
TUNA PIZZA 13
AAA tuna, shiso mayo, truffle oil, crispy tortilla
SEA BASS CEVICHE 13
marinated in citrus and mango, red onion, cilantro, red chili paste, Peruvian corn, creamy sweet potato and crispy sweet potato
LOBSTER CEVICHE 29
marinated in citrus, strawberries, red onion, sweet pepper, cilantro
TARTARS IN THEIR CANS 20
salmon, tuna and kampachi
WHITE CARPACCIO SMOKED TUNA 13
mayo-yuzu, crispy quinoa, pomegranate
OSAKI CRAB SALAD 13
creamy osaki kaki threads, temper spines, red ankle, wakame
KING CRAB LEG 100
unit approx. weight 1.4-1.25lb.
CROWN RUSSIAN OSSETRA CAVIAR, 20grs. 90
AMUR KALUGA HYBRID CAVIAR, 20grs. 85
YELLOWTAIL TIRADITO 15
hamachi yellowtail, soya-yuzu, sesame, miso
sweet
HIRAME TIRADITO 18
yuzu, miso powder, olive oil, passion fruit and yellow chili emulsion, cilantro micros
SCALLOPS TIRADITO 16
otate, orange, coconut and lemongrass, soy-yuzu, green oil, radish seeds, greens
RAW TUNA 9
with crispy spinach, chia tempura, avocado, amber-sweet orange, truffle oil
SMALL DISHES FROM THE SEA
SALMON CRISPY ROLLS 12
crunchy, cannoli, salmon pâté, dragon, hoisin,
avocado dressing, nori salt
UNI CRISPY RICE 20
straciatella, honey, parmesan, aonori, sorrel, guanciale
SHRIMP DUMPLINGS 10
with apricot sauce, red peppers
ROCK PRAWN SLIDERS 16
mini crispy prawn burgers,
dragon yuzu sauce
CHU-BULL TARTAR & MISO BUN 28
Chu-Toro, O-Toro, Akami, shiso,
laminated black truffle
ORANGE PRAWNS 17
in threads of crispy pillo dough, Asian dressing
LOBSTER HAND ROLL 16
rice, avocado, dressing, spicy lobster dynamite, chives, aonori crunch
OCTOPUS "A LA GALLEGA" 21
with 3 papa textures
SASHIMI
SALMON 7.5
ORAKING SALMON 18
HAMACHI YELLOWTAIL 13
TUNA 6
MADAI 11
HIRAME 12
O-TORO 22
CHU-TORO 18
BLUE FIN MAGURO 18
SASHIMI PLATTER 70 (12pcs)
O-Toro, Chu-Toro, Akami, Hirame,
Salmon, Tuna
NIGIRI (2pcs)
ORAKING SALMON 14
MADAI + PEAR MIGNONETTE + YELLOW AJI SAUCE 10
AKAMI + TRUFFLE SAUCE + YUZU KOSHO MAYO + JALAPEÑO 12
TORCHED HAMACHI +MISO RANCH + PEANUT 12
FOIE GRAS + CARAMELIZED WALNUTS + FIG JAM 16
WAGYU BEEF + FOIE GRAS 9
UNAGUI + EEL SAUCE + YUZU KOSHO 8
IKURA + NIKKIRI SAUCE + YUZU KOSHO 11
O-TORO 18
CHU-TORO 16
BLUE FIN MAGURO 14
NIGIRI PLATTER 65
O-Toro, Chu-Toro, Kampachi, Hirame, Salmon, Tuna
(2pcs each)
SUSHI ROLLS
TERMINATOR 14
tuna, spicy mayo, onion, truffle oil, crispy potato threads, soy paper
THE OSO MAKI 15
kani osaki, Philadelphia cheese, crispy phillo dough strings, salmon tartare (hosomaki style)
LADY DI 13
Shrimp tempura, Philadelphia cheese, spicy mayo, jalapeño, Parmesan au gratin
MR MIYAGI 14
salmon, avocado, tempura spikes, sweet sauce "eel styles", spicy mayo, soy paper
CHARLES CHAPLIN 13
tempura shrimp, kaki osaki, Philadelphia cheese, almonds, walnuts, honey, yuzu-miso sauce
SPACE ALASKA 16
salmon, Philadelphia cheese, avocado, wakame, ikura
HAT TRICK 13
tuna, avocado, Philadelphia cheese, sweet chili, spicy tempura
A-VELVET 17
creamy kani, tempura shrimp, soy paper, clarified butter
MICHAEL JACKSON 19
creamy kani osaki, hamachi yellowtail, yuzu,
tempura spikes, soy paper
PINK PANTHER 14
salmon, eel, masago, avocado, Philadelphia cheese,
tempura spikes, red tobiko, eel sauce, soy paper
TONY STARK 22
pink soybean paper, Philadelphia cheese, smoked salmon,
Fried onion, avocado, lettuce, kani, padano, migas,
creamy garlic
MERRY CRUNCHINESS 14
nori, goat cheese, kani panko, avocado, poppy seeds,
salmon tartare, ebi crunch, truffled honey
UNAGI-FOIE ROLL 22
nori, goat cheese, kani panko, avocado,
poppy seeds, salmon tartare, ebi crunch, truffled honey
VEGETABLE 10
Philadelphia cheese, shiitake mushroom,
avocado, yamagobo, broccoli, roasted edamame
SINATRA 15
kani osaki / prawns / tuna / avocado / truffle oil / tempura flakes / peanut butter dressing
FRESH WASABI 9
LITTLE PLATES FROM THE GARDEN
PRAWN BISQUE 14
with grilled shrimp, coconut milk, dash of red curry
TOMATO CREAM 11
Goat cheese with toasted walnuts, asparagus, mushrooms, roasted cherry tomato,
on crispy ciabatta
SWEET CORN CREAM 11
with crispy ricotta gnocchi, crispy corn chips, feta cheese
ONION SOUP 15
cappellettis stuffed with caramelized gruyère soup
and parmesan, ciabatta bread gratin
FETA CHEESE AND PEARS SALAD 14
feta with almonds, dates, green pears, tahini dressing, almonds
GOAT CHEESE SALAD 16
goat cheese, sun-dried tomatoes, smoked eggplant cream, malt dressing,
eggplant and grilled onions
MANGO AND ROQUEFORT SALAD 14
Roquefort pieces, mango, pickled plum, pumpkin seeds, crunchy toasted walnuts,
mustard vinaigrette
CAPRESE SALAD 13
Manzano tomato, mix of baked and confit cherry toma toes, bocconcini di buffala, creamy burrata, basil and rustic pesto
STUFFED DATES 11
with manchego cream and chistorra, wrapped in bacon
ANGUS OUTSIDE SKIRT PHILLY 16
with caramelized onions in malbec, Grana Padano DOC, truffle oil
PLATAIN MOUSSE 9
with fontina cheese and walnut fondue
WAGYU BEEF TATAKI 17
seared Wagyu beef, truffled mushroom tapenade, foie gras snow, soya-miso dressing
ESCARGOT A LA BOURGUIGNON 2.0 17
mushrooms shitakes, portobellos, porcinis powder, artichoke
and bourguignon butter (1/2 dozen)
LAMB DUMPLINGS 13
braised lamb in its juices on creamy feta cheese, served with Moroccan yogurt
FISH
SEA BASS IN BRODO 24
grilled, in broth with tomatoes, artichokes,
Brussels sprouts and Kalamata olives
UNILATERAL SALMON 25
demi-glace by porto, porccini and shallots,
grilled maitake mushrooms, pickled Persian cucumbers
BARBED TUNA IN CHÍA 29
grilled on oyster sauce, mushrooms, ginger and honey.
Available with Asian sauce
BRANZINO ACEVICHADO 46
grilled on acevichado of purple onions,
Avocado risotto and creamy roasted peppers
PESCA NERO 24
grouper, truffle foam, ¨tatamada¨ onion and black garlic
THERMIDOR LOBSTER 45
lobster in herb butter, gratin thermidor foam, sautéed mushrooms in Cognac, chili threads
MEATS
FILET MIGNON AND ALIGOT 39
at the end with crispy prosciutto, beef reduction
and mushrooms, on creamy emmenthal and potatoes
SMOKED SHORT RIB 35
cooked at low temperature for 24 hours, smoked
in-house and served in its juices
OUTSIDE SKIRT AZAHAR 40
glazed in clarified black truffle butter and Maldon salt
BEEF WELLINGTON 39
7oz tenderloin steak with spinach, dijon mustard, mushroom duxelle and prosciutto, domed
french puff pastry
PORK BELLY 22
spicy garlic miso, enoki, turnip and kale puree
LAMB CHOPS 46
from New Zeland, grilled, on curry persian rice, greek yogurt
CHICKEN FROM THE GARDEN 18
Pressed chicken confit cooked at low temperature on creamy cashew sauce
COWBOY CAFE DE PARIS 75
22oz USDA Choice, sealed to term in "Café de Paris" butter cream, cassava crust, bell pepper
padrón, roasted garlic
MADISON HAMBURGER 19 (lunch only)
7oz Prime Angus beef, brie cheese, fontina cheese,
onion-miso, mushrooms, truffle oil.
With french fries.
TRIBECA HAMBURGER 19 (lunch only)
7oz. Prime Angus beef, bacon, potato threads, fontina cheese, onion-miso
With french fries.
RISOTTO
MUSHROOM TRIO 20
portobello mushrooms, porcini mushrooms,
Parmigiano Reggiano DOC cream,
Black truffle perfume
FONTINA & OSSOBUCO 19
Fontina cheese, slow-cooked ossobuco, marrow and almond praline
TOMATOES AND GOAT CHEESE 16
Grilled and roasted cherry tomatoes, raw tomatoes in honey-vinegar, goat cheese, artichokes
LOBSTER 33
in saffron cream, fresh asparagus, grilled tomatoes, Grana Padano DOC
PASTA AND
NOODLES
SWEET PLANTAIN GNOCCHI 16
in Portobello mushroom cream and Grana Padano DOC cheese
RAVIOLI FILLED WITH BURRATA AND DRIED TOMATOES 18
with crispy basil, prosciutto crumbs, San Marzano PDO tomato passata and cheese foam
SHORTRIB CONCHIGLIONI 19
smoked shortrib stuffed with fontina cheese fondant, parmesan gratin
LINGUINI AGLIO AND OLIO FRUTTO DI MARE 20
shrimp, squid, octopus, prawns and New Zealand mussels, sautéed in olive oil,
cherry tomatoes and garlic
TAGLIATELLE CACIO, PEPE AND TARTOUFE 17
our version of artisan pasta, truffle slices, Pecorino cheese, Grana Padano DOC and black pepper
FIDEUÁ NERO DE PULPO 26
grilled octopus, black garlic aioli, squid ink, citrus aroma
ACCESSORIES
CREAMY SWEET POTATO MASH WITH ALMONDS 4.5
BABY POTATOES WITH ROSEMARY 6
POSTRES
GLUTEN FREE PROFITEROLES 11
Nocciolina Ice Cream, Dulce de Leche Foam, Toasted Hazelnuts, and Cocoa Powder.
FONDANT COOKIE DOUGH 12
Chocolate Crumble, Chocolate Tuile, Vanilla Ice Cream.
APPLE PIE 10
White Wine Mousse, Caramelized Apple, Cinnamon Crumble, Apple Compote, Vanilla Ice Cream.
SARRAPIA CRÈME BRÛLÉE 10
Almond Crumble, Rose Water Gelatin, Candied Cashews, Rosemary Ice Cream.
PASSION FRUIT MOUSSE 10
Coconut Foam, Passion Fruit Gelatin, Passion Fruit Gel, Almond Sablé.
TRES LECHES 10
Sponge Cake, Three Milks Foam, Cookie Ice Cream, Dehydrated Meringue, Dulce de Leche.
WHISKEY BABA 10
Baba Brule Dough soaked in Orange Syrup with Hibiki Whiskey filled with Creamy Ricotta, served with Coriander Ice Cream.​
POTATOES WITH SCENT OF TRUFFLES
AND GRANA PADANO 5
NUTMEG RISOTTO 4
VEGETABLE GRILLATA 4.5
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