CAPE COD BAY SCALLOP “DYNAMITE” ROLL WITH CRAWFISH TAILS, SHITAKE MUSHR

PAN SEARED SKATEWING WITH SHAVED ALBA WHITE TRUFFLES AND CHILLED NEW POTATO

PAN SEARED WALLEYE PIKE ON BASIL PESTO LOBSTER BROTH WITH WHITE ASPARAGUS,

SEARED NEW ZEALAND VENISON FILET ON HOUSE MADE GNOCCHI WITH MIXED BABY BEET

ASK YOUR SERVER

RAINBOW ROLL

HAWAIIAN ROLL

CATERPILLAR ROLL

CRAB “CALIFORNIA”

RUSSIAN ROLL

SPICY AHI TUNA

PHILADELPHIA ROLL

ALASKAN ROLL

CAJUN ROLL

TEMPURA SHRIMP ROLL

VEGETABLE ROLL

AHI TUNA

JAPANESE HAMACHI

CURED KING SALMON

AHI TUNA

JAPANESE HAMACHI

FRESH WATER EEL

POACHED GULF SHRIMP

CURED KING SALMON

KEN DAIGINJON

GEKKEIKAN HORIN JUNMAI DAIGINJO

MIZUNO SHIRABE GINJO

KIRA HONJYOZO

KAGUYANMIE JUNMAI

KAORI JUNMAI GINJO

AI SAN SAN JUNMAI

OHTOUKA REGULAR

SMOKED CHICKEN TORTILLA SOUP WITH ROAST PEPPERS, FRESH AVOCADO AND CILANTRO

“ABACUS STYLE” CAESAR SALAD

VINE RIPE TOMATO SALAD ON GOAT CHEESE - PROSCIUTTO TERRINE WITH 25 YEAR OLD

ASIAN “FIELD GREEN” SALAD WITH SWEET CHILI - LIME DRESSING, JUMBO LUMP

BABY ARUGULA SALAD WITH FRIED HOG ISLAND OYSTERS, BLUE CHEESE, RED PEARS AN

YELLOWTAIL TARTAR WITH ANCHO - HONEY VINAIGRETTE, AVOCADO LIME PUREE AND CR

DUCK THREE WAYS: FOIE GRAS, CRISPY SEARED BREAST AND CONFIT CREPE ON HUCKLE

OPEN FACE CRAB - PORCINI MUSHROOM RAVIOLI WITH GRILLED LEEKS, TOMATOES AND

CRISPY VEAL SWEETBREADS WITH LOBSTER TORTELLINI, FRESH ENGLISH PEAS AND POM

AHI TUNA “ESCABECHE” FLAT BREAD WITH MEXICAN TARRAGON AND SPICY CHIPOTL

“ASIAN SURF AND TURF” BUFFALO - SHITAKE MUSHROOM AND SHRIMP “POTSTICK

SALT CRUSTED CALAMARI WITH TAMARIND BARBEQUE SAUCE AND MICRO CILANTRO - DAI

JUMBO LUMP CRAB CAKE WITH APPLE SMOKED BACON, CITRUS - CHAMPAGNE SAUCE AND

LOBSTER - SCALLION “SHOOTERS” WITH RED CHILE - COCONUT SAKE

RED MISO CRUSTED MAHI MAHI ON SPICY SHISO BROTH, WITH HON SHIMEJI MUSHROOMS

PAN SEARED DIVER SEA SCALLOPS WITH GRILLED ASPARAGUS, POTATO - BACON RAVIOL

WOOD ROASTED JUMBO PRAWNS ON BLACK CHINESE RICE STIR FRY WITH FRESH EDAMAME

SEARED RARE BIG EYE TUNA WITH BLACK TRUMPET MUSHROOMS, GINGER SWEET POTATO

GRILLED WILD KING SALMON ON ANSON MILLS JACK CHEESE GRITS WITH BABY LEEKS,

MAINE LOBSTER POACHED IN TRUFFLE BUTTER WITH FRESH ENGLISH PEA RISOTTO AND

MAYTAG BLUE CHEESE CRUSTED PRIME RIBEYE WITH MIXED FINGERLING POTATOES AND

HORSERADISH CRUSTED PRIME LAMB STRIPS ON CRISPY POLENTA WITH LOBSTER MUSHRO

WOOD ROASTED BUFFALO TENDERLOIN ON RED WINE BUTTER WITH TRUFFLE WHIPPED POT

TRUFFLED “MAC AND CHEESE” WITH PROSCIUTTO

GRILLED ASPARAGUS

SAUTÉED FOREST MUSHROOMS

STEAMED EDAMAME

POMMES FRITES WITH WHITE TRUFFLE AIOLI

LEMON ANGEL FOOD

LEMON ANGEL FOOD CAKE WITH ALMOND WHIPPED CREAM AND ROSE SYRUP

ABACUS CHOCOLATE TASTE

CHOCOLATE TRES LECHES CAKE CHOCOLATE-SERRANO FLAN

APPLE DUMPLINGS

GRANNY SMITH APPLES IN A BRANDY-APPLE SOUP WITH BUTTERMILK ICE CREAM

CHOCOLATE INSANITY

CHOCOLATE AND HAZELNUT TERRINE WITH A POMEGRANATE-FIG SAUCE

TRIO OF CRÈME BRÛLEÉ

TAHITIAN VANILLA BEAN VALRHONA CHOCOLATE CREAMY CARAMEL

ABACUS COOKIE BOX

BAKER’S DOZEN HOMEMADE ASSORTMENT BACK BY POPULAR DEMAND

MAPLE-SWIRLED BANANA ICE CREAM

VANILLA LATTE ICE CREAM

ORANGE-GINGER ICE CREAM

PASSION FRUIT SORBET

BLACKBERRY GELATO

STRAWBERRY-KIWI SORBET

A SELECTION OF THREE HAND CRAFTED CHEESES