| Foxnut Dinner Menu | |
| Served Nightly After 5pm | |
| Cold Fusion Plates | |
| Foxnut Cucumber Kimchee | 4 |
| Granny Smith Apple Slaw | 8 |
| Squid or Seaweed Salad | 9 |
| Jay's Cold Noodle Salad | 8 |
| Sunomono Salad | 9 |
| cucumber, sprouts, yama gobo & daikon | |
| with crab leg | 13 |
| with shrimp | 12 |
| with chuka iidako | 11 |
| Crunchy Noodle Salad | 7 |
| Asian baby greens, rice stick, almonds & tri-color
peppers with Foxnut dressing |
|
| with tempura shrimp | 11 |
| with chicken tenders | 11 |
| Curried Lobster Salad | 15 |
| with dried cranberry & toasted shaved coconut | |
| Spicy Stir-Fried Kobe Beef Salad | 14 |
| arugula, oranges & peanuts tossed with a pomegranate vinaigrette | |
| Macadamia Nut Crusted Goat Cheese Salad | 9 |
| served with mango yuzu vinaigrette | |
| Pacific Rim Caesar Salad | 9 |
| hearts of Romaine & wonton crisps with Asian Caesar dressing | |
| Crab & Avocado Salad | 15 |
| sweet Dungeness crab meat served in an avocado with masago mayo | |
| Foxnut Ahi Tuna Poke | 12 |
| sweet onion shoyu | |
| Kamikaze Scallops | 18 |
| diver scallops with spicy mayo, torched & served with yuzu truffle ponzu | |
| Hamachi Avocado Croquettes | 15 |
| hamachi tartar wrapped with avocado | |
| Kobe Poke Cones | 18 |
| topped with quail egg & star anise zu | |
| Kobe Carpaccio | 20 |
| with cucumber kimchee confetti, hot mustard & wonton points | |
| Hot Fusion Plates | |
| Miso Soup with Foxnut Broth | 6 |
| with tofu, wakame, Shiitake & scallions | |
| Thai Hot & Sour Soup | 7 |
| with pork | |
| Edamame | 5 |
| sea salt & lime | |
| with Foxnut salsa verde | 7 |
| with truffle salt | 9 |
| served buffalo style | 8 |
| Lettuce Wraps | |
| Vegetarian | 9 |
| Chicken | 10 |
| Tofu | 10 |
| Salmon | 12 |
| Lobster | 15 |
| Dynamite Kamikaze Shrimp | 12 |
| with various dipping sauces | |
| Glazed Pork Ribs | 10 |
| with Pan-Asian glaze | |
| Pork & Vegetable Pot Stickers | 8 |
| pan seared & served with Lemongrass-Sambal & Asian pesto sauces | |
| Thai Peanut Chicken Satay | 9 |
| with Thai peanut dipping sauce | |
| Mu Shu Duck | 13 |
| served in Chinese pancakes with Colorado plum sauce | |
| Vegetable Spring Roll | 8 |
| with sweet plum chili dipping sauces | |
| Tempura King Crab Claws | 6 |
| served by the piece with citrus-soy brown butter | |
| Crab & Cream Cheese Rangoons | 11 |
| with hot mustard & plum dipping sauces | |
| Tempura Fried Soft Shell Crab | 12 |
| with yuzu aioli & tomato sambal | |
| Hamachi Kama | 15 |
| with ponzu & citrus trio | |
| Salmon Kama | 15 |
| with ponzu & citrus trio | |
| Wok-Charred Kobe | 20 |
| with spun salad & citrus soy | |
| Yaki Mondo | 9 |
| crispy chicken wonton with shoyu zu dipping sauces | |
| Hamachi Poppers | 10 |
| Pork Dynamite | 10 |
| with various dipping sauces | |
| Tempura Unagi | 9 |
| Soy Sesame Glazed Cured Pork Belly | 7 |
| Kobe Kani Maki | 21 |
| seared Dungeness crab rolled in rib-eye with asparagus | |
| Short Rib & Lobster Stuffed Portobello | 20 |
| drizzles with creamy zu | |
| Flame-Broiled Butter Fish | 22 |
| glazed with miso mustard | |
| Potato Crusted Albacore | 19 |
| with hot mustard | |
| Flame-Broiled Pork Loin Medallions | 17 |
| with pineapple chutney & red onion kimchee | |
| Elk Medallions | 23 |
| with Shiitake sake cream sauce | |
| Wok Seared Foie Gras | 25 |
| served over five spice funnel cake | |
| Tasmanian Salmon | 21 |
| panko broiled & topped with Asian pesto | |
| Venison Chops | 22 |
| crusted with Hunan BBQ sauce | |
| Foxnuts | 15 |
| crispy rice pillows topped with spicy crab & tuna | |
| New Age Sashimis | |
| Kobe Beef Tataki Sashimi | 23 |
| with Foxnut salsa verde | |
| Ahi Tuna Tataki Sashimi | 22 |
| with Togarashi ponzu | |
| Albacore Tuna Sashimi | 21 |
| with pineapple onion ponzu | |
| Portobello Sashimi | 15 |
| with truffle ponzu | |
| Yellow Tail Sashimi | 23 |
| with shiso granita | |
| Big Eye Sashimi | 24 |
| with fresh wasabi ponzu | |
| Octopus Sashimi | 20 |
| with yuzu ponzu | |
| Rocky Mountain Elk Tataki Sashimi | 24 |
| with caramelized Maui onion & shoyu negi broth | |
| Salmon Toro Sashimi | 20 |
| with roasted garlic aioli & black garlic ponzu | |
| Chef’s Chirashi Bowl | 28 |
| chef’s selection of sashimi & cut vegetables scattered over rice | |
| Sushitinis | |
| Spicy Tunatini | 15 |
| cucumber in wasabi cream, topped with spicy tuna, avocado puree, jalapeno relish & wasabi tobiko | |
| Poketini | 15 |
| tuna poke, seaweed salad, cucumber, avocado & lotus root chips | |
| Foxnutini | 15 |
| cucumber in wasabi cream, topped with
spicy tuna, spicy crab, avocado puree & a trio of tobiko |
|
| Lomi Lomi Tini | 15 |
| Hawaiian-style salmon ceviche, heirloom cherry tomatoes, avocado puree & kaiware |
|
| Foxnut Dessert Menu | |
| Ice Cream Floats | 8 |
| Vanilla Bean Ice Cream with your choice of our Boylan Sodas | |
| Apple Cinnamon Spring Roll | 8 |
| Green Tea Ice Cream | 8 |
| Vanilla Bean Ice Cream | 8 |
| Ginger Crème Brûlée | 8 |
| Coconut Mousse Sphere | 8 |





