Bentwood Tavern in New Buffalo

12 oz. Bottle

20.4 oz. Bottle

Crab and avocado with cucumber

Tuna tossed in sriracha and sesame oil, avocado, cucumber and spicy mayo

Crunchy shrimp tempura, cucumber, avocado and wasabi tobiko

Yellowtail and green onion

Salmon and avocado

Shrimp tempura, cucumber and masago wrapped with broiled eel and avocado

Tuna and avocado

Soft shell crab, cucumber, avocado and masago

Tuna tossed in sriracha and sesame oil, cucumber and masago wrapped with tuna and avocado

Shrimp tempura, cucumber, crabmeat, eel, tempura crunch, avocado, masago and kabayaki

375 ml bottle

280 ml bottle

375 ml bottle

300 ml bottle

300 ml bottle

500 ml bottle

Junmai sake, strawberry puree, sriracha, orange zest and a dash of soy sauce

Housemade bloody mary mix with soy, siracha and a dash of orange zest, rimmed with wasabi salt

Ketel​​ one and sake with wasabi stuffed olives

Ketel one, mango nectar, fresh lime and a hint of jalapeño

Hendricks gin, st. germain and muddled cucumber

Red tuna

Salmon

Yellowtail

Saltwater eel

8​​ piece selection of red tuna, yellowtail, salmon and eel

12 piece selection of red tuna, yellowtail, salmon and eel

Cabbage salad, pickled habanero and avocado sauce in a fresh corn tortilla

Baby bok choy, broccoli, ginger, scallions, and rice noodles in sake soy souce

Eel,​​ jumbo blue crab, cucumber and avocado, with pickled habanero, radish, onion and sake mirin reduction

Ponzu and bangkok sauces

With crispy wonton chips

Marinara and garlic aioli

With​​ stout whole grain mustard or aged white cheddar jalapeno dip

Served warm on tomato coulis

8oz certified angus beef with port wine shallot butter, boursin twice baked potato and broccoli

With​​ mint chimichurri, poblano potato gratin and broccolini

Grilled, with warm arugula asparagus fingerling potato salad, roasted baby carrots and mint chive yogurt sauce

Braised cannellini bean, portobello mushroom, swiss chard, onion and butternut squash with aromatic five rice blend

Jenny’s signature spicy asian chicken with steamed rice and cucumber salad

Half otto’s natural chicken, deboned and pan-roasted with herbed polenta cake and sauteed kalettes

1/2lb, served with handcut french fries

Handcut french fries and coleslaw

Broccoli, bok choy, bell pepper, ginger, carrot, cabbage and mushroom in oxtail broth, with traditional garnishes

Carrot, leek, mushroom, ginger and chard in miso broth, with traditional garnishes