Skye Lounge

Deliciously fresh and crisp, with creamy bubbles and aromas of fruit.

Floral notes, with marked minerality, fresh fruit, and nutty notes. Small, nicely integrated bubbles.

Crab, avocado, cucumber.

Shrimp, avocado, cucumber, tempura flakes, unagi sauce.

Salmon, cucumber, avocado, cream cheese, sesame seeds.

Salmon, rice.

Tempura shrimp, cucumber, avocado, spicy aioli.

Spicy tuna mix, cucumber.

Tuna, rice.

Avocado, cucumber.

Bulleit bourbon, strawberry, sorghum, bitters, smoke.

Ketel One botanicals cucumber mint, carrot, lemon, honey.

Titos Vodka, Coffee Liquer, Espresso, Cacao, Cane Sugar

Ketel One botanicals peach orange blossom, cardamom, lime, Prosecco.

Don Julio Blanco, elderflower, pineapple, lime, bell pepper.

Ketel One botanicals grapefruit rose, tomato-grapefruit shrub, lemon.

Tanqueray 10, aloe, lime, basil.

Strawberry purée.

Sour cherries and rosehip, with touches of hazelnut and dark chocolate.

Dewy sagebrush and peppery spice, with pomegranate, red fruit, and sandalwood.

Raspberries and red cherries in abundance with notes of dried herbs. Subtle tannins.

Fragrant notes of tobacco, palo santo, and dark, juicy berries. Attractive, rich tannins.

Hints of white grape and cherry blossom, with a lush smooth finish. 300ml

Delicate and fruity with flavors of pear, melon, and honeysuckle. Clean refreshing finish. 300ml

Radish, togarashi.

Mix greens, strawberries, avocado, walnut purée, goat cheese, vanilla vinaigrette.

Baked salmon, shrimp tempura, cucumber, avocado, tempura flakes, fried shallots, green onions, yuzu aioli, unagi sauce.

Double shrimp tempura, eel, cucumber, avocado, green onions, fried shallots, unagi sauce, spicy mayo.

Soft shell crab, mixed greens, radish, cucumber, avocado, enoki mushrooms, cilantro aioli.

Tempura shrimp, salmon, tuna, masago, cucumber, avocado.

Yellowtail, salmon, tuna, kaluga caviar, cucumber, avocado.

Tuna, salmon, yellowtail, crab, shrimp, cucumber, avocado, asparagus, scallion, spicy aioli.

Tuna, spicy tuna mix, tobiko, cucumber, jalapeños, daikon, sriracha.

Japanese A5 wagyu, crab, asparagus, cucumber, avocado, fried onion strings, Japanese BBQ.

Seared salmon, spicy crab, tobiko, cucumber, avocado, scallion, tempura flake, eel sauce, spicy mayo.

Salmon, avocado, cucumber, goat cheese mousse, honey, chili flakes.

Yuzu crab mix, shrimp, yellowtail, cucumber, avocado, tempura flakes, black sesame seeds.

Tempura fried shrimp, togarashi, cabbage, spicy aioli.

Panko fried chicken, tempura bok choy, house tonkatsu, rice.

Japanese fine salt.

Pork and veggie dumplings, cabbage, ponzu.

Wakame, enoki mushroom, tofu, scallion.

Veggies wrapped, deep fried, sweet chili sauce.

Salmon, tartar, yuzu, jalapeños, teriyaki sauce.

Yellowtail sashimi, jalapeño, ponzu.

Wagyu, tuna, yellowtail, salmon, shrimp, eel, kaluga caviar, wasabi aioli.

Salmon, tuna, yellowtail, truffle bits, truffle honey soy.

Feeds 4 or more persons. Chef's choice: 12 pieces nigiri, 16 pieces sashimi, 2 signature roll and 1 basic roll.

Feeds 1-2 persons. Chef's choice: 4 pieces nigiri, 4 pieces sashimi, 1 specialty roll and 1 basic roll.

Cream cheese, jalapeño jelly, cucumber, avocado, jalapeño, green onion, wasabi aioli.

Sweet potato, corn crème brûlée, avocado, cucumber, tempura fried carrot, yuzu aioli.

Seared king oyster mushroom (marinated for 24 hours), sweet potato purée, asparagus, carrots, fried onions, scallions, Japanese BBQ sauce.

Full of citrus fruits, peach, and honeydew. Tangy acidic finish.

Crisp, loaded with lychee, apricot, and citrus peel. Fresh and dry on the finish.

Moderate acidity, with golden apple and pear. Delicate buttery accents.

Bright notes of white flower, watermelon, and strawberries with a slate-like dry finish.

Classic and bright with green apple, pear, and wet stone. Dry minerality finish.