El Nido Restaurant

with sauce, four pieces per order

spicy or sea salt, butter

tofu, wakame, green onion

sweet and spicy ranch, six pieces per order

bigeye tuna, chopped white onion, avocado, greens in a wonton shell

ponzu dressing

cucumber salad

wild foraged mushroom, sauteed spinach, poblano cream

sauteed spinach, potato gratin, lemon caper beurre blanc

green chile sweet potato hash, asparagus, bearnaise

smoked gouda, bacon, tomato jam, sourdough bun, lettuce, tomato, onion, pickle

butternut squash, mushroom, chard, parmesan cream

served with a vierge relish: olives, tomatoes, oregano, lemon, capers, chile oil smashed potato

(2 pcs) salmon, (2 pc) striped bass, and a roll

(2 pcs) bluefin loin, (2 pcs) yellowtail, (2 pc) salmon

yellowfin, yellowtail, red onion, serrano and house made leche de tigre

limited availability

Early October

limited availability

limited availability

balsamic & fig, prosciutto, gorgonzola, mozzarella

Socorro green chile, thick-cut pepperoni, mozzarella

spanish chorizo, garlic broth, tomato

braised & shredded short rib, tomato, pappardelle, parmesan

blue crab, shrimp tempura, serrano, avocado, seared scallops with garlic butter, parmesan

hosomaki negitoro, six pieces, limited availability

spicy tuna, gobo, cucumber, topped with striped bass finished with lime and wasabi sea salt

crab, spicy tuna, cucumber, avocado, unagi tempura

shrimp tempura, arugula, avocado, hamachi, crab sauce, jalapeño, caramelized onion

bluefin tuna loin, scallions, topped with bluefin otoro finished with black tobiko and gold leaf

shrimp tempura, green chile tempura, avocado, cucumber

avocado, snow crab, cucumber, fresh lemon

fried softshell crab, avocado, today's greens

yellowtail, cucumber, yellowfin, avocado pickled daikon

hosomaki negihama, six pieces

Our version of rainbow roll: crab, cucumber, avocado, four pieces of sashimi, three flavors of tobiko, ponzu jelly

½ DZ/DZ

assorted sashimi over sushi rice served with shiso leaf, masago, and citrus

chef's selection served over three courses. the best of Su with seasonal and hand selected ingredients.

3 Piece Nigiri

toasted pepitas, crème fraiche, red chile oil

romaine heart, grilled radicchio, garlic croutons, creamy caesar dressing, parmesan crisp

½ dozen, house-made green chile butter, breadcrumbs

lightly fried chickpeas with fresno & serrano peppers, lemon rind, green chile aioli

P.E.I., green chile, garlic, oregano, tomato

mixed greens, shaved carrots, cherry tomatoes, cucumber, lemon vinaigrette

shrimp, ginger & garlic broth, fresno, lemon, crostini

spinach, mushrooms, pecorino, gorgonzola cream sauce

filet of beef, red chile, asadero - 2 per order

wild mushroom, spinach, asadero - 2 per order