UMI Atlanta Menuinherent risk associated with contracting
COVID-19 at public gatherings, except for
gross negligence, willful and wanton
misconduct, reckless infliction of harm, or
intentional infliction of harm, by the individual
or entity of the premises.
Thank you
“Be drunk with love, for love is all that exists.”
Art & Mask installation by Shanequa Gay
We are carefully following all of the guidelines put in place by the state and world health experts. The safety of our staff and guests is our top priority.
E D A M A M E 8
chamame soybeans boiled and salted
S H I S H I T O U 8
grilled shishitou pepper with tare
A G E D A S H I T O F U 8
lightly fried crispy tofu, Tokyo style dashi-broth, grated daikon, ginger, scallion
S H R I M P T E M P U R A A P P E T I Z E R 12
4pc. shrimp tempura with tempura sauce
S A L M O N Y U Z U V I C H E 12
cured salmon with seasonal fruit, yuzu, and onion
T U N A C A R P A C C I O 19
thinly sliced tuna with paper thin onion, avocado, and soy vinaigrette
Y E L L O W T A I L J A L A P E N O 20
thinly sliced yellowtail, jalapeño pepper, cilantro, and ponzu sauce
S P I C Y T U N A C R I S P Y R I C E 20
spicy tuna tartare on lightly fried crispy
sushi rice with jalapeño slices
S P I C Y T U N A T A R T A R E 22
tuna, lychee, pine nuts, asian pear, masago, sriracha hot sauce, sesame oil,
and avocado
T U N A T A T A K I 24
lightly seared tuna sashimi with scallion, ponzu, yuzukosho and garlic chips
S C A L L O P T I R A D I T O 20
fresh scallop sashimi with yuzu, cilantro and Aji Amarillo
M A D A I C A R P A C C I O 20
Japanese red snapper carpaccio, sea salt, lemon, olive oil, and yuzukosho
U N I T E M P U R A 18
shiso leaf wrapped sea urchin tempura. house tempura sauce, grated daikon,
and ginger
O T O R O T A R T A R E 25
wasabi, caviar, tamari, and scallion
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
S T A R T E R
S O U P
M I S O S O U P 6
seaweed, tofu, and green onion
O S U I M O N O 7
Japanese clear broth and whitefish slice
S E A W E E D A N D C U C U M B E R 6.5
S A L A D W I T H A M A Z U
Japanese traditional sweet and sour salad
S E A R E D T U N A S A S H I M I S A L A D 32
plated with spring mix and ginger soy dressing
H O U S E S A L A D 7.5
spring mix salad with your choice of dressing
S E A W E E D S A L A D 5.5
A V O C A D O S A L A D 8
half avocado and wasabi vinaigrette
choice of ginger dressing, ponzu, soy vinaigrette, wasabi vinaigrette, eel sauce or spicy creamy sauce
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
H O T A T E 17 thin sliced live scallop, ponzu sauce and wasabi
B I N C H O - M A G U R O 9 seared albacore tuna, scallion and ponzu sauce
M A G U R O 12 today’s tuna
S A K E 9 cured salmon
M A D A I 14 Japanese red snapper served with yuzukosho
U N A G I 10 barbeque eel with avocado
H A M A C H I 12 yellowtail
A M A E B I 16 sweet shrimp. served with fried head 2pc
K I N M E D A I 26 golden-eye red snapper
S H I M A - A J I 20 yellow jack
C H U T O R O 17 medium fatty tuna
U N I MP sea urchin
O T O R O 22 fattiest tuna
S A S H I M I 2 pc.
A S S O R T E D S A S H I M I
F R E S H W A S A B I
S A N M O R I 33
3 varieties of assorted sashimi. tuna, yellowtail and salmon. 2 pc. each
G O S H I N A M O R I 56
5 varieties of assorted sashimi. tuna, salmon, yellowtail, albacore tuna, today’s whitefish. 2 pc. each
F R E S H W A S A B I 15
priced per ounce
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
N I G I R I 2 pc.
A B U R I Chef’s personal style of slightly cooked sushi grade fish
A S S O R T E D N I G I R I
E B I 8 boiled shrimp
T A K O 8 octopus
B I N C H O - M A G U R O 9 seared albacore tuna, scallion, and ponzu sauce
A M A - E B I 16 sweet raw shrimp
M A G U R O - A K A M I 12 tuna maguro
S A K E 9 cured salmon
H A M A C H I 12 yellowtail
C H U T O R O 17 medium fatty tuna
O T O R O 22 fattiest tuna
S H I M A - A J I 20 yellow jack
K I N M E D A I 24 golden-eye red snapper
M A D A I 14 Japanese red snapper
U N A G I 10 barbeque fresh water eel
H O T A T E 17 live scallop
T A M A G O 6 omelet
I K U R A 13 salmon roe
M A S A G O 6.5 smelt roe
T O B I K O 8 flying fish roe
U N I MP sea urchin
1 5 P C . N I G I R I 120
Chef’s choice - 15 pc
A B U R I H A M A C H I 14 yellowtail
A B U R I H O T A T E 19
A B U R I O T O R O 24 fattiest tuna, salted and perfume with soy sauce
A B U R I S H I M A - A J I 22 salted yellow fish served with yuzu juice
A B U R I U N I MP sea urchin, soy sauce
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
S O U S A K U N I G I R I 2 pc. - Chef’s signature creation
O M A K A S E
H I N O M A R U 17
madai nigiri with shiso leaf, sea salt, kanzuri, and yuzu juice
S A K E A I O L I 14
cured Scottish salmon with garlic aioli, lime, caviar, and cracked pepper
O T O R O C A V I A R 25
otoro nigiri with truffle soy, serrano slice, caviar, and fresh wasabi
W A G Y U B E E F N I G I R I 24
H A M A C H I C A V I A R 15
yellowtail nigiri with truffle soy, serrano slice, caviar and dijon mustard
seared wagyu-beef nigiri with ponzu, green onion, garlic chip, kaiware daikon sprouts
M I Y A B I 145/guest
premium chef selections: starter, sashimi plate, hot dish, assorted nigiri, dessert
U M I - K A S E (sushi bar only) 180 and up/guest
hand selected and coursed chef selections of the day
sake and wine pairing options available
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
H O T D I S H E S
S I D E I T E M S A N D V E G E T A B L E S
L O B S T E R T O B A N - Y A K I 37
soy butter sauce
S E A R E D D I V E R S C A L L O P S 24
soy ginger sauce with toban grill
W A G Y U T O B A N Y A K I
5A imported wagyu $33.00/ounce, minimum 2 ounces
C H I C K E N T E R I Y A K I 25
served with veg etables and rice
T U N A F O I E G R A S 32
topped with sauté foie gras on a bed of wilted kale and a ponzu sauce
R O C K S H R I M P T E M P U R A 22
ponzu sauce or spicy creamy sauce
B A K E D L O B S T E R T E M P U R A 26
with creamy sauce
sauté foie
limited quantity
gras with today’s sauce
B L A C K C O D M I S O Y A K I 32
grilled black cod marinated in miso
C H I L E A N S E A B A S S Y U - A N Y A K I 37
grilled Chilean sea bass marinated in yu-an sauce
U M I S T E A K 165
6 oz Miyazaki beef A5 tenderloin steak, accompanied with asparagus, ponzu, and yuzukosho
G R I L L E D T O M A T O 5
A S P A R A G U S
10
A S S O R T E D V E G E T A B L E S 10
S E A S O N A L V E G E T A B L E O F T H E D A Y
10
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
B O X S U S H I
T R A D I T I O N A L R O L L S
E E L B O X 22
eel and avocado with eel sauce
S P I C Y T U N A B O X 28
spicy tuna roll topped with salmon, tuna, spicy mayonnaise, masago, and hot sauce
O T O R O B O X 32
otoro and green onion
C R U N C H L O B S T E R B O X 30
lobster salad with tempura crunch, rice crisp, onion and mayonnaise topped with tobiko, scallion, and eel sauce
U M E - S H I S O M A K I 7
shiso leaf and plum
K A P P A - M A K I 7
cucumber and sesame seeds
U M E - K Y U M A K I 7
cucumber, sesame seeds, shiso leaf, and plum
Y A M A G O B O - M A K I 7
pickled burdock root and sesame seeds
K A N P Y O - M A K I 8
boiled and pickled gourd and sesame seeds
S A K E - M A K I 10
cured salmon and wasabi
T E K K A - M A K I 11
tuna and wasabi
U N A - K Y U M A K I 11
barbeque eel and cucumber
N E G I - H A M A M A K I 12
yellowtail with scallion
8pc.
Sushi rice and ingredients are pressed Osaka style in a square mold and contains no seaweed
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
H O U S E S P E C I A L T Y R O L L S
V E G E T A R I A N R O L L 12
cucumber, shitake mushrooms, asparagus, yamagobo, kanpyo, sesame seeds and thin sliced avocado
S H R I M P T E M P U R A R O L L 14
tempura shrimp, mayonnaise, sesame seeds and cucumber
S P I C Y T U N A R O L L 14
spicy tuna, mayonnaise, sesame seeds green onion, and cucumber
W H I T E F I S H T E M P U R A R O L L 12
tempura whitefish, avocado, cucumber, sesame seeds, mayonnaise, green onion, and eel sauce
S P I D E R R O L L 15
lightly fried soft shell crab, mayonnaise, cucumber, sesame seeds, green leaf lettuce, and avocado
R A I N B O W R O L L 17
California roll topped with tuna, shrimp, salmon, whitefish, cucumber, sesame seeds, and avocado
A M E R I C A N T U N A R O L L 22
spicy tuna and cucumber topped with tuna, avocado, spicy mayonnaise, and eel sauce
K A M I K A Z E R O L L 26
spicy tuna roll with cucumber topped with yellowtail, masago, sesame seeds, green onion, and hot sauce
H U R R I C A N E R O L L 22
spicy salmon and cucumber, sesame seeds, spicy mayonnaise topped with salmon, yellowtail, and avocado
N E W P A G E 20
shrimp tempura, sesame seeds and cucumber roll topped with paper thin sliced lemon and fresh salmon eel sauce
T Y P H O O N R O L L 22
spicy yellowtail roll, cucumber, sesame seeds, and spicy mayonnaise topped with yellowtail, salmon, avocado, jalapeño and hot sauce
E E L A V O C A D O A N D 24
S H R I M P T E M P U R A R O L L
eel, avocado, cucumber, sesame seeds, mayonnaise topped with eel sauce and Sansho Japanese pepper
L O B S T E R T E M P U R A R O L L 36
tempura lobster roll, cucumber and sesame seeds with mayonnaise topped with shrimp, avocado, eel sauce and tempura crunch
W A G Y U R O L L 38
2 oz. sliced, lightly cooked wagyu beef with daikon sprouts, green onion, garlic ponzu sauce, chili pepper threads and fried garlic chips
F O I E G R A S R O L L 38
foie gras and tuna with scallion, wasabi soy, truffle oil, and sliced serrano
Per Chef's request , UMI does not provide carry out or carry out boxes. Kindly order accordingly. ITEMS ARE SERVED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS
“Libations”
S I G N A T U R E S
G I M L E T 14
vodka, lime, Triple Sec
M O S C O W M U L E 14
vodka, ginger, sugar, lime, soda
P E N I C I L L I N 16
Glenmorangie 10 yr, lemon, ginger, honey, Ardbeg 10 yr
P A L O M A 14
tequila, lime, sugar, grapefruit, soda
W H I S K E Y O L D F A S H I O N E D 14
bourbon, bitters, sugar, citrus
T H E L A S T W O R D 16
gin, chartreuse, Luxardo Maraschino, lime
Please enjoy this thoughtfully assembled cross-section of classic cocktails, skillfully made by our craft bartenders to extracting standards and measure, using freshly squeezed juicesand house-made ingredients.
B R O O K L Y N C O C K T A I L 14
Rye whiskey, Dry vermouth, Bigallet, Luxardo Maraschino
S A B O R D E L A M O R
Illegal mescal, Pama, lemon, Cynar, ginger, soda
A M E R I C A N A R O Y A L
Aperol, Creme de Pamplemousse, lemon, Hillinger sparkling Rosé, Chinese bitters
18
16
Roku Gin, Peach Liqueur, Campari, soda,lemon, sage syrup
17
K A M I - N O - K A Z E
Japanese Whiskey, Cocchi Americano, Green Chartreuse, ` Regan's Orange Bitters
21
B U R N I N G H I S T O R Y
Japanese Whiskey, yuzu, lemon, ginger, honey, Ardbeg 10 yr, egg whites
21
Please allow adequate time for creation of these Craft Signature drinks.
Umi signature drinks are created by Gabe Bowen & Eric Chabon
S A K E
M A S U
H O T S A K E
H O N J O Z O : Saké brewed with any level of added alcohol. A Ginjo or Daiginjo that does not also state “Junmai” is most often a Honjozo. These sakés have varied amounts of added alcohol used to enhance flavor and/or aroma and are typically very good in quality. A premium level saké.
J U N M A I : Pure saké, made from only rice, water, yeast and Koji. To carry the Junmai name the saké cannot have any additives. Junmai does not have a legal milling rate. A premium level saké.
G I N J O : Made with rice polished 51% - 60% and has a varied level of added alcohol. A super premium level saké.
J U N M A I G I N J O : Pure saké made with rice polished 51% - 60% without additives. A super premium level saké.
D A I G I N J O : Made with rice polished to at least 50% (often much more) and has a varied level of added alcohol. An ultra premium level saké.
J U N M A I D A I G I N J O : Pure saké made with rice polished to at least 50% with no additives. An ultra premium level saké.
A B V : Alcohol by volume
S D S : Sake Dryness Scale
ABV SDS
U M I H O U S E S A K E 12 16 3 J U N M A I
S A W A N O I D A I K A R A K U C H I 16 15.5 10 J U N M A I
U M I H O U S E S A K E 16( 10 oz ) 16.7 2 J U N M A I
B A N R Y U 22( Premium, 10 oz ) 15.3 1 H O N J O Z O
S A K E
H O N J O Z O : Saké brewed with any level of added alcohol. A Ginjo or Daiginjo that does not also state “Junmai” is most often a Honjozo. These sakés have varied amounts of added alcohol used to enhance flavor and/or aroma and are typically very good in quality. A premium level saké.
J U N M A I : Pure saké, made from only rice, water, yeast and Koji. To carry the Junmai name the saké cannot have any additives. Junmai does not have a legal milling rate. A premium level saké.
G I N J O : Made with rice polished 51% - 60% and has a varied level of added alcohol. A super premium level saké.
J U N M A I G I N J O : Pure saké made with rice polished 51% - 60% without additives. A super premium level saké.
D A I G I N J O : Made with rice polished to at least 50% (often much more) and has a varied level of added alcohol. An ultra premium level saké.
J U N M A I D A I G I N J O : Pure saké made with rice polished to at least 50% with no additives. An ultra premium level saké.
A B V : Alcohol by volume
S D S : Sake Dryness Scale
C A R A F E ABV SDS
U M I H O U S E S A K E 16 16 3 J U N M A I
S A W A N O I D A I K A R A K U C H I 18 15.5 10 J U N M A I
20 15 3
16 15.3 1
H A K K A I S A N 25 15.5 6 H O N J O Z O
K A I U N 22 16 5 J U N M A I G I N J O
M A B O R O S H I J U N M A I G I N J O
B A N R Y U H O N J O Z O
S A K E
B O T T L E ABV SDS
H O M A R E S T R A W B E R R Y N I G O R I 25 7 -100 J U N M A I (300ml, unfi l te red )
B A N Z A I B U N N Y B L U E B E R R Y 30 7 -30 J U N M A I (300ml, spark l ing )
K I K U S U I P E R F E C T S N O W 35 21 -19 J U N M A I (300ml, unfi l te red )
(300ml, unfi l te red )
K I K U S U I 45 15 -1 J U N M A I G I N J O (300ml )
K I K U S U I 80 15 -1 J U N M A I G I N J O (720ml )
D A S S A I 4 5 50 16 -5 J U N M A I D A I G I N J O
(720ml, unfi l te red ) D A S S A I 4 5 115 16 -5 J U N M A I D A I G I N J O
(300ml ) I T A M I O N I G O R O S H I 50 19 6 J U N M A I G E N S H U
(720ml ) I T A M I O N I G O R O S H I 100 19 6 J U N M A I G E N S H U
(720ml ) T O S A T S U R U A Z U R E 85 15.5 5 J U N M A I G I N J O
K U B O T A M A N J Y U 185 15.5 2 J U N M A I D A I G I N J O (720ml )
M U R A S A K I ( P U R P L E M O U N T A I N ) 250 17 3 D A I G I N J O (720ml )
T O K U G E T S U 220 15.5 3 J U N M A I D A I G I N J O (720ml ) (Seasonal Sake, 12 bot t les al located to Georgia Umi exclusive)
D A S S A I B E Y O N D L imi ted A l loca t ion
(720ml ) 750 _ _
K A M O T S U R U T O K U S E I G O L D D A I G I N J O (720ml )
120 16.5 2
D A S S A I 2 3 195 16.5 4 J U N M A I D A I G I N J O ( 720ml )
S A K E
B O T T L E
C H A M P A I G N E / B U B B L E S
B Y T H E G L A S S
H A L F B O T T L E S
ABV SDS
M I Y O S A K A E T E N M I 315 15.3 3 J U N M A I D A I G I N J O (720ml )
(300ml ) D A S S A I 4 5 45 17 2 J U N M A I D A I G I N J O
(720ml ) D A S S A I 4 5 100 17 2 J U N M A I D A I G I N J O
(720ml ) H I D E Y O S H I ( F L Y I N G P E G A S U S ) 300 17 1 D A I G I N J O
C O L D E S A L I C I , 2018 P R O S E C C O , I ta ly 12/55
C H A R L E S H E I D S I E C K , R O S E R E S E R V E , Champagne, F rance
24/120
D O M P E R I G N O N , 2006 B R U T , F rance 50/260
H E N R I O T B L A N C D E B L A N C S , Champagne, F rance 30/150
L E O H I L L I N G E R , R O S É , Aus t r ia
T A I T T I N G E R , B R U T L A F R A N C A I S E , F rance
15/70
25/110
375 ml
K R U G , G R A N D C U V E E 140
K R U G , R O S É 260
C H A M P A I G N E / B U B B L E S
H A L F B O T T L E L I S T
W I N E S B Y T H E G L A S S
B Y T H E B O T T L E
W H I T E
R O S E
110
2012L O U I S R O E D E R E R C R I S T A L 370
S A L O N L E M E S N I L B L A N C D E B L A N C S 2007 750
175
L A U R E N T - P E R R I E R , C U V E E R O S É
B I L L E C A R T - S A L M O N , B R U T R O S É
145
D O M R U I N A R T , B R U T 2007 295
B I L L E C A R T - S A L M O N C U V E E N I C O L A S F R A N C O I S 2006
300
K R U G , V I N T A G E B R U T , Reims, Champagne 2000 450
D O M P E R I G N O N , P 2 , 2002
T A I T T I N G E R , B R U T L A F R A N C A I S E
500
K R U G , R O S É 550
150H E N R I O T B L A N C D E B L A N C , Champagne, France
OPUS ONE, 2015 RED BLEND, Napa Va l ley, Cal i fo rn ia
A lexander Va l ley, CA
220
JORDAN, 2019 CHARDONNAY, Russian River Valley, CA
BRAVIUM, 2018 CHARDONNAY, Russian River Valley, CA
25/100
12/48
17/68
14/56LIVIO FELLUGA, 2018 PINOT GRIGIO, Friuli -Venezia Giulia, Italy
POSEIDON, 2016 CHARDONNAY, 16/60Carneros , CA
16/64ÂME DU VIN, 2019 ROSE, Provence, France
W I N E S B Y T H E G L A S S
W H I T E W I N E S B Y T H E B O T T L E
R E D
TERRAZAS RESERVA, 2017 MALBEC, Mendoza, Argent ina 13/52
16/64ETUDE LYRIC, 2018 PINOT NOIR,
18/70ANGELA'S ESTATE, 2017 PINOT NOIR, Yamhill -Carlton, Oregon
28/105THE PRISONER, 2018 RED BLEND, Napa Valley, CA
25/100CAIN CONCEPT, 2012 CABERNET BLEND, Napa Valley, CA
Santa Barbara, CA
LA SPINETTA, 2020 MOSCATO D ASTI, Piedmont, Italy 12/48
16/_ROYAL TOKAJI , 2013 TOKAJI , Hungary, 3oz
TRIMBACH, 2016 PINOT BLANC, Alsace, F rance 50
HUGEL, 2015 GEWÜRZTRAMINER, Alsace, F rance 48
ALOIS LAGEDER, 2019 PINOT GRIGIO, Al to Adige, I ta ly 42
40
INDABA, 2019 SAUVIGNON BLANC, Weste rn Cape, Sou th Af r ica 36
MULDERBOSCH, 2016 CHENIN BLANC, Weste rn Cape, Sou th Af r ica 50
THE FMC KEN FORRESTER, 2019 CHENIN BLANC, Stellenbosch, South Africa 105
DUCKHORN VINEYARDS, 2019 SAUVIGNON BLANC, Napa Val ley, California 70
53DARTING, 2017 RIESLING KABINETT, Pfalz, Germany
78CHATEAU DE FONTAINE-AUDON, 2017 SANCERRE, Loire Valley, France
43COLUMNA, 2019 ALBARINO, Rias Baixas, Spain
LOIMER, 2019 GRUNER VELTLINER, Niederösterreich, Austria
TREANA, 2015 MARSANNE/VIOGNIER, Cent ra l Coas t , Cal i fo rn ia 36
W H I T E W I N E S B Y T H E B O T T L E
R E D W I N E S B Y T H E B O T T L E
STAGS’ LEAP WINERY, 2018 CHARDONNAY, Napa, Cal i fo rn ia 84
CAKEBREAD, 2019 CHARDONNAY, Napa, Cal i fo rn ia 88
ROMBAUER, 2017 CHARDONNAY, Carneros , Cal i fo rn ia 72
110DOMAINE JOUARD, 2018 CHASSAGNE-MONTRACHET, Burgundy, France
82BOUCHARD AINE & FILS, 2017 POUILLY -FUISSE, Burgundy, France
195PETER MICHAEL MA BELLE FILLE, 2018 CHARDONNAY, Sonoma ,California
195PETER MICHAEL MON PLAISIR, 2017 CHARDONNAY, Sonoma ,California
LA RIOJA ALTA GRAN RESERVA, 2009 RIOJA, Cosecha, Spain 100
SHEA WINE CELLARS, 2015 PINOT NOIR, Wil lamet te Va l ley, Oregon 95
320WILLIAMS SELYEM, 2017 PINOT NOIR, Precious Mountain, California
102PATZ & HALL, 2017 PINOT NOIR, Sonoma Coast, California
150DUMOL, 2018 PINOT NOIR, Russian River Valley, California
115ANCILLARY CELLARS (SUN CHASE), 2016 PINOT NOIR, Sonoma Coast, California
105WALTER HANSEL (SOUTH SLOPE), 2015 PINOT NOIR, Russian River, California
260WILLIAMS SELYEM, 2017 PINOT NOIR, Rochioli Vineyard, California
350WILLIAMS SELYEM, 2018 PINOT NOIR, Estate Vineyard, California
170ALTESINO, 2015 BRUNELLO, Montalcino, Italy
42ST. COSME, 2019 SYRAH, Côtes du Rhone, France
90MINER FAMILY STAGECOACH, 2014 SYRAH, Napa, CA
125TURLEY, 2016 ZINFANDEL, Dusi Vineyard, Califonia
BELLE GLOS, 2019 PINOT NOIR, 100Clark & Telephone, Sonoma County
R E D W I N E S B Y T H E B O T T L E
STAG'S LEAP (ARTEMIS), 2018 CABERNET SAUVIGNON, Napa, Cali fornia 105
950CHATEAU MOUTON ROTHSCHILD, 2012, Pauillac, Bordeaux
124 ANDERSON’S CONN VALLEY VINEYARDS, 2015 CABERNET FRANC/ MERLOT, Right Bank, Napa, California
SILVER OAK, 2016 CABERNET SAUVIGNON, Napa, Cal i fo rn ia 250
CAYMUS SPECIAL SELECTION, 2016 CABERNET SAUVIGNON, Napa, California 280
CABERNET SAUVIGNON,SCREAMING EAGLE, 2011 Oakville, California 2600
120HEITZ CELLARS, 2015 CABERNET SAUVIGNON, Napa Valley, CA
145TURLEY, 2014 CABERNET SAUVIGNON, Napa Valley, California
680SCHRADER, 2016 CABERNET SAUVIGNON, Beckstoffer To Kalon Vineyard, Napa, CA
44THE CRUSHER, 2017 RED BLEND, Sugar Beet Ranch, Clarksburg
540DOMINUS, 2016 RED BLEND, Napa, California
650OPUS ONE, 2017 RED BLEND, Oakville, California
500CONTINUUM, 2017 RED BLEND, Napa, California
250CARTER CELLARS (CARTER), 2018 CABERNET SAUVIGNON, Napa, California
1900CHATEAU MOUTON ROTHSCHILD, 2010, Pauillac, Bordeaux
2700GRAND VIN DE CHATEAU LATOUR, 2000 GRAND CRU, Pauillac, Bordeaux
600CHATEAU DUCRU-BEAUCAILLOU, 2010, Saint Julien, France
350CHATEAU LYNCH BAGES, 2016 GRAND CRU, Pauillac, Bordeaux
600CHATEAU LYNCH BAGES, 2000 GRAND CRU, Pauillac, Bordeaux
180SHAFER, 2017 CABERNET SAUVIGNON, Napa, California
180JORDAN, 2015 CABERNET SAUVIGNON, Alexander Valley, California
RED BLEND,OPUS ONE, 2005 Oakville, California 800
80DUCKHORN, 2017 MERLOT, Napa Valley, California
S P I R I T S
A P E R I T I F S G I N
R U M
A G A V E
V O D K A
A P E R O L 8
A V E Z E 9
C A M P A R I 8
C A P P A L L E T T I 7
C O C C H I A M E R I C A N O 8
D O N J U L I O 1 9 4 2 33
D O N J U L I O R E A L 80
C A S A M I G O S R E P O S A D O 18
P A S O T E B L A N C O 15
P A S O T E R E P O S A D O 18
P A S O T E A N E J O 22
A V I O N 14
A V I O N 4 4 38
C A S A D R A G O N E S 65
G R E Y G O O S E 12
K E T E L O N E 12
R U S S I A N S T A N D A R D P L A T I N U M
12
T I T O ’ S 12
B O M B A Y S A P P H I R E E A S T 12
H E N D R I C K S 12
P L Y M O U T H 11
R O Y A L D O C K 10
T A N Q U E R A Y 1 0 13
N O L E T ' S D R Y 14
B A R R H I L L 11
B A R R H I L L T O M C A T 14
S T . G E O R G E T E R R O I R 11
H A Y M A N O L D T O M 10
R O K U 12
R H U M J . M . B L A N C
R H U M J . M V S O P
B L A C K W E L L J A M A I C A N
10
14
9
L A I R D ’ S A P P L E J A C K 9
S P I R I T S
S C O T C H
D A L W H I N N I E 15yr 18
A U C H E N T O S H A N 12yr 18
J O H N N I E W A L K E R B L A C K 13
J O H N N I E W A L K E R B L U E 45
L A P H R O A I G 10yr 14
Tennessee
G E O R G E D I C K E L B A R R E L S E L E C T 11
J A C K D A N I E L S 10
M A C A L L A N 12yr 15
G L E N M O R A N G I E 10yr 14
S P R I N G B A N K 15yr 15
A R D B E G 10yr 15
A B E R L O U R 12yr 13
A B E R L O U R 16yr 17
M A C A L L A N 18yr 35
W H I S K E Y
Bourbon
B U L L E I T 12
W O O D F O R D R E S E R V E 14
B R E C K E N R I D G E 15
A N G E L ' S E N V Y 12
F O U R R O S E S S I N G L E B A R R E L 14
B A S I L H A Y D E N ' S 14
E L I J A H C R A I G 14
B U F F A L O T R A C E 13
E A G L E R A R E 12
J E F F E R S O N ' S R E S E R V E 12
E . H . T A Y L O R S M A L L 20
B I B + T U C K E R 14
B O O K E R ' S 14
M C K E N N A 1 0 Y R S I N G L E B A R R E L 21
S P I R I T S
W H I S K E Y
A F T E R D I N N E R
Canadian
C R O W N R O Y A L 11
Irish
J A M E S O N 7yr 11
R E D B R E A S T 15yr 25
Y E L L O W S P O T 12yr 15
R E D B R E A S T 12yr 15
Japanese
H I B I K I H A R M O N Y 26
N I K K A C O F F E Y 17
Y A M A Z A K I 12yr 40
Y A M A Z A K I 18yr 85
N I K K A F R O M T H E B A R R E L 25
Rye
B U L L E I T 12
H I G H W E S T R E N D E Z V O U S 16
F L I G H T S A V A I L A B L E
MP3 expressions of a s ingle spir i t
H I G H W E S T D O U B L E R Y E 12
W H I S T L E P I G 18
C H A T E A U S A B L E T T E S , S A U T E R N E S 2011 62
T A Y L O R , 1 0 Y R T A W N Y (glass) 14
C H O Y A D E N T O P L U M (750 ml) 50
S P I R I T S
D I G E S T I F S
B R E W S
A V E R N A 9
F E R N E T B R A N C A 7
L O R E N Z O I N G A M Y S A M B U C A 7
P E R N O D 8
S T R E G A 9
C Y N A R 8
B I G A L L E T C H I N A C H I N A 9
A S A H I S U P E R D R Y (355ml ) 6
E C H I G O P R E M I U M R E D A L E (300ml ) 10
H I T A C H I N O W H I T E (330ml ) 8
S A P P O R O (650ml ) 11
T O K Y O B L A C K (350ml ) 9
5
6
7
4.9
S A P P O R O L I G H T (335ml ) 6 3.9
5
ABV
Spring / Summer 2021
12G R E E N T E A S O U F F L É
Serves 2. Please allow 25 min for preparation.
14C H O C O L A T E K Y U ( Q ) Valrhona chocolate sphere creation, filled with fresh berries, red bean pastry cream and mascarpone cream, infused in Yamazaki 18 yr whiskey sauce. 12 available per evening. Serves 2.
M A P L E C R E M E B R U L E E
Served with matcha chocolate ganache.
Topped with vanilla ice cream and yuzu sauce.
A N G E L F O O D C A K E 9
12
M I L L E C R E P E S
Paper-thin crepes layered with light vanilla pastry cream. 14
I C E C R E A M A N D S O R B E T 7
6M O C H I I C E C R E A M
3 flavors of mochi ice cream.
13H O M E M A D E C R I S P Y C R E M E D O N U T I C E C R E A M
( Just order it. No words can do it justice.)
6L A M I L L C O F F E E
LAMILL Coffee offered table-side, prepared using the Hario hand drip method. LAMILL has created this proprietary blend designed to complement UMI’s dessert offerings. Available in Regular and Decaf blend.
12C H O C O L A T E B E N T O B O X