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88 Church St, Burlington, VT 05401
Online ordering is closed now, you can order ahead
Broiled eel served with teriyaki fried rice and fresh steamed vegetables.
Tuna & salmon sashimi served with seaweed salad, green bean, cucumber, tomato, carrot, edamame, kani kama and tamago on a bed of seasoned sushi rice.
California maki, tuna maki, and salmon maki.
Avocado-cucumber maki, asparagus tempura maki, and sweet potato maki.
Chef's choice of 5 pieces of sushi and 5 pieces of sashimi. Served with a green salad.
9 pieces of chef's choice sashimi, a chef's choice sushi bar appetizer and a green salad.
California maki, 5 pieces of sushi and a green salad.
Spicy tuna maki, 5 pieces of sashimi and a green salad.
Spicy tuna maki served with smoked salmon salad dressed in a creamy ponzu sauce.
Fried ground chicken with scallion & onion with sweet chili sauce
Fried crispy rolls filled with cream cheese, crab meat, onion, red pepper and scallions.
Shredded BBQ pork tenderloin wrapped in a roti pancake.
Served with chipotle bbq sauce
Served with chili lime and sweet chili sauce
Cajun shrimp stuffed with jalapeno pepper and cheese and wrapped in bacon. Served with a chili-lime soy sauce.
Fried octopus balls with mayo, fish flake
Steamed mussels in the clay pot with lemongrass, basil and onion served with a lime chili sauce.
Tempura fried shredded sweet potato, with a cilantro, crushed peanut in sweet chili sauce
Dressing choices: sesame ginger, peanut, lemongrass or creamy ponzu.
Jellyfish salad is a delectable treat. Contains jellyfish.
Fresh silken tofu, seaweed salad, edamame, avocado, asparagus, spring mix and carrots served with ginger dressing.
(Green Papaya Salad). Shredded green papaya, tomatoes, green beans and carrots. Tossed in a spicy lime sauce and topped with toasted peanuts. Add shrimp 3.50 or crispy tofu $2.00
Shredded mango, red onion and cilantro in a spicy lime sauce with mixed greens.
Diced avocado, tuna, kani kama and cucumber salad tossed in creamy tobiko dressing.
Pan-fried crab cake on a bed of spring mix. Topped with a red onion salsa and wasabi mayo.
Squid, red onions, tomatoes, cucumber and scallions mixed with a spicy Korean dressing on a bed of spring mix.
Cucumber & Cabbage Salad.
Hot pot filled with beef, shumai, gyoza, mixed seafood, bok choy, enoki mushroom, crab claw
Served with mixed vegetables. Topped with teriyaki sauce, tempura crumbs and scallions
Half duck on a bed of spring salad served with orange ginger sauce and egg fried rice
Stone bowl cooked with sprout, spinach, kanpyo, mushroom, carrot, cucumber & fried egg
Beef, kimchi, onion, rice cake, tofu, bok choy, scallion & sesame seed in Korean spicy
Slow cooked beef in panang curry sauce with coconut milk, red pepper, red onion, lime leaf & basil
Steamed chicken and mixed vegetables. Served with ginger fried rice
Steamed tofu and mixed vegetables. Served with ginger fried rice
Beef, beef ball, fried tofu, bean sprout, vegetable, scallion, cilantro and enoki mushroom
Hard boiled eggs, beans sprout, sweet corn, bamboo shoot, seaweed, bok choy, scallion in tonkatsu broth
Soba noodles stir fried with bok choy, mushrooms, sprouts and mixed vegetables
Sauteed mixed vegetables, green bean noodles and tofu in a clay pot with a soy based sauce. Served with white rice
Stir fry udon noodle with mixed veggies and tofu. Topped with veggie tempura
Grilled teriyaki kebabs
Thai coconut curry with pineapple, tomatoes, sweet peas, lime leaf and mixed vegetables
Mild curry served with mixed potatoes, onion and red pepper. Topped with shallots and peanuts
India curry powder, egg, light cream, sweet chili paste, onion, scallion and mixed vegetables
(Rice Noodles) Tender beef, basil, bean sprouts and rice noodles in a rich, slow simmered beef broth.
(Egg Noodles) Slowly cooked chicken thighs with an aromatic blend of Asian herbs. Served with egg noodles, bean sprouts, cilantro and fried garlic.
Egg Noodles or Steamed Rice
Soy Broth with Mixed Vegetables.
Sliced vegetable spring rolls, fried tofu, fresh green mix and vermicelli noodles. Served with a sweet hoisin sauce.
A bed of linguine noodles topped with a creamy tobiko sauce (kani kama, enoki mushrooms, scallions and tobiko) served with salmon sashimi, boiled shrimp, edamame, seaweed salad, tomato, shredded carrot and oshinko
A clay pot with udon, crab claw, chicken, fish cakes, boiled egg, wakame, mushrooms, bok choy, baby corn, red peppers and tofu in a soy broth. Served with shrimp tempura
Shrimp wonton, egg noodles, roasted pork, shrimp, crab claw, shitake, enoki mushrooms
Traditional Thai “hot and sour” soup flavored with lemongrass, galangal, lime leaf, mushrooms, tomatoes, chili, cilantro, basil and fried garlic.
Thai coconut soup flavored with galangal, lemongrass, lime leaf, 3 kinds of mushrooms, scallions, cilantro and fried shallots.
Korean “hot and sour” soup with kim chee, tofu, shitake mushrooms and scallions.
Clear chicken broth with egg, tofu, bok-choy, carrots, mushrooms, broccoli, scallions and cilantro.
Chef’s choice of fresh cut raw fish pieces
Chef’s choice of assorted fresh fish sliced and served on seasoned sushi rice
Real Crab salad, cream cheese and cucumber rolled and fried in tempura. Drizzled with teriyaki sauce and spicy mayo.
Thinly sliced fresh whitefish drizzled with a light ginger soy dressing.
Chef's choice of 3 pieces of sushi and 3 pieces of sashimi.
Fresh salmon sashimi. Dressed with spicy oshinko and teriyaki sauce and lightly torched
Six layers of duck, mango salads, rice, cucumber, tempura crumbs topped with tobiko drizzled with spicy mayo.
Fresh fish collar drizzled with teriyaki sauce and topped with tempura crumbs and scallion. Served with mixed green salad.
Smoked Salmon and avocado wrapped in squid and fried in tempura. Drizzled with teriyaki sauce.
Chef's choice of vegan sushi.
Seaweed salad, tofu skin and avocado rolled up in thinly shaved cucumber. Served in served in a delicate vinegar sauce.
7 pieces of chef's choice sushi with spicy tuna maki and green salad.
4 pieces of sushi, 3 pieces of sashimi and a spicy salmon maki.
California maki, shrimp tempura maki and spicy salmon maki.
Your choice of chicken or pork katsu, served on ciabatta bread with crab salad and lettuce. Served with garden salad and shredded fries on the side.
Black Dragon Maki served with udo soup (bowl of noodles and bok-choy in soy broth).
Chef's choice of assorted sashimi on a bed of seasoned sushi rice.
Buckwheat noodles mixed with tobiko, carrots, cucumber, kani kama, and edamame. Served with a side salad with sesame ginger dressing and your choice of spicy tuna maki or chicken teriyaki.
Tuna or Salmon sashimi on a bed of sushi rice. Served with seaweed salad, edamame, shredded carrot, tamago, cucumber, oshinko and tomato.
Chef's choice of 13 pieces of sashimi with a sushi bar appetizer and green salad.
5 pieces of sushi, 5 pieces of sashimi, California maki, and 2 chef's choice appetizers.
9 pieces of sashimi, 7 pieces of sushi, California maki, tuna maki, salad roll and 2 chef's choice sushi appetizers.
8 pieces of chef's choice sushi, spicy salmon maki, California maki, green salad and a chef's choice appetizer.
3 fusion maki: Black Dragon, White Dragon and Pink Dragon. Served with green salad and a chef's choice sushi bar appetizer.
Inari cucumber maki, sweet potato maki and avocado cucumber maki.
Asparagus, sweet potato tempura, seaweed, edamame, carrot, oshinko, kampyo, spinach, avocado, silken tofu, cucumber, tomato, yamagobo and tofu mushroom sauce. Served over seasoned sushi rice.
Spicy scallops, salmon, mango and lobster mixed with spicy mayo, tobiko and tempura crumbs and rolled. Topped with tuna, white tuna, avocado and ebi teriyaki sauce.
Salmon, tuna, hamachi, cucumber, avocado, carrots and asparagus rolled inside. Topped with 3 kinds of tobiko and avocado.
Flash fried maki with spicy salmon, cucumber and onion. Topped with tuna, salmon, white fish and avocado. Slightly torched with spicy miso and teriyaki sauce.
Tempura fried maki with shrimp tempura and spicy mayo rolled inside. Topped with spicy scallops, avocado and fresh mango salad. Slightly torched with teriyaki sauce.
Spicy tuna maki topped with crab salad and scallops, slightly torched.
Soft shell crab tempura, spicy mayo, mango and kani kama rolled inside. Topped with unagi, mango and avocado. Slightly torched with spicy teriyaki sauce.
Lobster meat and cucumber rolled inside. Topped with crab salad, avocado and torched with teriyaki sauce.
Coconut shrimp, mango and spicy mayo rolled inside. Topped with salmon and mango. Torched with spicy mayo and teriyaki sauce.
Fried oyster, spicy mayo and tobiko scallion rolled inside. Topped with salmon and mango. Torched with spicy mayo and teriyaki sauce.
Spicy tuna maki topped with crab salad, white tuna and mango. Torched with spicy teriyaki sauce.
Shrimp tempura, avocado and scallion rolled inside. Topped with steak bistro in teriyaki sauce.
Shrimp tempura, spicy mayo, tobiko and cucumber rolled inside. Topped with unagi and white fish torched with spicy teriyaki sauce.
Shrimp tempura, cucumber and Thai creamy dressing rolled inside and topped with tuna, siracha, cucumber and avocado.
Spicy tuna maki, topped with unagi, avocado and teriyaki sauce.
Salmon soaked in spicy oil with mango, onion and tempura crumb rolled inside. Topped with mango, tuna and avocado. Torched with spicy teriyaki sauce and wasabi tobiko on the top.
Flash fried spicy scallop maki. Topped with unagi, salmon and avocado. Torched with spicy teriyaki.
Kani kama, avocado, cucumber rolled, topped with tobiko.
Salmon skin, cucumber, scallion and teriyaki sauce.
Cooked salmon, cucumber, and tempura crumbs.
Salmon, spicy mayo, cucumber and tempura crumbs.
Ground tuna, spicy mayo, cucumber and tempura crumbs.
White tuna, spicy mayo, cucumber and tempura crumbs.
Albacore, spicy mayo, cucumber and tempura crumbs.
Smoked salmon, scallion, avocado and cream cheese.
Smoked salmon, cucumber and cream cheese.
Kani kama, tamago, spinach, oshinko, kanpyo, cucumber, yamagobo and avocado.
Tempura shrimp, spicy mayo, tobiko and cucumber.
Fresh scallop, tobiko and tempura crumbs.
Hamachi, spicy mayo, cucumber and tempura crumbs.
Uni scallion maki.
Tempura soft shell crab, spicy mayo, tobiko, avocado and cucumber.
Tempura fried asparagus, fried tofu and shitaki mushroom sauce with cucumber rolled inside. Topped with silken tofu and sriracha sauce.
Vermicelli noodles, cucumber, mixed greens, mint and cilantro rolled in a soy wrap. Topped with spicy salad and Korean spicy sauce.
Spring greens, kanpyo, carrots, oshinko and cucumber rolled inside. Topped with tomatoes, mango and avocado.
Green leaf lettuce, cucumber, tempura asparagus, kampyo, spinach salad and avocado wrapped in soy paper.
Vegetable spring roll including fried tofu inside. Topped with seaweed salad and oshinko then torched with teriyaki sauce.
Cucumber, spring greens, oshinko, kanpyo and asparagus rolled inside. Topped with basil bistro and silken tofu.
Cucumber, avocado, tofu skin and spring greens rolled inside. Torched with spicy oshinko sauce and teriyaki sauce.
Sweet corn, seaweed salad, sweet potato, cucumber and spring greens rolled inside. Topped with tofu skin and avocado.
Asparagus, cucumber, carrot, peanut sauce and fried tofu rolled inside. Topped with tofu skin and avocado.
Tempura fried sweet potato and cucumber rolled inside. Topped with mashed sweet potato, fruit and mixed greens in a creamy ponzu sauce.
Fried tempeh and crispy tofu mixed with sweet chili sauce rolled inside. Topped with cucumber and avocado.
Shitake mushroom, tempura asparagus, cucumber and carrot rolled inside. Topped with inari and avocado.
Fermented soybean and scallion.
Pickled plum paste, shiso leaf, cucumber and carrot.
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