Jumbo Shrimp in Special Crab Sauce with Rice in Sizzling Stone Pot $9.95 |
Large Shrimp Head from the Stone Pot |
Kumquat Lime Nectar $3.50 |
YOUnique Cafe 緣味
220 W Garvey Ave
Monterey Park, CA 91754
(626) 288-8383
Jumbo Shrimp in Special Crab Sauce with Rice in Sizzling Stone Pot $9.95 |
Large Shrimp Head from the Stone Pot |
Kumquat Lime Nectar $3.50 |
Hand Carved Plate: Beef Brisket $16-$20 |
1.5 Pounds Steamed American Lobster $42 sautéed swiss chard, weiser farms mixed heirloom potatoes and drawn butter |
Oyster Sampler $19.50 |
Sautéed Hawaiian Blue King Prawns $20 brandy, garlic, shallots, italian herbs & shrimp butter with toasted ciabatta |
Tomato Soup $12 |
Manila Clam Chowder $10 applewood smoked bacon & weiser farms mixed heirloom potatoes |
Apron for Eating Lobsters |
Ready for the Lobster |
Santa Monica Pier View from Restaurant |
Shellfish Pasta $29 |
Seared New Bedford Day Boat Scallops $32 lobster hash & shrimp bisque sauce |
Ready to Eat Lobster |
Santa Monica Pier View from Restaurant |
Santa Monica Pier View from Restaurant |
Hotate Butter $4.95 pan sautéed fresh scallops with butter |
Steak $9.95 U.S.D.A. choice #1 rib eye charbroiled Served sizzling hot on iron plate |
Asparagus Gomaae $3.95 chilled steamed asparagus mixed with sweet sesame sauce |
Shiitake Kushiyaki $2.00 shiitake mushroom lightly salted |
Nasumiso Kushiyaki $2.00 japanese eggplant with miso sauce |
Mune Ume Shiso Kushiyaki $2.00 chicken breast meat topped with plum sauce and shiso leaf |
Agedashi Tofu $3.95 |
Chicken Skin Kushiyaki chicken skin charbroiled |
Pea Soup in Sourdough Bowl $9.50 |
Avocado and Shrimp Salad $10.95 |
Exterior of Restaurant |
Chicken Strips $6.50, Root Beer Float $3.75 |
Snoopy on the Receipt |
Counter |
Interior |
White Wine |
Ceviche |
Sushi |
Mushroom Quiche |
Beer |
Rose Wine and Red Wine |
Dinner First Course: Corn, Coconut and Fennel Chowder with spicy sausage and cilantro |
Dinner Second Course: Romaine and Butter Lettuce, Grapes, Almonds and Green Onion citrus dressing |
Dinner Third Course: Miso-Glazed Black Cod lobster broth and chili threads |
Dinner Forth Course: Juniper-Crusted Short Ribs, Blend of Wild and Basmati Rice, Local Harvest Vegetable Sauté toasted pine-nuts and a cabernet maple syrup reduction |
By the End of the Day: Having so Much Fun |
Dinner Mini Dessert Bar: Gelato Station: Honey Lavender Gelato |