Get a Taste of Megu Sushi.

Megu Sushi is a featured restaurant in SJ Hot Chef's South Jersey Restaurant Week. The four course dinner will be prepared by Chef Steve Lin, and we've provided the menus below. We hope to see you there!

March 9th - 14th, 2008
Four Courses. 35 Dollars.
A Fantastic Dining Experience.

Megu Sushi Restaurant Week Menu #1 (Sushi)
(Menu item may change due to availability)

First course(choose one)

Seafood Wanton Soup- Seafood wanton, Asari Clam and spinach with clear broth. Age Miso- Creamy miso broth with rosemary/ chives and thyme.
Seafood Salad- Mix Seafood with mix green, cucumber serve ponzu sauce. Pepper Tuna Salad- Seared very thin sliced pepper tuna with mix green serve yuzu sauce.

Second course(choose one)

Old Bay White Tuna- Seared very thin sliced white tuna with old bay serve garlic sauce.
Salmon Toro- Pan Seared belly salmon with yuzu miso sauce.
Baby Rack Lamb-Pan Roasted rack lamb serves with hoi sin sauce.
Duck Spring Roll-Crispy pancake wrapped with duck meats, cucumber, and scallion with hoi sin sauce.

Third  course(choose one)

Black Bean Chilean Sea Bass-Steam Sea Bass with ginger and scallion hot touch olive oil, Presented sautéed broccoli rabe.
Duck Breast-Pan roasted duck breast and sautéed spinach serve hoi sin sauce, Presented duck spring roll.
Chef Steven Sushi & Sashimi Platter- Daily special sushi and sashimi, With spicy toro roll.

Fourth Course

Hazelnut Gelato topping with whipped light cream, chocolate sauce and banana on top.

Megu Sushi Restaurant Week Menu #2 (Hibachi)
(Menu item may change due to availability)

First course(choose one)

Clear Soup- clear broth with mushroom and scallion.
Garden Salad- Mix baby green w. ginger dressing

Second course(choose one)

Old bay white tuna- seared very thin sliced with old bay white tuna serve garlic sauce.
Salmon toro- pan seared belly salmon with yuzu miso sauce.
Baby rack lamb- pan roasted rack lamb serve with hoi sin sauce.
Duck spring roll- crispy pancake wrapped with duck meats, cucumber and scallion serve with hoi sin sauce.

Third  course(choose two)

Hibachi- Fillet mignon, chicken, shrimp, scallop OR
Hibachi- Lobster, steak, chicken, shrimp, scallop

Fourth Course

Hazelnut Gelato topping with whipped light cream, chocolate sauce and green tea cake.