Tender littleneck clams steamed in a light ginger lemongrass broth, with bell peppers, spring onions and leeks, served with Kaffir lime butter

Tender marinated calamari, lightly floured and flash fried, served with sesame soy sauce and chipotle aioli dipping sauce

Six pan-fried gyozas filled with chicken breast, finely diced Asian chives, Napa cabbage and onions; served with spiced soy vinaigrette

Ahi tuna finely diced and marinated with cilantro, lime and soy, served in a crispy filo cup with tobikko caviar and wasabi aioli

Grilled lamb chops brushed with sweet soy and lavender honey, finished with reduced white balsamic glaze and miso Sriracha Sasziki sauce on the side

Tempura-battered soft shell crab, flash fried, served over mixed greens and a Sriracha aioli and ponzu sauce

Sweet grape tomatoes, sliced red onion, cilantro, mint, finely diced chives and cucumber dressed with traditional Thai basil and soy vinaigrette over mixed baby greens

A cup of soup and a vegetarian salad.

Caramelized Vidalia and red onions stewed with sherry cream consomme served with croutons & melted swiss cheese cup.

Krab, cucumber, avocado, chili garlic sauce

Cucumber, avocado

Tempura fried california roll topped with eel sauce.

Soft shell crab, cucumber, spring greens, spicy mayo.

Smoked salmon, avocado

Tempura-fried krab, cream cheese, jalapenos, topped with sriracha sauce.

California roll topped with spicy cooked seafood mix

Tuna, cucumber, avocado, chili garlic sauce

Salmon, avocado

Yellowtail, scallions, chili garlic sauce.

California Roll topped with 6 pieces of Chef’s Choice of sashimi

Tempura shrimp, seasoned mayo, topped with eel, pepper-seared tuna and eel sauce

Asparagus, cucumber, avocado

Sesame seaweed salad

Tempura shrimp, krab, cream cheese, asparagus and avocado

Nigiri/Sashimi

Nigiri/Sashimi

Nigiri/Sashimi

Nigiri/Sashimi

Grilled chicken with green and red peppers, bamboo strips and green onion served over steamed jasmine rice.

All natural chicken breast sauteed with shiitake mushrooms and Vidalia onions, deglazed with white wine and chicken broth served with just a touch of cream

Your choice of chicken or portobello mushroom or both, blended in a roasted garlic parmesan cream, with sauteed seasonal vegetable. Served over fresh fettuccini.

Grilled cajun-spiced skewers in a white wine cream glace.

Honey spiced Atlantic salmon oven roasted on cedar plank, served with Passport Tso sauce

Pan seared U-10 diver scallops served with ginger Mandarin orange & Uni Buerre Blanc cream glace.

Jumbo shrimp, diver scallops, PEI mussels, littleneck clams, fish of the day and soft shell crab, simmered in tomato and lobster broth and garnished with clive oil.

Chargrilled ten-ounce ribeye steak finished with Passport signature demi glace.

Pan seared oven-roasted New Zealand rack of lamb, rubbed with rosemary and garlic, served with sesame glace.

Six pan fried gyozas filled with chicken breast, finely diced Asian chives, Napa cabbage and onions; served with spiced soy vinaigrette

(Vegetarian) Two lightly crispy spring rolls filled with finely diced Vercimille noodles, bamboo shoots, carrots and Thai basil; garnished with spicy tangerine sauce and Chives.

Traditional sweet and spicy curry is made with coconut milk.
Vegetarian version includes mild bell peppers, mushrooms,
bamboo and green onions

Jumbo shrimp grilled in a sweet soy and honey BBQ, garnished
with mango salsa and mango coulis served with fresh seasonal
vegetables and rice.

(Vegetarian) Roma tomatoes, Vidalia onions, extra virgin olive oil and fresh basil served over fresh garlic and herb linguini. Fresh and simply delicious

Your choice of chicken or Portobello mushroom or both, blended in a roasted garlic Parmesan cream, with sautéed seasonal vegetable. Served over fresh fettuccini

Grilled jumbo shrimp tossed with white wine garlic cream sauce served over fresh fettuccini with shredded parmesan cheese.

Sweet grape tomatoes, sliced red onion, cilantro, mint, finely diced chives and cucumber dressed with traditional Thai basil and soy vinaigrette over mixed baby greens

A cup of soup and a vegetarian salad

Caramelized green, Vidalia and red onions stewed with sherry cream consomme served with croutons & melted swiss cheese.

All wraps are served in a grilled warm tortilla wrap with shredded romaine lettuce and diced tomatoes.

Maryland blue crab and atlantic salmon patty topped with sliced avocados, fresh garden salsa, lemon dill aioli, red onions, tomatoes and romaine lettuce. Served on a toasted brioche roll.

Dusted in our house-blackened seasoning.

Tuna Katsu, 2 pc. Crab Cheese, Edamame and Seaweed Salad

Grilled Ribeye Steak Teriyaki, 4 pc. Chicken Gyoza, Edamame and Seaweed Salad

Clams, Mussels and Shrimp

Steamed with house special sauce.

Steamed with house special sauce.

A traditional vanilla custard caramelized with sugar and topped with berries.

Made with michigan cherries, fresh blueberries and drizzled with a vanilla rum sauce.

New York style cheesecake paired with a mixture of wasabi
and chocolate sauce and packed with a little heat.