from the kitchen

from the sushi bar

Corporate Chef Fernando Navas Corporate Sushi Chef Koji Kagawa
bento specials
Wagyu Sl i ders shredded lettuce, tomato, sesame brioche, aji panca ketchup 15.00

Churrasco Sandwi ch charred beef tenderloin, sunny side up organic egg, 13.00
black truffle, ciabatta

Organic Gri l l ed Chicken Sandwi ch yuzu mayonnaise , avocado, 12.00
grilled red onion, semolina hero

Samba Cobb Sal ad miso chicken, organic egg, apple smoked bacon, avocado, 13.00
wasabi ranch dressing

Gaucho Sal ad marinated hanger steak, grilled romaine, cabrales cheese, 14.00
sourdough crouton

sandwiches served with roasted shishito peppers and fries






Sal mon Teri yaki 14.00 Shri mp Tempura 16.00
Chi cken Teri yaki 15.00 Veget abl e Tempura 13.00
Ri beye Aj i Panca 16.00 Ant i cucho Assort ment 16.00

served with miso soup, field green salad, tuna roll and white rice
add one piece tuna and one piece salmon sushi for additional 3.00
Samba Sushi 6 pieces of sushi and one Neo Tokyo roll 22.00

Samba Sushi and Sashi mi 3 pieces of sushi, 3 pieces of sashimi, 26.00
one Green Envy roll

Samba Sevi che Sashi mi choice of yellowtail or tuna seviche, 28.00
with Green Envy roll, tuna, salmon, eel sushi and fresh fruit.

served with miso soup and field green salad