Willie’s Sushi Bar and Bistro

Cultivated seaweed salad with sesame seeds.

Steam sprinkled with salt.

Spicy. Diced tuna, orange, avocado, tomato, mixed with kimchee base.

Marinated raw selected seafood in the chef special sauce, mixed with onions and cilantro.

Seared tuna, carrots, scallions, crispy shallots, served with ponzu sauce.

A thinly sliced cucumber rolled with krabstick, avocado and masago dipped in rice vinegar sauce.

Sautéed fresh spinach, artichoke hearts, cream cheese, and mozzarella cheese, baked in a casserole dish, served with tortilla chips.

Caramelized onions, cherry tomatoes, fresh mozzarella, and sautéed spinach baked and served over organic mixed greens.

Napoleon tower of fried green tomatoes and fried goat cheese, topped with sweet Thai chili sauce.

Lightly dusted with flour, flash fried and topped with lemon juice, sliced pepperoncini, oregano and virgin olive oil.

Large shrimp dipped in egg wash, pan sautéed with butter, white wine, tequila, hot sauce, garlic and cilantro.

Shrimp stuffed with goat cheese, wrapped with prosciutto, baked, and served with raspberry habanero sauce.

Bahamian conch in a clam broth with carrots, celery, onions, potatoes, cilantro, and sherry wine.

Organic mixed greens, tomatoes, cucumbers, red onions, and carrots with our house vinaigrette on the side.

Tomatoes, cucumbers, red onions, green peppers, kalamata olives and feta cheese with Greek vinaigrette on the side.

Organic mixed greens, goat cheese crumbles, walnuts, dried cranberries, and dried apricots with a sherry wine vinaigrette on the side.

Baby spinach, red onions, sliced mushrooms, and candy bacon bits with a balsamic vinaigrette on the side.

Large shrimp sautéed in olive oil with garlic, fresh tomatoes, chili flakes, lemon juice and butter, tossed with angel hair pasta.

Shrimp and chicken sautéed in olive oil with garlic, basil, bacon, diced tomatoes, and cream, tossed with penne pasta.

Sautéed pancetta with goat cheese, tomato sauce, and vodka, tossed with penne pasta.

An array of steamed, grilled and baked vegetables.

Shrimp tempura, cream cheese, crab salad, finished in the oven, topped with bake salmon, spicy aioli, eel sauce and crunch.

Spicy. Kanikama, grill jalapeño, cream cheese, avocado, topped with dynamite shrimp.

Spicy. Ponzu lobster, crab salad, avocado, red tobiko, served with eel sauce, spicy creamy sauce and masago arare.

Spicy. Shrimp tempura, cream cheese, crab salad, topped with tuna, avocado, eel sauce, and kimchee base.

California roll topped with baked seafood.

Spicy. Fish tempura, crab salad, topped with spicy tuna, avocado unagi sauce, tempura flakes, spicy aioli.

Spicy. Dynamite conch, avocado, crab salad, masago, spicy aioli and tempura flakes.

Yellowfin tuna, escolar, salmon, krabstick, avocado, and masago.

Crab mixed, avocado, cucumbers, and sesame seeds.

Spicy. Chopped yellowfin tuna tossed in the chili garlic sauce.

California roll wrapped in yellowfin tuna, salmon, white fish, and avocado.

Shrimp tempura, scallions, avocado, crab, masago, and eel sauce.

Salmon, cream cheese and scallions.

Cooked eel, cucumber, sesame seeds, and eel sauce.

Fried soft shell crab, avocado, scallion, asparagus, masago, served with eel sauce.

Crispy salmon skin, cucumber, sesame seeds, served with eel sauce.

15 pcs chef’s choice selection.

10 pcs chef’s choice selection.

Spicy. Served over wasabi yuzo dressing.

Spicy. Served with kimchee vinaigrette.

Thin sliced tuna, salmon, and white fish, served with ceviche sauce.

Spicy. Thin sliced octopus with kimchee vinaigrette.

Dusted with flour dipped in egg wash, sautéed with butter, white wine, sherry wine, and lemon juice.

Cajun seasonings.

Cooked over direct heat.

Dusted with flour, dipped in egg wash encrusted with panko, seared in a pan, then finished in the oven, and topped with fresh diced tomatoes, scallions, and Parmesan cheese, drizzled with key lime butter sauce.

Dipped in egg wash, pan sautéed with butter, white wine, tequila, hot sauce, garlic and cilantro.

Large shrimp sautéed with andouille sausage and Cajun species, baked in a casserole dish.

Colossal scallops encrusted with fresh herbs, seared in a pan and served with raspberry habanero sauce.

Breast of chicken dusted with flour, dipped in egg wash, and crusted with panko, seared in a pan, then finished in the oven, topped with diced fresh tomatoes, scallions, and Parmesan cheese, drizzled with key lime butter sauce.

Lightly pan seared chicken breast topped with sautéed spinach in a creamy cheese sauce, then finished in the oven.

Choice churrasco steak grilled to your liking, served with caramelized onions and chimichurri sauce.

10 oz. black Angus NY strip steak grilled to your liking, served with sautéed mushrooms in a red wine demi-glace.

Served warm with dark rum caramel and vanilla ice cream.