Fusion Lobster Spring Roll
A little twist on the original, two rolls filled with lobster meat, kanikama, asparagus and cream cheese, wrapped in a crispy flour skin, served with spicy dipping sauce
POT STICKER
Shrimp and pork with a sweet shoyu dipping sauce
FUSION LETTUCE WRAPS
Wok fried shiitake mushrooms and pine nuts in a dark soy glaze, served with Bib lettuce, julienne bell peppers, scallions, sprouts and carrots
VEGETARIAN ARTICHOKE CREPE
Served in a lemon wine sauce with bits of sauteed garlic and roasted red peppers
SHRIMP AND AVOCADO ROLLS
Five rolls with Asian plum dipping sauce
WOK FRIED CALAMARI
Tossed with General Tso's style glaze and banana peppers
BLACKEN TENDER BEEF BRUSCHETTA
Tender beef blackened and served over garlic multi-grain Crostini topped with a Gorgonzola fondue
SESAME CRUSTED TUNA HIBACHI
Seared rare, Indonesian soy reduction, Asian vegetables, chilled soba noodle salad
CRUNCHY ORANGE CHICKEN
Sauteed in a tangy orange sauce
BLACKEN SCALLOPS
Over chili risotto with a mango coulis
BBQ PORK SHANKS
"Fall off the bone" BBQ braised pork shanks with traditional slaw
COCUNUT SHRIMP
Lightly fried, coconut crusted shrimp served with sweet coconut dipping sauce with mint oil and mango drizzle
LOBSTER WRAP
Huge pieces of lobster claw tossed with charred corn, black bean, jack cheese, apple wood smoked bacon and cilantro. Rolled in a sun dried tomato tortilla and fried, paired with a spicy chipotle aioli and homemade guacamole
SPANISH ROASTED SHRIMP
Lots of garlic, leeks, fresh thyme & olive oil on a grilled flatbread
COUS COUS BELLA BELLA
Portabella caps tossed with extra virgin oilve oil and aged balsamic vinaigrette then grilled, filled with sauteed cous cous, artichoke hearts, caramelized onions, chopped tomato and fresh basil
[the tapas are prepared entree style accompanied by matched side dishes and are suitable for sharing]
CHICKEN SALTIMBOCCA
A chicken cutlet pounded tin then stuffed with mozzarella cheese, fresh basil and vine ripened tomato, then jacketed with sliced prosciutto. Served with a roasted red demi
PAN SEARED DUCK BREAST
Eight ounce boneless duck breast seared with black pepper and drizzled with grape ginger sauce, served with baby bok choy and jasmine rice
SEA HORSE SALMON
Sushi grade Salmon seared and crusted with a horseradish honey-mustard topping with shallot infused smashed potatoes
ASPARAGUS RISOTTO WITH SCALLOPS
Asparagus and scallops make one of the finest pairings of land and sea. The scallops seem sweeter teamed with the grassy, earthy flavor of asparagus, as in this risotto
FUSION SEAFOOD BASKET
Wok stirred lobster, shrimp, scallops and calamari in a light sesame glaze with asparagus. Served in a lightly fried potato basket
MIA LOTUS LAMB RACK
A petite Australian lamb rack grilled then rubbed with kalamata olive tapenade and dusted wtih seasoned Panko bread crubs. Served with a Mediterranean gratin and fried lotus root
CAST IRON FILET
An eight ounce pan seared of tenderloin enhanced by burgundy mushroom demo glace. Served a top red-bliss smashed potato and grilled asparagus stalks
PEANUT CRUSTED TWIN TUNA STEAKS
Red curry and soy drizzles with wasabi mashed potatoes
VEGETARIAN RISOTTO
Red peppers, asparagus, spinach and tomatoes in a Parmigiano cup, drizzled with truffle oil, Also available with chicken or shrimp
SASON SIRLOIN
A ten ounce bistro sirloin lacked with crispy potato strings, flavored with a light Latin Sason sauce consisting of garlic, cilantro & olive oil. Over artichoke sauteed with asparagus and fried potato.
CRAZY BOWTIES
Chicken, andouille sausage, roasted red peppers in a spicy Alfredo sauce with bowtie pasta
"FUSION FAVORITE"
Pasta purses filled with prosciutto and cheese tossed with roasted red peppers and spinach in a Gorganzoia cream sauce
SIMPLY PASTA
A simple garlic infused butter sauce tossed with grilled chicken, fresh spinach, mezzi rigatoni pasta, and parmagiano-reggiano cheese, then topped with fresh cracked black pepper
CITRUS SHRIMP SCAMPI
Classic Scampi infused with citrus zests, garlic, sun-dried tomato, capers, and artichoke hearts, tossed with angel hair pasta
FUSION'S TEN INGREDIENT LO MEIN
Classic Chinese lo mein with tender beef, shrimp and veggies over noodles
SHRIMP PAD THAI
Rice noodle, shrimp, Asian veggies and peanute
SHANGHAI CHICKEN BBQ STONE PIE
Grilled chicken, caramelized onions and hoisin BBQ toped with sesame seeds and scallions
MEDITERRANEAN VEGGIE STONE PIE
Brushed with sun-dried tomoato pesto, fresh mushrooms, spinach, kalamata olives, mozzarella & feta cheeses and roasted garlic
PIZZA BIANCO STONE PIE
Crispy apple wood smoked bacon, Boursin and mozzarella cheeses, leeks and tomatoes
PESTO STONE PIE
Pesto sauce, cherry tomato, leeks, fresh mozzarella cheese, prosciutto, kissed with balsamic reduction
MESCLUN FIELD GREENS
With a julienne of vegetables tossed in a Maple Balsamic vinaigrette with shaved Asiago cheese
FUSION CAESAR SALAD
Fresh romaine hearts tossed with our own Caesar dressing, shaved parmigiana Reggiano and Tandoori spiced croutons
THAI BEEF TOSSED SALAD
Tender grilled beef tossed with sliced cucumbers, red onions, red & yellow peppers, sesame seeds and cilantro in a mild Thai sesame dressing
ROQUEFORT AND PEAR SALAD
Baby spinach, maple apple cider vinaigrette, candied walnuts
MEDITERRANEAN CHOPPED SALAD
Chiffonade of romaine tossed with kalamata olives, feta cheese, red onions and cucumbers in a Mediterranean dressing
SHRIMP COCKTAIL
With horseradish cocktail sauce
EDAMAME
Soybeans lightly tossed with Kosher salt
SEAWEED SALAD
With sesame seeds
AVOCADO & CUCUMBER ROLL
VEGETABLE MAKI
Avocado, cucumber, Japanese pickles
CALIFORNIA ROLL
Crab meat, avocado, cucumber and tobiko
SNOW CRAB CALIFORNIA ROLL
Snow crab meat, avocado, cucumber & tobiko
SPICY TUNA ROLL
CLASSIC ROLL
Tuna & avacado
ALASKAN ROLL
Salmon, avocado & cucumber
EEL AVOCADO OR EEL CUCUMBER ROLL
PASSION ROLL
Yellow, avocado & cucumber
CALAMARI ROLL
Our famous wok fried calamari in a maki
EAST LONGMEADOW ROLL
Shrimp tempura, kani & tobiko
DYNAMITE ROLL
Shrimp tempura, avocado & tobiko
SPECIAL SCALLOP ROLL
Spicy scallop with kanikama and tobiko
SPIDER ROLL
Fried soft cell crab, avocado & tobiko
SPICY 2 IN 1
Spicy tuna & salmon with asparagus & cucumber
DOUBLE SALMON ROLL
Fresh salmon, avocado, topped with smoked salmon & lemon slice
RAINBOW ROLL
Tuna, yellowtail, salmon & avocado over California
GODZILLA ROLL
Shrimp tempura & cucumber topped with lots of avocado and sesame seeds
MAX ROLL
Snow crab meat, eel, avocado, cucumber & tobiko
FIRE STONE
Shrimp tempura, spicy tuna, spicy snow crab, wasabi tobiko, and sesame seeds
TROUBLE MAKER
Shrimp tempura, spicy king crab, snow crab, asparagus, red tobiko, sesame seeds
AMERICAN DREAM
King crab, white tuna, red tuna, salmon, and asparagus, topped with black caviar and sesame seeds
MAKI COMBO PLATTER
3 of Chef's choice special rolls
MAGURO (TUNA)
SAKE (SALMON)
HAMACHI (YELLOWTAIL)Pas
TAI (RED SNAPPER)
UNAGI (BROILED EEL)
SABA (MACKEREL)
HOTATE (SCALLOP)
SPECIAL SCALLOP
IKA (SQUID)
IKURA (SALMON ROE)
TOBIKO (FLYING FISH ROE)
TAKO (OCTOPUS)
EBI (SHRIMP)
KANI (IMITATION CRAB MEAT)
SNOW CRAB
SMOKED SALMON
SORBET TRIO Mango, passion fruit and lime
DULCE DE LECHE SUNDAE Mexican caramel gelato, candied walnuts and crumbled biscotti
CHOCOLATE HAZELNUT MOUSSE PYRAMID
Garnished with creme anglaise & strawberries
CHEF'S CHOICE OF CHEEECAKE
With appropriate matching sauces
VANILLA BEAN CREME BRULEE
Served with mixed berries and biscotti
THE INDULGENCE CHOCOLATE CHIP COOKIE
Deep dish and warm from the oven, topped with vanilla bean gelato, chocolate and caramel sauces. Please allow 12-15 minutes cooking time!
MILE HIGH CHOCOLATE CAKE
A giant layer cake filled with rich chocolate ganache and served with ice cold milk
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