Porcupine Creek Dining

Harnessing our wholesome food philosophy, the wellness-focused menus intertwine nutritional balance with personal
enjoyment for a one-of-a-kind dining experience. Exclusively open to resort guests, guests can enjoy Sensei by Nobu for breakfast, lunch and dinner al fresco amid lush gardens or in the elegant interior of the dining room and Sushi Bar. Additional guest dining includes an all-day poolside menu and in-room dining from the comfort of your own accommodations.

𝝥 – A selection from our Sensei Nourish menu.

Sensei by Nobu

Sensei by Nobu, a collaboration between world-renowned Japanese chef Nobu Matsuhisa and Sensei co-founder Dr. David Agus, harnesses an evidence-led approach to nutrition. Crafted with fresh ingredients that stay true to how nature delivers them, each meal is designed to ignite the senses and provide optimal benefits. The ever-changing dining menu includes selections that incorporate Sensei’s nutritional (Nourish) philosophy as well as traditional classic dishes by Nobu.

Breakfast: 7 a.m. – 11 a.m.
Lunch: 11 a.m. – 3 p.m.
Dinner: 5 p.m. – 9 p.m.

Breakfast

Lunch

SHUKO “SNACKS”

Edamame 𝝥
Boiled edamame finished with Maldon sea salt

Grilled Shishito Peppers 𝝥
Grilled shishito peppers finished with Maldon sea salt

Roasted Baby Corn
Roasted baby corn with Peruvian chili crème fraiche, dry miso, and rocoto powder

Crispy Brussels Sprouts
Crispy Brussels sprouts with spicy garlic ponzu, scallions, sesame seeds, and garlic chips

Broccolini with Roasted Ginger 𝝥
Charred broccolini over roasted ginger pine nut dressing, garnished with shichimi

Cauliflower Jalapeño 𝝥
Roasted multi-color cauliflower, diced red onion and jalapeño dressing with micro cilantro

Crudités with Hummus 𝝥
Assorted fresh vegetables served with house-made hummus

NOBU COLD

Tomato Matsuhisa 𝝥
Sliced heirloom tomato with Matsuhisa dressing, hand-shaved Katsuo bonito flakes, and micro greens

Spinach Dry Miso Salad
Spinach tossed with parmesan cheese, crispy leeks, dry miso, and white truffle oil

Crispy Shiitake Mushroom Salad
Field greens tossed with sesame goma dressing, topped with crispy shiitake mushrooms, garnished with sesame seeds

Arugula Tofu Salad 𝝥
Arugula tossed in a toasted pine nut dressing, tofu crumbles, and crispy preserved Meyer lemon

Nobu Ceviche 𝝥
Chef’s selection of seafood with red onion, tomatoes, cucumbers, in Nobu ceviche sauce

NOBU HOT

Eggplant Spicy Miso
Broiled Japanese eggplant served with spicy miso, finished with sesame seeds and hajikami

Rock Shrimp Tempura
Rock shrimp tempura tossed in choice of sauce (butter ponzu or creamy spicy), served over a bed of mixed greens with yuzu dressing

King Crab Tempura Amazu
King crab tempura served with red onion, cilantro, and serrano pepper, finished tableside with sweetened rice vinegar

Black Cod Miso
Broiled black cod, marinated in den miso and garnished with hajikami

Lobster Roll (Connecticut or New England)
Lobster roll on shokupan bread, with wasabi shiso aioli or house-made sriracha butter and lemon zest

Sea Bass Dry Miso
Pan seared sea bass in olive oil and yuzu juice, topped with dry miso, served with asparagus, micro greens, and crispy garlic chips

Salmon Paprika with Shiitake Mushrooms 𝝥
Roasted salmon seasoned with salt and paprika, topped with steamed shiitake mushrooms and yuzu soy

Salmon Burger
Alaskan salmon, pickled Heirloom tomatoes, sliced red onion, dill mustard aioli and avocado, served on a brioche bun

Nobu Club Sandwich
Open-faced shokupan bread sandwich, layered with miso-marinated Jidori chicken thighs, mustard aioli, cherry tomato, crispy bacon

Roasted Prime Beef Sandwich
Thin-sliced ribeye served on a Bollio roll with house giardiniera

Takumi Burgers with Sweet Potato Fries (two pieces per order)
Filet and ribeye sliders with crispy Maui onions, sautéed shiitake mushrooms, honey-truffle aioli, and spicy ketchup on a toasted bao bun

Grilled Umami Chicken 𝝥
Marinated Jidori chicken breast topped with a kohlrabi salsa, served with roasted umami cabbage

LUNCH BENTO BOX

Sensei Bento Box 𝝥
Umami sea bass, grilled seasonal vegetables, house-made pickles, house-made furikake, served with steamed rice and miso soup

𝝥 – A selection from our Sensei Nourish menu.

Dinner

NOBU COLD

Yellowtail Jalapeño 𝝥
Yellowtail sashimi topped with jalapeño and set in yuzu soy

Tiradito “Nobu Style” 𝝥
Whitefish sashimi topped with cilantro, rocoto, soy salt, and set in yuzu lemon juice

Tuna Ginger Tosazu
Lightly seared tuna sashimi set in ginger tosazu, topped with crispy red onions and kaiware sprouts

New Style Sashimi (Whitefish, Salmon or Tofu) 𝝥
Choice of sashimi or tofu with garlic, ginger, sesame seeds and chives, lightly seared with hot sesame and olive oil, finished with yuzu soy

Crispy Shiitake Mushroom Salad
Field greens tossed with sesame goma dressing, topped with crispy shiitake mushrooms, and garnished with sesame seeds

Sashimi Salad 𝝥
Seven pieces of seared tuna, mixed farmers’ market greens, paper-thin vegetables, daikon and Matsuhisa soy onion dressing

Spinach Dry Miso Salad
Spinach tossed with parmesan cheese, crispy leeks, dry miso, and white truffle oil

Tuna Cilantro Salad 𝝥
Seared tuna sashimi with an arugula mix and sesame tosazu vinaigrette, finished with cilantro and black sesame seeds

NOBU HOT

Black Cod Miso
Broiled black cod, marinated in den miso and garnished with hajikami

Rock Shrimp Tempura
Rock shrimp tempura tossed in choice of sauce (butter ponzu or creamy spicy), served over a bed of mixed greens with yuzu dressing

King Crab Tempura Amazu
King crab tempura served with red onion, cilantro and serrano pepper, finished tableside with sweetened rice vinegar

Sea Bass Dry Miso
Pan sauteéd sea bass in olive oil and yuzu juice, topped with white dry miso, served with asparagus, micro greens, and crispy garlic chips

Black Bass with Brussels Sprouts
Grilled sea bass with sautéed Brussels sprouts in tomatillo salsa

Ribeye Truffle Butter
Grilled prime beef ribeye with white truffle butter, topped with crispy Maui onion, sage, and thyme

Eggplant Spicy Miso
Broiled Japanese eggplant served with spicy den miso, finished with sesame seeds and hajikami

Jidori Free Range Chicken 𝝥
Grilled Jidori chicken with choice of sauce (anticucho or balsamic teriyaki), served with grilled vegetables

Mushroom Toban Yaki 𝝥
Assorted seasonal mushrooms with caramelized onions and asparagus, finished with yuzu soy

Prime Beef Toban Yaki 𝝥
Grilled prime beef filets with caramelized onions, asparagus, and seasonal mushrooms, finished with yuzu soy

Prime Tenderloin
Grilled beef tenderloin with choice of sauce (anticucho or balsamic teriyaki), served with grilled vegetables

𝝥 – A selection from our Sensei Nourish menu.

Dessert

Sushi Bar

In the evenings, a relaxed Sushi Bar invites you to nourish your palate with signature Nobu dishes.

Hours: 5 p.m. – 9 p.m.

Sushi

In-Room Dining

To place an order, please contact the Experience Desk.

Breakfast: 7 a.m. – 11 a.m.
Lunch: 11:30 a.m. – 3 p.m.
Dinner: 5 p.m. – 9 p.m.
After Hours: 9 p.m. – 7 a.m.

Breakfast

Lunch

NOBU COLD

Little Gem Caesar Salad
Little gem greens tossed in a Caesar dressing, topped with shaved Parmigiano Reggiano and toasted sourdough croutons. Pair with tofu, umami chicken or prawns.

Nourish Bowl 𝝥
Toasted quinoa and black rice tossed in a white balsamic dressing, topped with roasted sweet potato, avocado, pickled onions, pistachios and cherry tomato. Pair with tofu, umami chicken or prawns.

Spinach Dry Miso Salad
Spinach tossed with parmesan cheese, crispy leeks, dry miso and white truffle oil

Crudités with Hummus 𝝥
Assorted fresh vegetables served with house-made hummus

Tomato Matsuhisa 𝝥
Sliced heirloom tomato with Matsuhisa dressing, hand-shaved bonito flakes and micro greens

Tortilla Chips & Guacamole
House-made tortilla chips. Served with guacamole crafted from Hass avocados, finely chopped red onion, cilantro, garlic and a splash of yuzu and lime.

Seasonal Cheese & Charcuterie Board
Chef’s assortment of cheese and charcuterie. Served with grilled bread and seasonal fruit.

NOBU HOT

Broccolini with Roasted Ginger
Charred broccolini over roasted ginger pine nut dressing, garnished with shichimi

Eggplant Spicy Miso
Broiled Japanese eggplant served with spicy miso, finished with sesame seeds and hajikami

Black Cod Miso
Broiled black cod, marinated in den miso and garnished with hajikami

Lobster Roll (Connecticut or New England)
Lobster roll on shokupan bread, with wasabi shiso aioli or house-made sriracha butter and lemon zest

Sea Bass Dry Miso
Pan seared sea bass in olive oil and yuzu juice, topped with white dry miso, served with asparagus, micro greens, and crispy garlic chips

Seasonal Agnolotti
House-made pasta filled with truffled potato puree and cultured butter sauce, garnished with seasonal farmer’s market vegetables

The Burger
Filet, ribeye, and waygu patty with Gruyère cheese, Coachella Valley date and onion jam, Amazu tomato, butter lettuce, honey truffle aioli, and spicy ketchup on a brioche bun

Salmon Paprika with Shiitake Mushrooms 𝝥
Roasted salmon seasoned with salt and paprika, topped with steamed shiitake mushrooms and yuzu soy

Grilled Umami Chicken 𝝥
Marinated Jidori chicken breast topped with a kohlrabi salsa, served with roasted umami cabbage

Salmon Burger
Alaskan salmon, pickled heirloom tomatoes, sliced red onion, dill mustard aioli, and avocado, served on a brioche bun

Nobu Club Sandwich
Open-faced shokupan bread sandwich, layered with miso-marinated Jidori chicken thighs, mustard aioli, cherry tomato, crispy bacon

Roasted Prime Beef Sandwich
Thin-sliced ribeye served on a Bolio roll with house giardiniera

𝝥 – A selection from our Sensei Nourish menu.

Dinner

SHUKO “SNACKS”

Edamame 𝝥
Boiled edamame finished with Maldon sea salt

Grilled Shishito Peppers 𝝥
Grilled shishito peppers finished with Maldon sea salt

Roasted Baby Corn
Roasted baby corn with Peruvian chili crème fraîche, dry miso, and rocoto powder

Eggplant Spicy Miso
Broiled Japanese eggplant served with spicy miso, finished with sesame seeds and hajikami

Broccolini with Roasted Ginger 𝝥
Charred broccolini over roasted ginger pine nut dressing, garnished with shichimi

Crispy Rice Spicy Tuna
Three pieces of crispy rice cubes with spicy tuna, scallion, and house-made shichimi

NOBU COLD

Yellowtail Jalapeño 𝝥
Yellowtail sashimi topped with jalapeño and set in yuzu soy

Tiradito “Nobu Style” 𝝥
Whitefish sashimi topped with cilantro, rocoto, soy salt, and set in yuzu lemon juice

Tuna Ginger Tozasu
Lightly seared tuna sashimi set in ginger tosazu, topped with crispy red onions and kaiware sprouts

New Style Sashimi (Whitefish, Salmon or Tofu) 𝝥
Choice of sashimi or tofu with garlic, ginger, sesame seeds, and chives, lightly seared with hot sesame and olive oil, finished with yuzu soy

Crispy Shiitake Mushroom Salad
Field greens tossed with sesame goma dressing, topped with crispy shiitake mushrooms, garnished with sesame seeds

Spinach Dy Miso Salad
Spinach tossed with parmesan cheese, crispy leeks, dry miso, and white truffle oil

NOBU HOT

Black Cod Miso
Broiled black cod, marinated in den miso and garnished with hajikami

Ribeye Truffle Butter
Grilled prime beef ribeye with white truffle butter, topped with crispy Maui onion, sage, and thyme

Seasonal Agnolotti
House-made pasta filled with truffled potato puree and cultured butter sauce, garnished with seasonal farmer’s market vegetables

The Burger
Filet, ribeye, and wagyu patty with Coachella Valley dates and onion jam, Amazu tomato, butter lettuce, honey truffle aioli, and spicy ketchup on a brioche bun

Jidori Free Range Chicken 𝝥
Grilled Jidori chicken with a choice of sauce (anticucho or balsamic teriyaki), served with grilled vegetables

Prime Tenderloin
Grilled beef tenderloin with a choice of sauce (anticucho or balsamic teriyaki), served with grilled vegetables

SOUPS

Crispy Rice Soup
Dashi broth with crispy rice, finished with mitsuba and serrano pepper

Miso Soup with Tofu 𝝥
Dashi broth with white miso, tofu, and scallions

𝝥 – A selection from our Sensei Nourish menu.

After Hours

Asobu

A curated menu to enjoy at the pool, Golf Clubhouse or Tennis Pavilion.

Asobu Menu

BREAKFAST

Breakfast Served Between 7:00 a.m. and 11:00 a.m.

All Natural Yogurt with House-Made Granola & Mixed Berries 𝝥

Croissant

Breakfast Burrito
Kurobuta sausage, bacon, scrambled eggs, cheddar cheese, potatoes, onions and aji limo hot sauce

SHUKO “SNACKS”

Edamame 𝝥
Boiled edamame finished with Maldon sea salt

Grilled Shishito Peppers 𝝥
Grilled shishito peppers finished with Maldon sea salt

House-Made Waygu Beef Jerky (five pieces per order)
With house-made shichimi

House-Made Potato Chips

Crudités with Hummus
Assorted fresh vegetables served with house-made hummus

SENSEI SECRETS

Little Gem Caesar Salad
Little gem greens tossed in a Caesar dressing, topped with shaved Parmigiano Reggiano and toasted sourdough croutons. Pair with tofu, umami chicken or prawns.

Nourish Bowl 𝝥
Toasted quinoa and black rice tossed in a white balsamic dressing, topped with roasted sweet potato, avocado, pickled onions, pistachios and cherry tomato. Pair with tofu, umami chicken or prawns.

Seasonal Cheese & Charcuterie Board
Chef’s assortment of cheese and charcuterie. Served with grilled bread and seasonal fruit.

Tortilla Chips & Guacamole
House-made tortilla chips. Served with guacamole crafted from Hass avocados, finely chopped red onion, cilantro, garlic and a splash of yuzu and lime.

NOBU COLD

Assorted Seasonal Fruit 𝝥

Nobu Ceviche 𝝥
Chef ’s selection of seafood with red onion, tomato, cucumber, cilantro in Nobu ceviche sauce

Arugula Tofu Salad 𝝥
Arugula tossed with a toasted pine nut dressing, tofu crumbles, and crispy preserved Meyer lemon

Field Greens Salad with Matsuhisa Dressing 𝝥
Mixed field greens with Matsuhisa soy onion dressing

NOBU HOT

Black Cod Lettuce Cups (two pieces per order)
Two pieces of broiled den miso-marinated black cod, topped with crispy kataifi, served in butter lettuce cups

Lobster Roll (Connecticut or New England)
Lobster roll on shokupan bread, with wasabi shiso aioli or house-made sriracha butter and lemon zest

Nobu Club Sandwich
Open-faced shokupan bread sandwich, layered with miso-marinated Jidori chicken thighs, mustard aioli, cherry tomato, crispy bacon

Salmon Burger
Alaskan salmon, pickled Heirloom tomatoes, sliced red onion, dill mustard aioli and avocado, served on a brioche bun

Roasted Prime Beef Sandwich
Thin-sliced ribeye served on a Bolio roll with house giardiniera

Takumi Burgers with Sweet Potato Fries (two pieces per order)
Filet and ribeye sliders with crispy Maui onions, sautéed shiitake mushrooms, honeytruffle aioli, and spicy ketchup on a toasted bao bun

The Burger with Fries
Filet, ribeye and wagyu patty with Gruyère cheese, Coachella Valley date and onion jam, Amazu tomato, butter lettuce, honey truffle aioli and spicy ketchup on a brioche bun

𝝥 – A selection from our Sensei Nourish menu.