~ MENU SAMPLING~

Starters
(Prices range from $4-13)

Spicy Duck Spring Rolls

Pork Potstickers “Gyoza”

Coconut/Lime Chicken Soup

Crab & Jalapeño Firecrackers

Teriyaki Beef Sticks

Seafood Sunomono Salad

Asian Grilled Chicken Salad

Sushi bar specialties
(Prices range from $2-20)

Fresh Oysters on the Half Shell:
Choice of Japanese, Vietnamese, or cocktail sauces.

“Hand Grenades”:
Scallop & shrimp with sichimi & dynamite sauce.

Kobe Beef Carpaccio:
Kaiware, scallion & Yuzu sauce.

Tempura & rice
(Prices range from $9-19)

Shrimp & Vegetable Mixed Tempura

Lobster & Vegetable Mixed Tempura

“Thai” Pineapple Fried Rice

Sushi Platters
(Prices range from $15-29)

Sushi & Roll:
5 sushi & 1 roll. Chef’s choice of California or Spicy Tuna.

Sashimi & Sushi:
(2 sashimi, 6 sushi)

Vegetarian Sushi Platter

Sushi Boats
(Prices from $35 per person)

The Love Boat:
Chef’s choice five fish sushi (10 piece); tuna, salmon,
Hamachi & chef’s sashimi (8 piece); tuna roll (6 piece);
California roll (8 piece); shrimp tempura (8 piece).

Hot Entrées
(Prices range from $11-35)

Beef Tenderloin & Shiitakes:
Choice 8 oz. Hand-cut, grilled to order, served with
wasabi mashers, shiitake demi-glace
& nori tempura roll.

Tea Roasted Duckling:
Vanilla black rice, quince chutney &
mango-ginger sauce.

Free-Range Chicken Teriyaki:
Chicken breast broiled with teriyaki sauce, steamed
rice and stir-fried vegetables.

Korean BBQ Shrimp:
Served over pineapple fried rice.

Blackened Tofu & Vegetable Stir-Fry:
Firm tofu, broccolini, carrots, snow peas, bok-choy,
asparagus & Napa cabbage.

“Pad-Thai”
Noodles: Add shrimp, chicken or tofu.

Rolls
(Prices range from $3-13)

California:
Snow crab, avocado, cucumber, sesame seeds.

Spicy Tuna:
Avocado, chives, cucumber, daikon sprouts & sesame seeds.

Shrimp Tempura Roll:
Shrimp, avocado, cucumber, bogo, crunchies, eel sauce.

Philadelphia:
Salmon, scallion, cream cheese and cucumber, tempura-fried.

NY NY:
Spicy snow crab, sesame & Granny Smith apples,
covered with tempura crunchies and sweet soy.

Thai Spicy:
Thai peanut sauce, tempura shrimp, cucumber, gobo,
jalapeño, cilantro, peanuts, sriracha.

Rainbow:
California roll wrapped in a rainbow of fish and avocado.

Caterpillar:
Eel, cucumber, sesame wrapped in avocado and
drizzled with sweet soy.

Rock & Roll:
Riceless roll shrimp, salmon, crab, ginger, tobbiko &
avocado wrapped in daikon, Ponzu.

High Roller:
Snow crab, avocado, cucumber & macadamia,
wrapped in seared salmon, topped with
Japanese aioli & sweet soy.

Nigiri Sushi & Sashimi
(Prices range from $4-20)

Albacore Blackened “Kuro Maguro”

Eel Freshwater “Unagi”

Octopus “Tako”

Salmon “Sake”

Sea Bass “Suzuki”

Sweet Shrimp “Ama Ebi”

Premium Tuna “Blue Fin”

Fatty Tuna “Toro”

Yellow Tail Jack “Hamachi”

Urchin “Uni”

Vegetarian Sushi
(Prices range from $3-7)

Tofu Pockets “Inari” Thai Veggie Roll:
Broccoli, cucumber, gobo, avocado, asparagus &
peanut sauce, tofu & sweet chili.


Welcome

Durango’s premier Asian restaurant, featuring flavors from the Pacific Rim, with a full-service sushi bar. We offer something for everyone, including great steaks, kobe beef, free-range poultry, great salads, noodle dishes and many low-carb and vegetarian options. We offer creative libations, such as mojitos, and an extensive sake and Asian beer list.

Phone

970-247-5533
Web site: www.EastbySouthwest.com

Address

160 East College Drive

Hours

Lunch: Monday-Friday, 11:30 a.m. - 3 p.m. Dinner: Daily, open at 5 p.m. Happy Hour: Daily 5 - 6:30 p.m.

Reservations

Accepted for parties of six or more

Highlights

Amazing sushi experience. Children’s menu. Traditional Japanese floor seating. Hormone-free & organic beef & poultry. Low-carb menu options.

Take-Out

Party platters & full menu available

 



Chef Sergio A. Verduzco began his culinary career in 1979 as a Commis Des Cuisine at Paul Anka’s Jubilation in Las Vegas. In 1983, after graduating from the prestigious Culinary Institute of America, he returned to Las Vegas to attend the University of Nevada, Las Vegas (UNLV), where he received a bachelor’s degree in Hotel and Restaurant Administration.
While pursuing his formal education, Chef Sergio complemented his experience by working at several Las Vegas restaurants and hotels, such as the Rio Hotel, Las Vegas Hilton, Flamingo Hilton, Stardust Hotel, The Riviera, and The Desert Inn. He was instrumental in the opening of the Excalibur Hotel, which at the time was the largest hotel in the world. At Excalibur he held the position of Chef Des Cuisine of The Camelot gourmet restaurant, catering to high rollers and VIPs. After graduating from UNLV, Chef Sergio left the U.S. to open the Four Seasons Hotel in Mexico City as the Assistant Executive Chef, and later took the position as Executive Chef of the “Boutique” Bel Air Hotel & Spa in Costa Careyes, Mexico.
In 1995, a heart-pounding earthquake followed by a tidal wave greatly damaged the Bel Air Resort. Consequently Chef Sergio was recruited by Carefree Resorts as Chef Des Cuisine for The Peaks Hotel & Spa in Telluride, Colorado. He took the position as Executive Chef of Eagles Bar & Grille in Telluride in 1996. Driven by the quest to explore different cuisines and cultures, in 1999 Chef Sergio enrolled in The California Sushi Academy and opened “Euphoria” Sushi, also in Telluride. Chef Sergio’s Latino roots and diverse culinary experience is obvious in his approach for combining multi-ethnic flavors with modern culinary methods and presentations. His newest venture, “East by Southwest” in Durango is a prime example of this talent. Join us at East by Southwest for a memorable culinary journey you will not soon forget.