Forty Five Degrees Menu (Update 2025)

Served with wakame seaweed, tofu and green onion.

Red Snapper wrapped around cream cheese,jalapeo, fresh wasabi, tobiko.

Served with 8 pieces crab, avocado and cucumber.

Served with 8 pieces tuna, spicy mayo and cucumber.

Served with 8 pieces scallops, cucumber and spicy mayo.

Served with 8 pieces. Yellowtail, scallions, spicy mayo andcucumber.

Served with 8 Pieces salmon, spicy mayo, cucumber and sprouts.

Served with 8 pieces smoked salmon, cream cheese and cucumber.

Served with full cooked 5 pieces tempura shrimp, avocado, cucumber and spicy mayo.

Served with full cooked 5 pieces avocado, cucumber, sprouts, scallions and asparagus.

Served with 8 pieces eel, cucumber and eel sauce.

Served with 8 pieces shrimp, cream cheese and cucumber.

Served with full cooked, soy paper, 10 pieces, spicy crab, cream cheese, cucumber and avocado.

Served with soy paper, 10 pieces, salmon, sweet onion, avocado, topped with salmon, tobiko, sriracha and kimchee ponzu sauce.

Served with full cooked, 8 pieces, shrimp, cream cheese and jalapeno topped with cheesy spicy crab mix then baked and covered with tempura crunch and eel sauce.

Served with full cooked, soy paper, 8 pieces, spicy crab atop a forty five roll then baked.

Served with 8 pieces, crab, jalapeno, asparagus. topped with salmon, orange slices, spicy mayo then baked and covered with tempura crunch, plum sauce.

Served with full cooked, soy paper, 8 pieces, carrots, cucumber, avocado, sprouts, asparagus, cream cheese and kimchee ponzu sauce.

Served with full cooked, 10 pieces, shrimp tempura, asparagus, spicy crab, tempura fried, topped with volcano sauce and tobiko.

Served with 8 pieces, tuna, jalapeno, avocado, cilantro, topped with white tuna and lime.

Served with 10 pieces, spicy tuna, scallions, avocado, spicy crab mix, tempura fried, topped with wasabi mayo and eel sauce.

Served with 8 pieces, four types of fish on a california roll.

Served fully cooked, 8 pieces, soft shell crab (chopped), spicy mayo, avocado, cucumbers, and scallions.

Served with full cooked, soy paper, 8 pieces, soft shell crab, crab, avocado, cucumber, spicy mayo and eel sauce.

Served with 8 pieces, yellowtail, jalapeno, cilantro, cucumbers, tobiko and ponzu sauce.

Served with 8 pieces, eel, and avocado atop a spicy tuna roll with eel sauce and tobiko.

Served with 10 pieces, spicy tuna, asparagus, jalapeno, shrimp tempura, topped with salmon, shrimp, three sauces and then lit on fire.

Served with 10 pieces, red snapper tempura, asparagus, scallions, avocado, cheesy spicy crab mix, topped with seared Ahi tuna, pineango salsa and a Thai chili sauce.

Served with soy paper, 5 pieces, shrimp tempura, spicy tuna, avocado, cucumbers.

Served with 8 pieces, cajun ahi tuna atop a large california roll, served with plum sauce.

Served with soy paper, 8 pieces, shrimp tempura, jalapeno, tempura pineapple, topped with shrimp, mango habanero glaze and shredded coconut.

Served 8 pieces, tuna, asparagus tempura, jalapeno, topped with white tuna, avocado, tobiko, eel sauce.

Wakame seaweed, tofu and green onion.

Feta cheese and tortilla croutons.

Call 317-634-4545 to find out what it is.

5-spice rubbed ahi tuna with white rice, carrots, asparagus, basil, green onions and eel sauce.

Wasabi smashed potatoes, crispy shallots, soy reduction glaze and veggie medley.

Carrots, baby corn, snow peas, bean sprouts, egg, and hoisin sauce.

Tempura, orange chili sauce, green onion, sesame seed, broccoli and white rice.

Brussels sprouts, wasabi smashed potatoes and sweet bourbon glaze.

Veggie medley, teriyaki glaze and basmati rice.

White rice, broccoli and teriyaki glaze.

Fettuccini, garlic, red pepper flakes, white wine sauce, tomatoes, and Parmesan.

With fettuccini, Parmesan and creamy Alfredo sauce.

Mango salsa, asparagus, basmati rice, cherry tomatoes and habanero glaze.

Wasabi smashed potatoes, brussels sprouts, and japanese BBQ sauce.

Asian slaw, pico de gallo, sesame seeds, spicy mayo, and corn tortilla.

Pineapple, red peppers, green onion, sesame seed, pineapple soy sauce, and white rice.

Cherry tomatoes, basil, scallions, cilantro, carrots, edamame, basmati rice, eel sauce, and mango habanero glaze.

Served with soy beans and kosher salt.

Served with grilled chicken, romaine lettuce, toasted almond, nuoc cham sauce and ponzu.

Served with house made napa cabbage, sprouts, stir fry vegetables and teriyaki glaze.

Served with pan seared and spicy gyoza sauce.

Served with Field greens, feta cheese, toasted almonds, mandarin oranges and cranberry balsamic dressing.

Served with spicy Caesar dressing, fried capers, tortilla croutons and Parmesan.

Served with mixed greens, cucumber, cherry tomatoes and ginger dressing.

Served with Romaine lettuce, bacon, bleu cheese crumbles, cherry tomatoes and sweet balsamic dressing.

Served with wakame seaweed, sesame seeds and toasted Thai chili.

Served with dashi poached octopus, heart of palm and chili oil.

Served with bleu cheese crumbles, lettuce, tomato and onion. Served with chips.

Served with broiled beef patty, cheddar cheese, lettuce and tomato. Served with chips.

Served with lettuce, tomato, onion and mayo. Served with chips.

Served with breaded tilapia, tartar sauce. Served with fries.

Served with lettuce, red and green bell peppers, ranch, spicy mayo and sun dried tomato tortilla.

Served with cranberry balsamic, mushrooms, avocado, herbed cream cheese, sprouts and sun-dries tomato wrap.

Served with chicken, bacon, lettuce, ranch, BBQ and sun dried tomato tortilla.

Served with filet tenderloin, bell peppers, mushrooms, mozzarella and sun dried tomato tortilla.

Chicken, lettuce, spicy caesar, crispy tortillas, parmesan, capers, sun-dried tomato wrap.