APPETIZERS

CHILLED OYSTERS ON THE HALF SHELL – $15
yuzu-black pepper mignonette, wasabi, lime

GRILLED SPANISH OCTOPUS – $16
potato-celery salad, peruvian aji amarillo, romesco, capers

BRAISED SHORT RIBS  – $15
red chili korean bbq sauce, kimchi, scallions, toasted sesame seeds

VIETNAMESE CRAB STACK – $17
mango-cucumber salsa, local kumquats, crispy rice-stick noodles, chili-lime vinaigrette

PAN ROASTED MEXICAN STREET CORN  – $14
red chili sauce, chipotle-lime crema, cotija cheese, cilantro

SIX MINUTE ORGANIC EGG – $12
grilled broccolini, crispy parma prosciutto, pecorino, sherry vinaigrette

LOBSTER TEMPURA – $19
dynamite aioli, wasabi tobiko

SALT & PEPPER SHRIMP – $15
goat cheese emulsion, palm sugar syrup, marinated apples, pistachios, cilantro

AHI POKE TUNA TOSTADA – $18
maui onion pico de gallo, guacamole, scallions, cilantro, sesame seeds

CRISPY BRUSSELS SPROUTS – $14
honey, pecorino, mint

 

SALADS

HEARTS OF ROMAINE – $12
lemon-garlic-miso dressing, parmesan crisp, toasted garlic bread crumbs

MARINATED ROASTED BEETS – $14
mixed baby kale, spiced-candied walnuts, crispy goat cheese, rosemary-honey vinaigrette

HEIRLOOM TOMATO STACK – $17
sweet corn, red onion, danish blue, roasted sherry wine vinaigrette, basil pesto, double smoked bacon

MEDITERRANEAN CHOP SALAD – $15
cucumbers, grape tomatoes, red onions, golden raisens, crispy chickpeas, pita croutons, arugula, feta cheese, mint, pomegranate, za’atar vinaigrette, sumac

 

ENTREES

GRILLED “THAI” SALMON – $30
seared coconut rice, yellow wax beans, marinated cucumber salad, green curry vinaigrette, daikon sprouts, peanuts & basil seeds

CRISPY SKIN BRANZINO – $34
grilled lemon, roasted grape tomatoes, capers, oregano, zucchini, roasted fingerling potatoes, garlic lemon butter

LEMON-BLACK PEPPER RICOTTA GNUDI – $24
sweet peas, fresh basil, lemon-butter, parmesan

BRINED AND GRILLED PORK CHOP – $29
garlic potato puree, asparagus, apple-apricot chutney, madeira-apple cider reduction

GRILLED ANGUS “CENTER CUT” FILET MIGNON – $38
“potato tot sticks”, broccolini, danish blue cheese, crispy shallots, chives, umami sauce

GRILLED NEW ZEALAND VENISON – $37
sticky rice, local artisan carrots, marinated king trumpet mushrooms, szechuan hoisin sauce

LAMB BOLOGNESE  – $26
mezzi rigatoni, crumbled goat cheese, shaved parmesan, fresh basil

SIX HOUR BRAISED BEEF  – $25
shredded over cavatappi pasta, crispy shallots, parmesan

PAN ROASTED LEMON-HERB CHICKEN BREAST – $26
potato puree, sautéed spinach, garlic confit, madeira jus

SPICY VEGETABLE FRIED RICE – $22
local farm veggies, fried egg, malaysian sweet soy, scallions

HOST, PEYMAN AFSHAR | EXECUTIVE CHEF, RICHARD DE MANE