APPETIZERS

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

GRILLED SPANISH OCTOPUS – $17
black lentil salad, jade seaweed, yuzu-kosho, black garlic aioli

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

CRISPY SHISHITO PEPPERS  – $13
fresno chili sauce, pico de gallo, fresh goat cheese, cotija, 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 CRUDO – $17
baby arugula, shaved white mushrooms, parmesan, lemon-truffle-soy vinaigrette

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

“GREEN” CHOP SALAD – $16
snow peas, green apples, cucumbers, green cauliflower, shaved fennel, green grapes, arugula, mint, pistachios, feta, dill yogurt dressing

 

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

CHEF RICHIE’S VEGAN BOWL – $24
smoky black beans, roasted grape tomatoes, heirloom carrots, grilled asparagus, yellow and green zucchini, broccolini, sweet corn, harissa tahini, micro basil

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 – $38
sticky rice, local artisan carrots, marinated king trumpet mushrooms, szechuan hoisin sauce

MALAYSIAN SPICED SEA SCALLOPS  – $35
roasted cauliflower, golden raisins, masala sauce, tomato-ginger chutney, crispy curry leaf

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

GRILLED JAMAICAN JERK CHICKEN BREAST – $26
red yam puree, fried plantain, pineapple-jicama salad, tamarind and scotch bonnet reductions

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

HOST, PEYMAN AFSHAR | EXECUTIVE CHEF, RICHARD DE MANE