— dinner menu —
Coastal dishes and aphrodisiacs that capture the secrets of love
APPETIZER
$21
— KALE CAESAR SALAD —
kale, little gem, sourdough crouton, parmesan
$21
$30
— east coast oysters —
half dozen on the half shell, mignonette cocktail sauce (G)
$30
$21
— Elote —
roasted corn with cotija, chipotle lime mayo, smoked chili (GV)
$21
$17
— BRUSSEL SPROUTS —
marcona almond praline & smoked sunchoke (GV)
$17
$17
— mac & cheese —
cavatappi, gouda, gruyere, cheddar, herbed breadcrumbs, smoked bacon
$17
$19
— SPRING ROLLS —
lechon & crab lumpiang shanghai with sweet chili nuoc cham
$19
$24
— Lemon Pepper Mala Wings —
sweet soy caramel & mango habanero
$24
CRISPY RICE
$42
— CRISPY RICE PARTY —
tuna, salmon, hamachi, scallop, crab with arroz con pegao
$42
$19
— tuna crispy rice —
bluefin tuna, arroz con pegao, pickled chilies
$19
$18
— salmon crispy rice —
chipotle dressed salmon, arroz con pegao, serrano pepper
$18
$19
— hamachi crispy rice —
passionfruit tiradito, yuzukosho, arroz con pegao, pickled jalapeno
$19
$18
— scallop crispy rice —
umeboshi & tobiko, arroz con pegao, alliums
$18
$19
— crab crispy rice —
cucumber, avocado, arroz con pegao, mint & basil
$19
$16
— garden crispy rice —
market ratatouille, arroz con pegao, black garlic
$16
Entrées
$30
— Smashed Burger & Fries —
double smashed dry aged cheeseburger, espresso bacon jam and roasted garlic mayo ketchup
$30
$32
— surf & turf taco —
octopus al pastor with pineapple, and bone marrow
$32
$29
— garden poblano —
molé, charred poblano, market vegetable & hazlnut (GV)
$29
$38
— SALMON Beurre Blanc —
sizzled greens and roasted potato (G)
$38
$50
— steak frites au poivre —
prime grass fed hanger steak, romesco & chimichurri (G)
$50
Culinary director
Chef Josh Reisner
DESSERT
$16
— Flan De Queso —
vanilla flan with mixed berries
$16