jerk chicken satay
cumin-white truffle lime cream, pickled cucumber, onion, fennel
$10
flank steak
masa crepe, zucchini, corn, jack cheese cream, spicy salsa verde
$14
scallops
cilantro mint chutney, micro green salad, apples, dried cherries, terragon
$14
shrimp
etouffe, andoullie, fried okra, roasted red pepper, crëme fraiche
$14
duck breast
brioche, fried goat cheese, chambord syrup
$13
pork ravioli
spinach, toasted pine nuts & goat cheese, with smoked tomato & micro greens
$13
tuna
seared, coriander rub, grilled fennel, juzo orange supremes, wasabi sambuca cream
$16
charcuterie
cheese flight, prosciutto, cured sausages, marinated olives
$26
Welcome from
Laurie Sandoval, Manager and Executive Chef Thomas Van Acker
