chicken tikka
mint-cilantro chutney, pickled cucumber, red onions, carrots
10
flank steak
pomegranate mole, open-faced tamale, succotash
14
crab cake
pasilla pepper vinaigrette, cilantro emulsion, roasted corn relish
14
shrimp
garlic stuffed kalamata olives, frisse, hard watermelon lemonade
16
duck breast
chambord syrup, brioche, goat cheese medallion
14
tuna tataki
yuzu miso, jalapeno salsa, wasabi
14
souffle
grilled artichoke, spinach, maytag bleu, reggiano
12
scallops
carrot emulsion, mango, watercress
15
cheese flight
chef’s selections & accompaniments
16
Welcome from
Laurie Sandoval, Manager and Executive Chef Aman Razdan
