Appetizers

“Signature” Hawaiian Style Tuna Poke
hijiki, nori oil, red ginger

 

Oaxacan Style Romaine Heart Salad
charred corn, mole vinaigrette, avocado & blue corn crostini
 

Simple House Salad
baby greens, cherry tomatoes, cucumber, red onion vinaigrette

 
Sautéed Magdalena Bay Scallops
2 hour egg, morel & fava ragout, black truffle salad
 

Chilled Parsley Root Soup
Laughing Bird shrimp, vadouvan, salad burnett, frozen black garlic
 

Pizza Crusted Soft Shell Crab
pepperoni puree, shiitake crumbs, cerignola olives
 

Cured Foie Gras Torchon
berries, chocolate aioli, hazelnut powder, flowers

 
Slow Roasted Kurobuta Pork
 chicory bbq sauce, chipotle corn, whipped watermelon
 

Entrees

 “Signature” Hoisin & Honey Glazed Duck Confit
sweet sticky rice, mango, cashews, young coconut milk

 

Agava Glazed Kobe Bavette Steak
grilled zucchini & pepper jack quesadilla, green garlic yogurt, tomato basil salsa
 

Slow Roasted 1/2 Chicken
candied lemon polenta, pancetta, hen of the woods,
cedar spearmint salt, chicken syrup

Grilled Salmon
cauliflower “cous cous”, beet in textures, spicy walnuts, chive suds
 

Grilled Lamb Loin Chops
saffron potatoes, broccoli raab, alphabet jus, tomato-provolone gremolata
 

Wild Mushroom Dumplings
miso dashi, tempura long bean, shoots of bamboo, “coco-cola”
 

Pan Seared Pink Snapper
heirloom tomato carpaccio, melted eggplant, crunchy fried clams, green goddess

6 Course Tasting Tour  60 / With Wine 90 (full table must order )
Chef - Jason Santos       Sous Chef - Lisa Gauntt
18% gratuity added for parties of 6 or more

*Consuming raw or undercooked items increase the risk of food borne illness*

 Not all ingredients are listed, please alert your server of any allergies