*Notice: These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
TAPAS & PINTXOS
SPANISH AND LATIN INSPIRED SMALL PLATES
SMOKED ESQUITES
$6.00
Grilled Sweet Corn with Aioli and Mayo, Butter, Guajillo, Lime, Queso Fresco, Cilantro, Mesquite Smoke.
ALBONDIGAS
$12.00
Beef & Pork Albondigas with Romesco Sauce, Warm Spices Rosemary.
CARNE ASADA & CHIMICHuRRI ROJa
$12.00
Skirt Steak with Roasted Red Pepper, Soy, Merlot, Cilantro, Garlic, Orange, Lemon, Lime, EVOO, Parsley, Oregano, Cumin, Guajillo.
AGUACHILE DE CAMARON
$14.00
Lime Marinated Shrimp, Chili Cilantro Sauce, Cucumber, Red Onion, Raddish, Cilantro, Tajin, Charred Lime, Plantain Chips. Foto en Carpeta Drive
QUESA BiRRIA RAVIOLI
$16.00
Slow-Cooked Beef Stuffed Ravioli with Chimichurri Roja, Cilantro, Queso Fresco.
QUESA BiRRIA RAVIOLI
$16.00
Slow-Cooked Beef Stuffed Ravioli with Chimichurri Roja, Cilantro, Queso Fresco.
DIM SUM
VIETNAMESE, CHINESE, AND KOREAN INSPIRED SMALL PLATES
GYOZA POTSTICKER
$9.00
Pork with Cabbage, Onion, White Pepper, Soy, Ginger, Scallion, Sesame, Chili Thread, Furikake Sauce for Dipping.
GIMMARI
$8.00
Tempura Fried Seaweed Roll with Glass Noodles and Vegetables.
Crispy Gyoza Shell filled with Yuzu Crab Salad and Yuzu Aioli, Green Scallion, Chili Threads.
OTORO TUNA TACO*
$15.00
Ahi Tuna marinated in a Red Pepper Sauce, garnished with Green Scallion, Sesame Seeds, Chili Threads.
BLISTERED SHISHITO
$8.00
Roasted Sesame Dressing with Fried Chili Crisp, Lime, Furikake.
SPICY Tuna CRISPY RICE
$16.00
Sushi Grade Tuna with Sriracha Aioli on Crispy Sushi Rice, Furikake, Sesame Seed, Jalapeño Slice.
SPICY Tuna CRISPY RICE
$16.00
Sushi Grade Tuna with Sriracha Aioli on Crispy Sushi Rice, Furikake, Sesame Seed, Jalapeño Slice.
SPICY Tuna CRISPY RICE
$16.00
Sushi Grade Tuna with Sriracha Aioli on Crispy Sushi Rice, Furikake, Sesame Seed, Jalapeño Slice.
SOCIAL PLATES
SLIDERS
$12.00
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
SALAD DE MELON
$8.00
Prosciutto and Burrata with Cantaloupe, Cucumber, Citrus Segments, Micro Herbs, Crushed Red Pepper, White Balsamic, Extra Virgin Olive Oil.
HOT HONEY GARLIC CHEESE CURDS
$10.00
Garlic Fried Cheese Curds with Calabrian Aioli for Dipping, Hot Honey Drizzle, Kimchi Dust.
CAESAR SALAD
$16.00
Romaine lettuce tossed in our Caesar dressingtopped with an abundance of finely shreddedParmesan cheese, Paprika Toasted Bread crumbs. • Grilled or Fried Chicken +7 • Shrimp +8 • Carne Asada +11
CAESAR SALAD
$16.00
Romaine lettuce tossed in our Caesar dressingtopped with an abundance of finely shreddedParmesan cheese, Paprika Toasted Bread crumbs. • Grilled or Fried Chicken +7 • Shrimp +8 • Carne Asada +11
CAESAR SALAD
$16.00
Romaine lettuce tossed in our Caesar dressingtopped with an abundance of finely shreddedParmesan cheese, Paprika Toasted Bread crumbs. • Grilled or Fried Chicken +7 • Shrimp +8 • Carne Asada +11
LARGE PLATES
CRISPY THAI STYLE WHOLE SNAPPE
Market Price
Marinated Red Snapper with Fish Sauce, Garlic, Ginger, Thai Chili, Scallion, Cilantro, Soy, Shallot, Lemongrass, Coconut Amino.
TOMAHAWK RIBEYE
Market Price
High Heat Seared Tomahawk with Black Garlic Truffle Sauce, Charred Miso Butter, Blistered Shishitos, Batayaki King Oyster Mushrooms.
Rich fudgy cake layered with smooth chocolate icing, covered in chocolate shavings, miso caramel, smoke sea salt, and garnished with sesame tuille.
RED VELVET CAKE
$12.00
A red hued chocolate layer cake, filled and topped with a smooth cream cheese frosting, finished with chocolate drizzles, surrounded by red cake crumbs, and freeze dried raspberry powder.
TIRAMISU
$8
Layers of espresso drenched ladyfingers separated by mascarpone cream, dusted with cocoa powder, and topped with toasted almonds.
CHEF’S CREME BRULEE
$8.00
Creamy custard topped with a brittle layer of caramelized sugar.
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