Sample Menus

Seasonal Appetizers

  • Line caught spicy tuna tartare, on crispy wonton with ponzu, avocado, and black sesame

  • A ‘grazing board’ of cheese and charcuterie selections, with a variety of fresh and dried fruit, seasonal crudité, nuts, and jam/honey

  • Seasonal market crudité with turmeric spiced hummus and garlic chips

  • Adobo braised wild mushrooms, masa, onion sprouts, salsa verde

  • Lobster and prawn ceviche, sweet lime, heirloom tomato broth

  • Crab lumpia with nam chim kai and banana ketchup

  • Blistered feta with za’atar and tomato confit  

  • Market oysters with Nuoc cham

Luncheon

  • Marinated grass fed hanger steak, cucumber, cilantro, sticky rice, seasonal greens, prik nam pla

  • Little gems salad with green goddess za’atar dressing, watermelon radish, crispy onions, focaccia bread crumbs *vegetarian

  • Cod, black rice, bursted tomato, spinach, shallot oil, meyer lemon vinaigrette

    *non dairy/gluten free

  • Fish and chips, with kimchi tartar sauce

  • Marinated prawns, rice paper, egg, carrot, gai lan *vegetarian/gluten free

  • Wonton noodle soup, fresh egg noodles, Kurobuta pork, scallion oil, bok choy

  • Som Tam Salad with green papaya, fish sauce, tomato, shallot

Dinner

  • Arugula & kale salad with burst tomato vinaigrette, toasted sunflower seeds, and golden raisins, with pecorino

    *can be made vegan/gluten free

  • Grass fed hanger steak, with weiser farms peewee butter potatoes, with harissa romesco   

    *non dairy/gluten free

  • Grilled romaine caesar, with lemon caesar dressing, house made garlic croutons, roasted tomatoes, fried capers and aged parmesan

  • Confit chicken with pickled shallots, meyer lemon and dill

    *non dairy/gluten free

  • Bu Luc lac with marinated aged ribeye, bell peppers, onions, arugula, nuoc cham

  • Panang Curry, braised short rib, galangal, kaffir lime, coconut milk, sticky rice

  • Pork carnitas with blue corn tortillas, cilantro, onion, salsa macha

    *gluten free

  • Tonkotsu ramen, chashu pork belly, ajitsuke tamago (jammy egg), black garlic, pickled ginger, bamboo shoots

Breakfast

  • Seasonal fresh fruit platter

  • Sour cream pancakes, spiced butter, barrel-aged maple syrup

    *can be made gluten free

  • Argentina shrimp, andouille gravy, stone ground grits, okra chips

  • Thick cut maple glazed bacon or fennel chicken sausage

  • Seasonal squash frittata with feta and mixed greens

  • Shakshuka with poached egg, herb salad

  • Cinnamon waffles, with harissa fried chicken and sorghum syrup

  • Avocado Toast with seasonal greens

  • Seasonal veggie soft scramble or omelette