DINNER

Tempura Elotes ∙ 9

Mung Bean Dumplings tamari, sesame, scallion ∙ 10

Burrata squash conserva, pepitas, chimichurri, sourdough ∙ 11

Red Lentil Hummus red curry, paratha, almonds ∙ 10

Coconut Braised Beets curry leaf, macadamia nut dukkah ∙ 10

Roasted Baby Potato “Carbonara” ∙ 11

Grilled Carrot Salad cashew butter, citrus, nori ∙ 10

Grilled Mushroom & Yuba Noodle Salad ginger, togarashi ∙ 12

Coal Roasted Oysters ssamjang butter ∙ 16

Baby Octopus grilled zucchini, mole verde ∙ 12

Seared Scallops caramelized peanut nahm jim, watercress ∙ 18

Yellowtail & Pomelo Salad, crispy rice, fried shallot ∙ 10

Roasted Mussels & Thai Sausage jungle curry, green peppercorn, Thai basil ∙ 16

Grilled Swordfish shishito peppers, Saykio miso, yuzu kosho ∙ 16

Shrimp & Pork Imperial Rolls nuoc cham, rice noodle, herbs ∙ 15

Stone Bass lemongrass, shrimp, yellow curry ∙ 19

Whole Fish tomato-tamarind masala, green mango salad ∙ 28

Crispy Rice Cakes spicy pork nahm prik, chicharrón, cilantro ∙ 13

Duck & Banana Blossom ginger nuoc cham, herb salad, peanuts ∙ 16

Grilled Lamb Kabob labne, parsley, tomato, sumac ∙ 16

Grilled Wagyu Short Rib Kalbi kimchee, rice ∙ 24

Grilled Pork Secreto chili jam, lemongrass, Thai basil ∙ 18

Grilled Half Young Chicken jerk, fried plantains ∙ 14

Pork Shank "Xacuti" Goan coconut curry, fried shallot, paratha ∙ 22

Tandoori Lamb Chops cilantro mint raita ∙ 27

New York Strip Steak ash salsa, knob onions ∙ 45

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for foodbourne illness

Chef Andrew Zimmerman

SWEETS

Black Raspberry Kulfi black raspberry, vanilla yogurt, pistachio granola ∙ 10

Chocolate Custard vietnamese coffee, cocoa nibs, espresso ∙ 8

Tres Leches Cake strawberry, almond, cajeta ∙ 8

Vanilla Flan roasted pineapple, dulce de leche ∙ 8

Ice Cream or Sorbet Chef selection of flavors ∙ 6

Pastry Chef Sarah Mispagel

COFFEE + TEA

Custom coffee roasted by Sparrow Coffee ∙ 5

Artisan tea selection by Tealeaves ∙ 5

SIPS WITH SWEETS

Sweet + Fortified

Bera Moscato d’Asti, Italy 2017 ∙ 12/26/52

Yalumba Museum Reserve Tawny Style, Australia (375 ml) ∙ 14/56

Pierre Ferrand Pineau des Charentes (3 oz) ∙ 14

Cider + Perry

Mesh & Bone Cidre Pomme & Poire, Normandie, France ∙ 11/26/50

Vermouth + Sherry

Emilio Lustau Sherry PX San Emilio – Solera Reserva ∙ 10

Lustau Vermut, Jerez, Spain ∙ 13

COCKTAILS

See our full list of cocktails and wines

Our after-work sipper you didn’t know you needed. Meet our G&T featuring raspberry, rosemary and Fever Tree Mediterranean Tonic.