Seasoned with a hint of lemon. Topped with a scallion garlic crispy oil. Handmade sourdough to dip.

Mozzarella, sliced tomato, with a balsamic glaze “caviar”

Handmade pasta with a pistachio pesto cream sauce. With grilled asparagus finished with a parmesan pistachio tuile

Handmade ladyfinger rounds dipped in coffee and rum. Layered with a vanilla hazelnut mascarpone cheese. The top is bruleed with sugar. Crack and enjoy!

Creamy romesco dip topped with bacon and shoestring potato gremolata. Served with handmade chappa bread to dip.

With pickled shallots, radishes, cucumbers and cherry tomatoes tossed in mint vinaigrette. Topped with crumbled goat cheese and toasted pine nuts.

Brined and then marinated in a fresno and bell pepper garlic sauce. On top of coconut ginger rice with roasted bell peppers. Finished with bell pepper garlic butter, cilantro, and crispy scallions.

Romaine lettuce with handmade caesar dressing, fried capers, and sourdough croutons. Topped with herb mix and shaved parmesan.

Grass-fed beef that is marinated in garlic soy sauce then grilled. Potato hash with roasted asparagus, peppers, onions, and tossed in a “creamy” chimichurri. Steak is finished with fresh chimichurri and tempura fried shallots.

Vanilla cake layered with dulce de leche and banana cream. Garnished with banana powder and bruleed bananas.