freshly baked, grilled, and served with a side of whipped ricotta
vegetarian
OYSTERS on the half shell
served with a side of seasonal mignonette, lemon wedge, horseradish
gluten free
HAND-CUT STEAK TARTARE
prime sirloin hand cut and topped with a raw egg yolk, mixed tableside with truffle capers, roasted tomato, shallots, housemade hot sauce, worcestershire and served with a side of crostinis and mixed salad
Crispy Rice Salad
romaine lettuce, cabbage, carrots, and edamame, all tossed in a ginger sesame dressing and topped with crunchy crispy rice
vegetarian, vegan
MISO "CAESAR" SALAD
chicories, local lettuces, red miso, tamarind, house-made croutons
vegetarian
Fried Calamari
beer battered and topped with lime zest, served with housemade tartar and cocktail sauce
TRUFFLE PARMESAN FRIES
white truffle, toasted peppercorns, aged parmesan (vegan option available)
gluten free, vegetarian
JAPANESE SWEET POTATO
coconut cream, hazelnuts, arbol honey, mint
gluten free, vegetarian
Arancini
porcini mushrooms, arborio rice, herbs, primo sale and parmesan fried and served with a spiced tomato sauce
dairy, gluten, vegetarian
Meatballs
pork shoulder mixed with panko breadcrumbs and tossed in an angeleno style “spicy vodka sauce” made with southeast asian herbs and topped with parmesan and chives
spicy, medium, dairy, gluten, dairy free option
Pasta
gluten-free available upon request
Spicy Mushroom Pasta
sautéed shiitake mushrooms and spicy creamy miso butter tossed in housemade tagliatelle and topped with chives
medium, dairy, gluten, sesame, soy, vegetarian
ARRABBIATA
garlic, guajillo chile, arbol chile, and zinfandel vinegar simmered in crushed tomato and tossed with housemade bucatini
vegetarian
Pistachio Pesto
roasted pistachios blended with thai basil and parmesan, tossed in housemade campanelle and topped with burrata and chili crunch
vegetarian
Shrimp Scampi
sauteed wild shrimp, tossed in garlic butter sauce and housemade tagliatelle, topped with local herbs
Braised Short Rib Ragu
short ribs slow-braised in red wine, aromatic herbs, and caribbean spices, tossed with our housemade rigatoni and finished with a touch of coconut cream and lime zest
Mains
Pan-Seared Trout
crisp‐skinned trout on silky purple cauliflower purée, topped with bright gremolata, served alongside sautéed chinese broccoli with blistered cherry tomatoes and toasted pine nuts
gluten free
Crispy Chicken Schnitzel
curry-seasoned chicken breast, panko crusted and fried, placed on a bed of aji verde crema and topped with a pickled fennel salad
Roasted Duck Breast
seared and roasted duck breast, topped with shio koji infused cherry gastrique, togarashi, sliced and placed on top of brown butter cabbage
gluten free
DOUBLE WAGYU BURGER
two wagyu patties, EO cali-style sauce emulsified with bacon and topped with caramelized red onions, american cheese, dill pickles, lettuce, brioche bun
Wagyu Zabuton Steak Frites
snake river farms denver cut seared on a cast iron and finished in our wood fired oven, oaxacan mole spiced-bordelaise poured tableside, served with a side of crispy fries
gluten free
Sides
GARLICKY KALE
tossed in olive oil, garlic, shallots, and a squeeze of lemon
gluten free, vegan
Wood Roasted Brussel Sprouts
tossed in a balsamic reduction, sambal, and a touch of lime
gluten free, vegetarian
Fries
toasted peppercorns served with a side of rosemary aioli
