Dinner Menu

AVAILABLE FOR DINING 

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RAW BAR

OYSTERS ROSE- SZECHUAN PEPPERCORN MIGNONETTE/ TOGARASHI COCKTAIL SAUCE 3 EA

CART ITEMS

TOKYO TURNIP MISO APPLE BUTTER/ TOASTED PEANUT FURIKAKE   3     

SMOKED FRENCH ONION DIP DILL/CHIVE/ DRIED SHITAKE/ POTATO CHIPS 7                                                     

PEEL & EAT SHRIMP JALAPENO-RANCH SPICE/ PICKLED VEGETABLES/ BROWN BUTTER REMOULADE  8                          

SMOKED BABY YAM HA’ SIKIL PA’K / GOATS GOUDA 6

TOMATO GINGER BISQUE CARAMELIZED ONIONS / BLACK LENTIL / BURRATA  

 NORI-DUCK SAUSAGE PASSIONFRUIT SOY GLAZE/ SCALLION 6

 

STARTERS

GRILLED CALAMARI “FRIED RICE” TOMATO-LIME COULIS/ JALAPENO/ CILANTRO AIOLI 12

ENDIVE CEASAR SALAD ‘GRATINE’ CAPER-ANCHOVY DRESSING PARMESAN/ BRIOCHE CROUTON 9

ROASTED BEET SALAD POPPY SEED PONZU/ GOAT CHEESE/ WALNUT/ SUNFLOWER SPROUT 9

UTAH SCONE SMOKED CHEDDAR RILLETTE/ EVERYTHING SPICE 8

NOODLES

CAPELLINI PRESERVED BLACK TRUFFLE BUTTER/ BURATTA/ DUCK YOLK 18

ORECCHIETTE GULF SHRIMP / BASQUE CHORIZO/ SAFFRON/ CRISPY CHICKEN SKIN-ROSEMARY CRUMB 23

MAFALDINE LAMB/ JAPANESE MISO CURRY/ BOK CHOY/ PECORINO/ SESAME 24

MAINS

PAN-ROASTED SWORDFISH CAULIFLOWER/ ROASTED GRAPES/ WALNUT/ CITRUS-VADUVAUN SAUCE 29

TETELAS CON BURRATA MUSHROOM/ PUMPKIN/ HERITAGE CORN MASA/ PUMPKIN SEED SALSA 17

WIND RIVER CHICKEN BREAST RED KURI SQUASH/ BITTER BROCCOLI/ SWEET ONION RICE CAKE/ OKINAWA BLACK SUGAR GLAZE 25

CHILE BRAISED BEEF HOUSE MADE TORTILLAS / SALSA MACHA / REFRIED BEAN / PICKLED RED ONION / BUTTERNUT PICO DE GALLO / JALAPENO SALSA 26

EATERY BURGER ICEBERG / DILL PICKLE / ONION / SMOKED CHEDDAR / MUSTARD / HASSELBACK FRIES / SLC FRY SAUCE 15 MAKE IT A DOUBLE 5