AVAILABLE FOR DINING
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 6
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