Hours: Monday-Saturday, 5 p.m.-2 a.m.; Sunday, 11 a.m.-3 p.m. & 5 p.m. to 2 a.m.
Price: $$ ($10-$20)
fried chicken skin "chips" with a pimento cheese fondue and jalapeño pickled okra
9.00
in coconut milk and lime, with plantain chips
9.00
marinated diced tuna in fried wonton tacos, marinated cucumbers and sriracha mayo, avocado purèe
11.00
fresh fried whole anchovies with tomato-lemon tartar sauce
9.00
smoked salmon with chèvre, cream cheese and chives, baked in phyllo with candied red onion relish
9.00
calabash style, with tomato-lemon tartar sauce
11.00
hoisin-braised, with five spice honey
14.00
lamb racks with rosemary and pecorino
28.00
in flour tortillas with watermelon salsa
13.00
grilled focaccia, Spanish chorizo, whipped manchego, rioja reduction
10.00
local noodles tossed in a garlic cream with braised veal cheeks, goat cheese fried mushrooms, veal glace and caramelized onion powder
18.00
BBQ glazed pork belly stuffed shells baked in creamy white American cheese sauce, topped with sharp white cheddar and bacon fat cornbread crumble
12.00
with brown butter, bacon and balsamic vinaigrette
10.00
gorgonzola dolce, barrel-aged feta, manchego, bucheron, apricot jam, toasts
16.00
spinach and feta phyllo pies
9.00
pan-fried kefalograviera cheese, flamed with brandy
12.00
garlic roasted beef bones with parsley salad, toasts
12.00
deep fried veal fries, with spicy ranch
12.00
herbed ground beef, tzatziki
8.00
truffle whipped goat cheese, pistachio pesto, honey braised garlic and fresh arugula
13.00
garlic-oil grilled romaine, toasted sourdough crouton
8.00
sliced avocado, tomato, red onion, cilantro, fried garlic
9.00
tomatoes, red onion, cukes, olives, peppers, feta, EVO
11.00
arugula, tomatoes, marinated criminis, pepperoncini, black olives, mozzarella, cured ham, vinaigrette
12.00
tomatoes, red onion, crimini mushrooms, shaved pecorino, red wine vinaigrette
8.00
smoked eggplant dip
7.00
garlic-yogurt dip
7.00
of the day
7.00
goat cheese dip
7.00
caviar spread
7.00
cheese dip
7.00
hummus, tzatziki, babaganoush
16.00
with lemon
9.00
house made ground lamb & beef
9.00
with oregano and lemon
7.00
with chimichurri suce
10.00
with sesame & soy drizzle
12.00
with mango chutney
12.00
with tomato basil marinara
9.00
fried and tossed in a gochujang BBQ sauce, then grilled and served with scallions
11.00
dredged in seasoned flour, fried crispy and served with pickled-pepper buttermilk dipping sauce
11.00
4.00
5.00
6.00
7.00
5.00
5.00
6.00
5.00
6.00
6.00
5.00
6.00
7.00
your choice
6 Slices:
16.00
chef's choice
9 Slices:
24.00
6.00
8.00
6.00
8.00
jalapeño
8.00
8.00
13.00
spicy tuna, cream cheese, kani stick, tempura fried with 2 Pcs fish stuffed baked jalapeño
8 Pcs:
15.00
tempura shrimp, tempura salmon and cream cheese topped with spicy tuna, aki poke tuna, crunchy onion, wasabi aioli, spicy mayo, eel sauce
8 Pcs:
15.00
spicy salmon, cucumber, jalapeño, escolar (white tuna), wasabi aioli, spicy may
8 Pcs:
11.00
carrots, cucumber, mint & mango in soy paper with a sweet chili sauce
8 Pcs:
10.00
tuna, cream cheese, jalapeño lightly fried in tempura batter with eel sauce, spicy mayo and wasabi aioli
8 Pcs:
10.00
tempura lobster, spicy tuna, salmon, avocado, finger lime, crab, spicy mayo, eel sauce
8 Pcs:
17.00
yellow tail, crispy tempura flakes, scallions and white fish, spicy mayo, lightly fried
6 Pcs:
11.00
tempura shrimp, cucumber, capelin roe with spicy mayo, wasabi aioli and eel sauce
8 Pcs:
10.00
yellowtail sashimi, cumber salad, jalapeño and ponzu sauce
5 Pcs:
12.00
spicy tuna, avocado, kani stick, capelin roe with spicy mayo, wasabi aioli & tempura flake
8 Pcs:
11.00
tempura soft shell crab, cucumber, avocado and capelin roe with spicy mayo
5 Pcs:
12.00
tuna, salmon, avocado, lightly tempura fried with spicy mayo, wasabi aioli and eel sauce
5 Pcs:
14.00
seared tuna and avocado, topped with spicy tuna, jalapeño, tobiko, finished with spicy mayo and wasabi aioli
8 Pcs:
14.00
salmon, cream cheese, kani stick and jalapeño, coated with spicy fish mix, flash fried, finished with sweet chili sauce and eel sauce
8 Pcs:
14.00
foie gras pate, ham cured duck breast, chili glazed duck confit, daikon and carrot salad, fresh jalapeño aioli, on a toasted french baguette
18.00
topped with a fresh local fried egg and dijon-olive oil drizzle
12.00
blue cheese stuffed, with fried onion strings, lettuce and sriracha mayo
16.00
mozzarella, provolone and kasseri chesses, panini grilled
8.00
hanger steak on toast with sautéed onions, peppers and mushrooms, provolone topped with a fresh local fried egg
13.00
8.00
8.00
8.00
9.00
7.00
6.00
7.00
8.00
2.00
with cocoa nib and miso caramel ice cream
7.00
Turnovers with banana pudding ice cream
6.00
7.00
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