Roasted Bone Marrow ($9)
Sourced from grass-fed Paso Prime cattle and topped with a horseradish gremolata crust, then served with grilled house-made bread and a parsley-lemon-shallot salad.
Vanilla Scented Beet Salad ($9)
Red and golden beets with Ruby Red grapefruit segments, roasted pistachios, garlicky goat cheese, and arugula pesto, dressed with a vanilla scented citrus/anise vinaigrette.
House Made Bread and Butter ($3.75)
Daily varieties of bread baked in house are served with house-made butter and preserves (flavors rotate). Pictured is the apricot preserves with cayenne and rosemary.
Achiote Marinated Cauliflower ($15)
Roasted cauliflower florets with black bean puree, roasted avocado, Cotija cheese, and coriander leaf. The cauliflower is vacuum-packed with the achiote marinade for 24 hours to help the flavor intensify.
Sweet Corn Skillet Bread ($6)
Fresno chilies are baked into the corn bread for heat. It's also topped with cilantro compound butter.
Cast Iron Prawns ($12)
Mexican white shrimp roasted in a cast-iron pan in the wood-burning oven, served with ancho aioli black bean purée, coriander leaf, roasted avocado, and sesame seeds.
Cedar Baked Wild Alaskan Salmon ($18)
Baked to medium-rare in the wood-fired oven, then glazed with pomegranate gastrique. Most of the salmon is sourced from a single fisherman that fishes the Naknek River in Bristol Bay, Alaska. Currently, because it's the peak of commercial salmon season, the restaurant is buying whatever is freshest. The fish pictured is King salmon.
This large window provides views into the busy kitchen from the main dining area.
Raspberry clafoutis with an herb crust, topped with whipped brie, mixed berry compote, toasted almonds and thyme.
Chocolate Chocolate Chocolate ($9)
Chocolate ganache, flourless chocolate cake bites, milk chocolate powder, Trader Vic's Kona gelée, chocolate sauce, and banana gelato.