C o c k t a i l B a r

E A T
Shrimp Aguachile 17 Tostada 14
Pickled pearl onions, cucumber, corn nuts, avocado, Pumpkin Puree, finger limes, queso fresco, cilantro,
cilantro toasted shallots

Tuna Carpaccio 18 21
Beef Tartare
Sweet drop peppers, pistachio butter, petite arugula Pickle mustard seeds, pickle pearl onions, petit
Corn Hummus 14 celery, sea salt lavash
Roasted chilies, pepitas, chili oil, lavash
Fromage Selection 19
Chocolate Caramel Tart 10
Seasonal accompaniments, toasted cranberry walnut
bread Sea salt, chantilly cream, chocolate curls

Charcuterie Selection 19 Vanilla Bean Crème Brûlée 10

Pommery mustard, pickles, toasted breads Caramelized sugar, snickerdoodle cookie

Dolci Gelato Cone 10

With toppings seasonal flavors
Scallops Skewers Xo Sauce 19
Shiso leaves, rice pearls, miso aioli

Spice Rubbed Ribeye Skewers 21

Sesame, tabouli, preserve lemon labneh, radish

Roasted Pork Belly Skewers 18

Lime powder, cilantro pistou, queso fresco

Pan de Melon 17 Please alert your server to any dietary restrictions;

Prosciutto, garlic honey, sunflower seeds, tarragon Consuming raw or undercooked food items may increase
oil, sel gris your risk of Food-Borne illness.

Mushroom Toast 17 = Vegetarian = Dairy Free = Gluten Free = Spicy

Pecorino, pine nut jam, sage, brown butter powder
Menu crafted by Chef Andrew Markert.