Appetizers

Velvety bisque of sautéed lobster mushrooms, white onions, and blanched cauliflower, enriched withcoconut cream and a touch of...

A vibrant, plant-forward twist on classic French tartare, substituting raw or roasted beets for beef or tuna

Silky chicken pâté served on a crisp almond-flour cracker, finished with caramelized onions and fig–mint chutney.

Crispy rice cake topped with coriander-marinated tuna, coco amino chili, and ginger dipping sauce. 

Velvety corn soup with sweet potato, ginger, sweet onions, and coconut cream, finished with herb oil. v, gf, nf

Meyer lemon infused fish cake, panko crusted, served with ginger–kaffir lime aioli and pickled beet-ginger. df, nf

Crispy herbed falafel on a soft roll with tzatziki, pickles, and red onion. 

Mini green tamale cake with chopped chicken, caramelized onions, and tomatillo-cilantro dip

Crispy croquets made with fresh grouper and shaved potatoes, served with a zesty dipping sauce

Candy heirloom tomatoes blended with lime and cucumber, served chilled with fresh chili and garlic crostini

Crisp tortilla chip topped with shredded Korean braised beef, caramelized sweet onion, and ginger aioli. 

Corn tortilla filled with pulled chicken, shaved cabbage, and mango-cilantro salsa. 

Sticky rice balls filled with sautéed wild mushrooms, smoked gouda, and chives, served with truffle aioli. nf

Braised short ribs on a soft roll with garlic confit and sweet chopped relish. 

Bamboo rice with wakame salad, topped with ahi tuna and sesame seeds. df, gf, nf

Pita quarters stuffed with seasoned beef, served with turmeric tehini and blended chimichurri.