Fresh ahi tuna atop a crisp black sesame cracker, finished with microgreens and a hint of sesame for a clean, ocean-inspired bite.
(df. gf. nf.)
AHI POKE
STEAK TATAKI
Thinly sliced prime flat iron steak, lightly seared and served with savory tataki sauce and delicate microgreens.
(df. gf. nf.)
ELOTE CUP
A bold take on street corn with fire-roasted corn, creamy chipotle aioli, cotija cheese, a dusting of Tajín, and fresh cilantro.
(gf. nf. vgt.)
AHI TARTARE
Diced tuna layered with spicy sambal aioli, sweet eel sauce, and a touch of fog for a dramatic presentation.
(df. nf.)
SPRING ROLL
Crisp and colorful with cabbage, carrot, and vermicelli noodles, served with a zesty Thai chili sauce.
(df. nf. vgn.)
TERIYAKI SKEWER
Juicy chicken thigh grilled to perfection, glazed in teriyaki, and topped with scallions and sesame seeds.
(df. gf. nf.)
BACON SCALLOPS
Tender bay scallops wrapped in bacon, finished with a parmesan panko crust and drizzled with chipotle aioli.
(nf.)
PORK BELLY
Crispy, rich pork belly paired with bright and juicy pineapple salsa for a perfect sweet-and-savory bite.
(df. gf. nf.)
WATERMELON HALLOUMI
Char-grilled watermelon and halloumi cheese, topped with fresh mint and a drizzle of Aleppo chili oil
(gf. nf. vgt.)
BEEF WELLINGTON
Elegant and savory—filet mignon, earthy mushroom duxelles, and flaky puff pastry, served with bold peppercorn sauce.
(nf.)
MUSHROOM TARTLET
A delicate tart of sautéed mushrooms, shallots, and celery root purée, topped with fragrant fresh thyme.
(nf. vgt.)
BARBACOA WONTON
Crispy wonton topped with juicy beef barbacoa and smooth guajillo crema, garnished with microgreens.
(nf.)
MANGO CEVICHE
A sweet and tangy bite of mango, palm, cucumber, pepper, and onion with sweet hot citrus marinade.
(gf. nf. vgn.)
BUTTERNUT BRUSCHETTA
Roasted butternut squash, maple onion jam, and mint in a phyllo cup.
(nf. vgn.)
CRAB ARANCINI
Crab risotto and saffron aioli wrapped in a crispy panko breading.
(nf.)
SCALLOP AGUACHILE
Scallop, aguachile verde, cucumber, onion, micro cilantro.
(df. gf. nf.)
CHICKEN INASAL
Marinated chicken lollipop with a calamansi glaze.
(df. gf. nf.)
COCONUT SHRIMP
Torpedo coconut shrimp served with a mai tai dipping sauce.
(df. nf.)
CRAB CAKE
Tender crab cake with a light, crisp breading topped with citrus aioli and micro cilantro.
(df. nf.)
BEET & FETA TOAST
Rainbow beet, whipped herbed feta, and pistachio dust on a crostini.
(vgt.)
MINI AVOCADO TOAST
Silky avocado mousse on a sourdough crostini. Topped with heirloom cherry tomatoes and maldon chili crisp.
(nf. vgt.)
MINI BAHN MI TOSTADAS
Crisp corn round topped with lemongrass pork, pickled daikon & carrot, and cilantro crema.
(gf. nf.)
ELOTE SUMMER ROLLS
Roasted corn, cotija, herbs, vermicelli, cabbage, mint, and lime-chili aioli wrapped in rice paper.
(gf. nf. vgt.)
BOARDS & SPREADS
CHARCUTERIE BOARD
Cured meats like salami and prosciutto paired with an assortment of cheeses including brie, port wine, sage, and manchego.
Complemented by seasonal fruits — grapes, blueberries, and strawberries — along with Marcona almonds, fig jam, crackers, and baguette slices.
MEDITERRANEAN BOARD
A colorful spread of handcrafted dips: garlic hummus, whipped feta, and muhammara.
Paired with fresh carrots, cucumbers, cauliflower, celery, sweet peppers, and olives, served with warm pita and crispy pita crackers.