Chef Andy Suarez

Shrimp gyoza with shisho aioli

Sea Scallops, citrus Aioli, Crushed Wasabi Peas and tomatoes

Steak tartare with bonito flakes (Surf and Turf)

Japanese potato creamy lobster soup served with sourdough and furikake butter

Seafood croquette with tobiko and yuzu aioli

Pineapple tuna ceviche with avocado and tostada with salsa macha

Eel taco with pico de gallo and pickled onions

Grilled octopus with squid ink aioli topped with a ginger garlic chimichurri

Beef dumplings with truffle aioli and a ponzu chili sauce

Mixed greens, cucumber, cherry tomato, beets, honey lemon dressing and asian pear

Persimmons, orange supreme, plum topped with a shisho honey dressing

Snow peas, carrots, pickled beets, peaches with sesame miso dressing

Tomato and daikon radish salad topped with nori and soy vinaigrette

Arugula and endive Salad with radishes and blood orange drizzled with a rice syrup spicy dressing

Chefs special

Creamy truffled udon with seared scallops

Grilled NY strip steak with Miso butter served with green beans and japanese sweet potato

Salmon Poke bowl topped with assortment of toppings and salmon roe

Eel Maki sushi roll with avocado, scallions, oyster sauce and cucumber

Grilled teriyaki octopus with roasted potatoes and broccolini

Matcha tres leches with whipped cream and berries

Lychee sorbet with togarashi and rice syrup

Bananas foster with japanese whiskey topped with gelato and tobiko

Plantain fritters with miso caramel and smoked berries

Brown butter blondie, soy caramel, ice cream, sesame brittle

Chocolate lava cake with lemon whipped cream

Grilled Italian bread with ricotta and tomato jam

Spinach and mushroom Flatbread

Fried Eggplant with basil pesto aioli

Tuscan garlic white bean dip with crostini

Tomato bruschetta on Italian bread topped with aged balsamic glaze

Broccolini with parmesan and crispy garlic chips topped with extra Virgin olive oil

Garlic cheese bread topped with sundried tomato

Meatless Meatballs with roasted garlic sauce

Antipasto skewers- olives, artichokes, tomatoes, cheese

Caprese salad- fresh mozzarella, basil, cherry tomatoes

Classic Caesar salad- Romaine lettuce, parmesan, croutons

Summer farro salad- farro, mint, cucumber, strawberry , citrus vinaigrette

Mixed greens, pickled beets, red onions, ricotta, sunflower seeds

Chicken marsala

Chef's special of the day

Pan seared cod with salsa verde served with grilled peppers and asparagus

Fresh pasta of the day with vodka creamy sauce

Grilled Skirt steak with polenta and green beans topped with italian chimichurri

Green pea and mushroom risotto

Vanilla gelato With chocolate syrup and Chocolate chips

Chocolate mousse with pistachios

Zabaglione with berries

Italian lemon cheesecake

Fruit sorbet of the day

Zeppole with powdered sugar

Grilled bread with jam, herbed goat cheese, and tomato jam

Farmers market mixed greens, mandarins, olives, Manchego and sherry vinaigrette topped with almonds

Shrimp saffron risotto topped with mixed grilled vegetables

Grilled Steak with romesco sauce served over roasted carrots and yellow squash

Cheesecake with dulce de leche topped with strawberries

Hummus: Roasted peppers, pomegranate, garbanzo beans, pita bread

Eggplant Wrapped Dates: Dates, chili oil, eggplant, sun-dried pesto aioli

Whipped Feta and Honey: Summer vegetables, wildflower honey, feta cheese, cream, bread

Ahi Tuna Crudo: Tuna, citrus, olive oil, tomatoes, pickled shallots

Greek Salad: Romaine, tomato, cucumber, kalamata olive, feta, red pepper, Greek dressing

Citrus and Fennel Salad: Arugula, pickled fennel, blood orange, grapefruit, manchego cheese, dill vinaigrette, mint

Summer Salad: Mixed greens, shaved carrots, peaches, sweet peppers, lemon honey dressing, mozzarella

Mediterranean Chopped Salad: Romaine lettuce, olives, chickpeas, red onion, pecorino, tomatoes, cucumber, Dijon maple dressing

Harissa Grilled Chicken: Chicken, turmeric almond rice, zucchini, salsa verde

Grilled Steak: Beef tenderloin, seasonal roasted vegetables, quinoa, zhough

Chef's Choice of Fish: Fish, parsnip puree, garlic, mint, parsley

Oyster Mushroom: Mushrooms, aleppo, olive oil, za'atar spices, spinach risotto

Berries and Fig Crostata: Cardamom, sugar, figs, berries

Honey Vanilla Parfait: Granola, honey, berries, nutmeg

Orange Blossom Crème Brûlée: Burnt sugar, orange blossom water, cream

Baklava: Chopped nuts, syrup, berries, pistachios

1.Fried potato and cheese empanadas with spicy aioli

2.beet salad ceviche with tostadas and salsa macha

3.Creamy garlic hummus with carrots and cucumber

4. Charred eggplant crostini with pomegranate syrup

5.Pan con tomate

6. Potato Croquette with smoked aioli

7.charred shishito peppers with ponzu aioli

8. Chefs surprised item

9.chef's special of the day

1.Mixed greens with cucumber, red onion, mint and Greek dressing

2.Romaine lettuce with radishes, avocado, tomatoes and cilantro-lime dressing

3.Mixed greens with red onion, corn, queso fresco and spicy honey dressing

4.chefs Surprise item

5.chefs surprised item

1.Miso Cauliflower steak with polenta and roasted pepper sauce

2.grilled steak with romesco sauce and roasted vegetables

3. Herbed chicken with green beans and roasted potatoes

4. Fish of the day with chimichurri and grilled vegetables

6.chef's special of the day

1. Vanilla creme brulee with glazed berries and dehydrated berries

2.Arroz con leche with candied nuts and berries

3. Gelato of the day with Almond dust

4. Vanilla cheesecake with blueberry sauce

5. Chef´s surprised item

6. Chef's special of the day

1.Fried potato and cheese empanadas with spicy aioli

2.beet salad ceviche with tostadas and salsa macha

3.Creamy garlic hummus with carrots and cucumber

4. Charred eggplant crostini with pomegranate syrup

5.Pan con tomate

6. Potato Croquette with smoked aioli

7.charred shishito peppers with ponzu aioli

8. Chefs surprised item

9.chef's special of the day

1.Mixed greens with cucumber, red onion, mint and Greek dressing

2.Romaine lettuce with radishes, avocado, tomatoes and cilantro-lime dressing

3.Mixed greens with red onion, corn, queso fresco and spicy honey dressing

4.chefs Surprise item

5.chefs surprised item

1.Miso Cauliflower steak with polenta and roasted pepper sauce

2.grilled steak with romesco sauce and roasted vegetables

3. Herbed chicken with green beans and roasted potatoes

4. Fish of the day with chimichurri and grilled vegetables

6.chef's special of the day

1. Vanilla creme brulee with glazed berries and dehydrated berries

2.Arroz con leche with candied nuts and berries

3. Gelato of the day with Almond dust

4. Vanilla cheesecake with blueberry sauce

5. Chef´s surprised item

6. Chef's special of the day

Chef's Choice Bread: Truffle butter, tomato jam, cheese

Sweet Tomato Savory Tart: Tomatoes, herbs, olive oil, savory crust

Beef Tartare: Quail egg, scallions, shallots, capers, maldon salt

Caramelized Onion Crostini: Onions, herbs, gruyere, figs, honey

Smoked Salmon Brioche: Dill, tobiko, salmon, bread, boursin cheese

Mixed Greens Salad: Cucumbers, pickled red onions, blue cheese, honey Champagne vinaigrette, sunflower seeds

Endive Salad: Endives, citrus fruit, cucumber, mint, walnuts, mustard dressing

French Salad: Romaine lettuce, blue cheese, tomatoes, crispy pancetta, red onion, red wine vinaigrette

Summer Salad: Mixed greens, strawberry, radishes, snow peas, champagne vinaigrette, candied almonds

Heirloom Salad: Tomatoes, brie cheese, olives, smoked maldon salt, sourdough croutons, pesto dressing

Coq au Vin: Chicken, red wine, herbs, lardons, mushrooms

Filet Mignon: Beef tenderloin, peppercorn assortment, cauliflower puree, herbed compound butter, haricot vert

Scallops: Pan-seared scallops, beurre blanc, caramelized carrot puree, grilled asparagus

Catch of the Day: Fish, herbs, cream, blue cheese, roasted potatoes, zucchini

Chocolate Mousse: Mixed berries, chocolate syrup, topped with pistachios

Crème Brûlée: Lemon, vanilla, cream, burnt sugar, dehydrated strawberries

Flourless Chocolate Cake: Whipped cream, apricot jam, chocolate

Summer Tart: Lemon curd, seasonal berries, mint, basil

Poached Pears: Prosecco, star anise, cinnamon, pear, gelato

Charred edamame with smoked maldon salt

Miso soup with mushrooms, seaweed and scallions

Shishito peppers with spicy aioli and lemon

Grilled miso carrots with edamame hummus

Vegetable Gyoza with chili crisp and ponzu

Spicy Fried Tofu, Avocado Relish, Fresno Chili

Cauliflower Tempura, Smoked Chili Aioli, crispy onions

Fried vegetable egg rolls with oyster sauce aioli

Cauliflower ceviche served with tostadas and salsa macha

Salt massaged raw eggplant salad with miso dressing topped with pomegranate

Seaweed and ginger salad

Wood ear mushrooms salad and shaved carrots

Japanese cucumber salad with cilantro and mint

Curried udon noodles with Grilled chicken

Stone Bowl beef rice with assorted vegetables

Chicken ramen bowl with chili oil

Miso Skirt steak with grilled asparagus and sweet potatoes topped with asian chimichurri

Tuna sushi maki roll with oyster sauce, citrus aioli, cucumber, jalapenos

Pan fried Fish of the day with sticky rice and grilled zucchini topped with ponzu sauce

Green tea creme brulee with strawberries

Gelato with sesame brittle

Cheesecake with grilled peaches

Sorbet of the day with togarashi and honey

Soy milk ice cream with poached pears and black sesame

Mochi of chefs choice with a soy glaze reduction and berries