A Chef’s Tour

++Tri Tip Soba

Chilled noodles tossed with shredded scallion, toasted peanuts, sesame and ponzu mint dressing topped with seared choice tri tip
Option: Make it vegetarian with seared tofu

**Biltong Spiced Short Rib Bowl (GF)

South African classic with our twist- coriander and peppercorn braised boneless short rib with brown rice, wasakaka (garlic and parsley sauce), pepper relish and black sesame tahini

Chicken Yakitori (GF)

Yuzu glazed chicken thigh topped with toasted sesame and shredded nori

**Cochonita Pato Tostada (GF)

A dish inspired by Chef Clint’s travels through the Yucatán- Achiote and citrus marinated duck is braised in banana leaves and shredded, served on a crisped house made corn tortilla with pickled onion and Serran

++Roasted Tofu Crudités (V, GF)

Roasted firm tofu topped with chickpea hummus and seasonal vegetables, drizzled with chile infused EVOO

**Ceviche, choice of three styles (GF)

Peruvian- Whitefish marinated with Leche de Tigre, roasted corn, aji Amarillo, sweet potato chips
Sian Ka’an- Yucatecan style with shrimp and conch, red onion, cucumber and lime with fried corn chips
Valencian- Whitefish and scallops with Serrano, lime and sherry vinegar

Continental Dip Display (GF)

Chickpea hummus, artichoke and spinach dip, roasted eggplant baba ganoush and sesame tahini with crackers, vegetables, breads and grissini

$28-40++ per person, based on service

Download our 2017 Spring Menu Portfolio HERE

Menu Legend: GF=Gluten Free, V=Vegan, Veg=Vegetarian

**=Chef Clint’s Favorite ++Chef Zak’s Favorite