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starter.
Tenderloin Lettuce Cups.
Seared prime tenderloin, butter lettuce, yuzu kosho aioli, pickled cucumber, crispy rice noodles and sesame. 17
Puerto Rican Empanadas.
Indulge in our savory seasoned beef, enveloped in delectable flaky empanadas.
Paired with a zesty chimichurri sauce. 18
Fresh Mozzarella Wheels.
Hand-breaded fresh mozzarella fried golden and served with house marinara, basil and parmesan. 15
Baja Shrimp Tacos.
Crispy shrimp, citrus slaw, avocado crema, pico de gallo, and fresh lime on warm corn tortillas. 17
Braised Beef Arrancini
2 Golden-fried sushi rice stuffed with slow braised barbacoa and Oaxaca cheese, finished with poblano creme, cotija, and cilantro. 15
Caprese Salad.
Fresh Mozzarella, heirloom tomatoes, basil, aged balsamic glaze, extra virgin olive oil, flaky salt, and cracked pepper. 14
Caesar Salad.
Crisp romaine, Parmesan, house croutons, and creamy Caesar dressing. 12
Protein Add Ons -
Citrus Lime Sous-vide Chicken Breast +$12
Norwegian Atlantic Grilled Salmon (sushi grade) +$16
Garlic buttter grilled Shrimp (3) +$10
entree.
Citrus Garlic Marinated Airline Chicken.
Trechas-marinated sous-vide airline chicken served over warm charred umami butter enriched farro and sweet corn succotash and blistered shishito peppers. 27
Wild Mushrooms Risotto.
Creamy Parmesan risotto with roasted Shiitake and baby bella mushrooms, herbs, crispy shallots, and lemon. 22
Fettuccine al Poblano.
Sous-Vide citrus garlic chicken breast, fettuccine Alfredo infused with fire roasted poblano peppers, cotija, charred corn, cilantro, and Tajin bread crumbs. 28
Cajun Shrimp Fettuccine Alfredo.
Cajun seasoned shrimp with Korean red pepper, tossed in creamy Cajun Alfredo with Parmesan and fresh herbs, and asparagus. 29
Hot Honey Crispy Chicken.
Crispy fried chicken over silky sweet potato pureé with charred broccolini, hot honey butter, and toasted pecans. 28
12oz Prime Ribeye and Frites
Grilled Prime Ribeye with duck-fat Parmesan frites and an arugula salad, topped with cardamom-pickled red onions. 49
Signature Prime Tenderloin Filet.
Our signature 8oz Prime tenderloin filet, topped with black garlic and wine glaze with herb crusted potato pavé, confit pearl onions, charred broccolini and chimichurri. 64
Salmon Harvest Salad.
Salmon with charred corn and avocado salad with kale and arugula, pepitas, cotija, grape tomatoes, pickled red onions and chipotle lime vinaigrette. 26
on the side.
Garlic Mushrooms.
Roasted mushrooms finished with garlic butter and herbs. 8
Fettuccine al Pomodoro.
Fettuccine tossed in house pomodoro tomato sauce, Parmesan cheese, basil and extra virgin olive oil. 10
Corn & Farro Succotash.
Toasted farro with sweet roasted corn, blistered shishitos, roasted poblano, shallots, and savory black garlic-miso herb butter.
Sweet Potato Pureé.
Silky sweet potato pureé finished with butter and thyme. 8
Crispy Fingerling Potatoes..
Roasted heirloom fingerling potatoes with herbs, garlic, Parmesan and flaky sea salt. 10
dessert.
Abuela Chuy's Bundt Cake.
A slice of warm dairy-free vanilla bundt cake with mazapan candied pecans, honey, and brown butter cinnamon crumble. 10
White Chocolate Creme Brulée.
Silky white chocolate custard with a crisp caramelized sugar crust, jammy berries, berry gel and white chocolate chards. 11
S'mores Pot de Creme.
Rich Chocolate custard topped with toasted marshmallow, graham crumble, and dark chocolate. 10
Mexican Chocolate Tres Leches.
Moist Mexican chocolate sponge cake soaked in cinnamon tres leches, topped with Kahlua chantilly, candied pecans and mint. 13
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