Grand Opening Menu
Citrus Carpaccio Salad
Blood and navel oranges, grapefruit, shaved fennel, red onion, and peppery arugula, topped with kalamata olives, cotija cheese, and extra virgin olive oil.
Duck Tostada
Tender confit duck, smooth black bean purée, and a sweet cherry-rum glaze, served on a crisp hibiscus tortilla.
Braised Short Rib
Slow-braised short rib served over a creamy celery root purée, finished with a rich Aleppo pepper demi-glace and a bright pomegranate chimichurri.
Tres Leches Bread Pudding
Warm, decadent bread pudding served with vanilla ice cream, smooth crème anglaise, and a sprig of fresh mint.