CULINARY COORDINATES

Sweet Plantains with Pigeon Pea Rice

Caramelized sweet plantains paired with fragrant pigeon pea rice, slow-cooked with sofrito, annatto, and peppers. Garnished with fresh cilantro and edible flowers.

Blu Brussels

Crispy fried Brussels sprouts with diced salt pork, tossed in a macerated blueberry horseradish sauce, balanced with roasted garlic, shishito peppers, and crushed red pepper.

Larb Gai

Vegan chorizo infused with lime and Porcini, served in crisp romaine leaves. Served with fresh mint, red onion, basil, ginger, cilantro, Thai chilis, and peanut sauce.

Pickle Fries

Crispy steak fry dill pickles, battered in our house gluten-free blend and served with our signature tangy Comeback Sauce.

Feta & Hummus Duo

Two bold dips, one unforgettable duo. Creamy whipped feta, and silky garlic hummus, served with crostini chips and a crisp medley of veggies.

Korean Prawns

Gochujang-glazed prawns served over a bright sea bean salad with heirloom tomatoes, watercress, and brunoise red pepper, finished with toasted sesame and sherry-Dijon vinaigrette.

Curry Mussels

Aromatic red curry coconut broth envelops fresh mussels, enhanced with fish sauce, brown sugar, and fragrant herbs. Served with grilled baguette slices for the perfect dip.

Charred Octopus

Tender charred octopus, marinated in balsamic vinegar and roasted garlic oil. Served over a bed of arugula with pickled red radish, and garnished with parsley, lemon zest, fried garlic, and olive oil.

Bacon-Wrapped Dates

Sweet dates wrapped in smoky bacon and glazed with a chili-bourbon sauce. Served over arugula with microgreens for a perfect sweet-savory bite.

Deviled Scotch Eggs

Hard-boiled eggs wrapped in a rosemary-thyme lamb crust, fried to a golden crisp. Served atop arugula with a creamy deviled yolk filling and edible flowers for a touch of elegance.

Carne Con Elotes

Fire-charred skirt steak meets the bold flavors of roasted corn, lime, and chili spice. Served with crispy cantina-style corn chips dusted in Tajín for the perfect balance of heat, zest, and crunch.

Peking Pig

Crispy-skinned braised pork belly, glazed in rich Peking sauce and topped with pickled red cabbage, bok choy, and grated parsnip. A finishing touch of Thai chilis, sesame, and shaved garlic brings heat and depth to this flavor-packed dish.

Filipino Adobo Chicken Wings

Whole grill-charred chicken wings marinated in a bold blend of soy, vinegar, bay leaves, and garlic. Served with Filipino pico, crispy garlic, on top of coconut rice.

Pomme Frites

Crispy roasted Peruvian fingerling potatoes, infused with rosemary, thyme, and fresh garlic. Topped with tender slices of grilled beef tenderloin, rich demi-glace, and fresh parsley, drizzled with creamy garlic aioli.

Muffuletta Sliders

A nod to New Orleans—fluffy focaccia buns stacked with layers of mortadella, Genoa salami, prosciutto, and buffalo mozzarella. Topped with a house-made olive salad and pistachio mayo for the ultimate savory bite

Braised Oxtail

Slow-braised oxtail served with roasted garlic and herb fingerling potatoes, tender broccolini, and finished with a rich oxtail jus. Garnished with Bulls Blood microgreens for a vibrant touch.

Triple Berry Tart

A golden, buttery tart crust filled with a luscious blend of blueberries, raspberries, and blackberries, lightly sweetened and baked to perfection.

Key Lime Budino

A silky key lime mascarpone custard layered over a buttery graham cracker crust, topped with fresh whipped cream and lime zest. Bright, creamy, and perfectly tangy.

Poured Over Coffee

Prepared table side featuring a rotating roast from Stone Creek Coffee.