Galentine's Week

Crisp romaine hearts tossed tableside in our classic caesar dressing - spanish white anchovies, garlic, chicano farm egg yolk, dijon, lemon, aged parmesan and cracked black pepper.

Ahi tuna tossed in a dashi soy yuzu sauce served with guacsabi 
Crispy rock shrimp tossed in a chipotle aioli 
Ceviche de Huachinango marinated in lime juice and garnished with tomato, cilantro, cucumbers and garnished with a jalapeno crema

Empanadas de elote, handmade pastries stuffed with roasted corn, cotija cheese, and roasted red peppers 
Flautas de wagyu, flour tortilla filled with ground margaret river wagyu, oaxacan cheese and served with a chipotle crema 
Empanadas de pollo, slow cooked onions, sweet peppers, and jalapeno stuffed in a handmade pastry

8oz grilled new york steak served with crispy fries and chipotle bearnaise

Grilled chicken breast carved table-side served with sweet peppers, slow cooked onions finished with a salsa de mantequilla

Slow cooked Maitake and king trumpet mushrooms carved tableside and served with sweet peppers, slow cooked onions finished with a salsa de mantequilla

Pink champagne served with madagascar vanilla bean marinated strawberries