Appetizers

With bacon and a white truffle emulsion, served with homemade Caribbean bread

With shallots, pinenuts, basil, and Thai Honey Sauce over seaweed salad; Served with toasted seaweed aioli and breadfruit fritters

Marinated and drizzled with truffle oil, served with capers, Parmigiano Reggiano, basil, arugula, and bread

In tomatillo-lemon sauce, with onions, cucumbers, and radishes; Served with a tostada

Baked with creamy spinach, herbs, and a bread crust

With a sweet tomato chutney, oregano marinade, and coriander aioli

Stewed crab over an alcapurria patty, mesclun lettuce, with toasted seaweed aioli

In white wine and verjus sauce; Served with steak fries (Coconut curry +$4)

Arborio fritters with asparagus, mushrooms, and saffron; Served with mesclun lettuce and tumeric-ginger aioli (vegan)

Seared and served with caramelized onions, pickled mustard seeds, and brioche

Served over an arugula salad along with cherry tomatoes, basil, and pesto

Served over puff pastry with a parsley-garlic butter

Mesclun lettuce, cherry tomatoes, onions dressed in our house passionfruit vinaigrette, topped with parmesan and croutons (arugula salad +$4)

Chef's selection of a variety of cheeses, served with truffle honey and bread