FROM THE OVEN
CHICKEN ADOBO FLATBREAD
Flatbread baked with chipotle tomato sauce and cooked al pastor chicken breast cut in cubes. Topped with sliced raw onion, roasted pineapple, sliced avocado, queso fresco chunks and cilantro leafs
IBERICO FLATBREAD
Flatbread baked with sundried tomato sauce. Topped with sliced iberico ham, manchego cheese shaves, green olives, baby arugula and red wine reduction
TANO FLATBREAD
Focaccia bread baked with pistacho pesto and smoked bacon cut in cubes. Topped with fresh burrata cheese cut in pieces, baby heirloom tomatoes marinated in olive oil, baby
arugula and balsamic reduction
GARDEN FLATBREAD
Whole wheat flatbread baked with sundried tomato sauce. Topped with goat cheese, figs cut, mix greens, baby spinach, Honey
KAISER SALAD
Romaine heart torched. Topped with flavored panko bread crumbs, smoked caesar dressing, fried bacon cubes and cherry tomatoes
SHORT RIB GYOZAS
Stuffed dumpling long-cooked short rib seasoning with soy sauce, ginger, and green onion. Serve with hoisin citrus ponzu sauce
BAKED BRIE
Cheese baked and served in an iron cast pan with Spanish chorizo. Garnished with sweet pear compote, roasted marcona almonds and balsamic reduction. Serve with baked bread crackers
OUR FRIES
Fried cooked with sea salt, parmesan cheese and truffle oil. Serve with 3 sauces, curry ketchup, jalapeno mustard, creamy blue cheese dip
YELLOWTAIL TACO
Tuna torched serve with a fresh salad of Jicama, green leaves and mango. Serve with cilantro alioli, roasted sweet corn on blue corn tortillas
JUICY TACO
Braised short rib in chunks. Serve with cucumber and daikon salad, toasted sesame seeds and wasabi mayo. On blue corn tortilla
DTE SALAD
Fresh salad of green leaves, jicama in julienne, cherry tomatoes, avovado in cubes, baby carrots sticks, pear wedges and a dressing made with yuzu juice, olive oil, honey and balsamic vinegar
CHICKEN ADOBO FLATBREAD
Flatbread baked with chipotle tomato sauce and cooked al pastor chicken breast cut in cubes. Topped with sliced raw onion, roasted pineapple, sliced avocado, queso fresco chunks and cilantro leafs
IBERICO FLATBREAD
Flatbread baked with sundried tomato sauce. Topped with sliced iberico ham, manchego cheese shaves, green olives, baby arugula and red wine reduction
TANO FLATBREAD
Focaccia bread baked with pistacho pesto and smoked bacon cut in cubes. Topped with fresh burrata cheese cut in pieces, baby heirloom tomatoes marinated in olive oil, baby
arugula and balsamic reduction
GARDEN FLATBREAD
Whole wheat flatbread baked with sundried tomato sauce. Topped with goat cheese, figs cut, mix greens, baby spinach, Honey
KAISER SALAD
Romaine heart torched. Topped with flavored panko bread crumbs, smoked caesar dressing, fried bacon cubes and cherry tomatoes
SHORT RIB GYOZAS
Stuffed dumpling long-cooked short rib seasoning with soy sauce, ginger, and green onion. Serve with hoisin citrus ponzu sauce
BAKED BRIE
Cheese baked and served in an iron cast pan with Spanish chorizo. Garnished with sweet pear compote, roasted marcona almonds and balsamic reduction. Serve with baked bread crackers
OUR FRIES
Fried cooked with sea salt, parmesan cheese and truffle oil. Serve with 3 sauces, curry ketchup, jalapeno mustard, creamy blue cheese dip
YELLOWTAIL TACO
Tuna torched serve with a fresh salad of Jicama, green leaves and mango. Serve with cilantro alioli, roasted sweet corn on blue corn tortillas
JUICY TACO
Braised short rib in chunks. Serve with cucumber and daikon salad, toasted sesame seeds and wasabi mayo. On blue corn tortilla
DTE SALAD
Fresh salad of green leaves, jicama in julienne, cherry tomatoes, avovado in cubes, baby carrots sticks, pear wedges and a dressing made with yuzu juice, olive oil, honey and balsamic vinegar
FROM CRUDO BAR
PERUVIAN CEVICHE
Fish marinated in lime juice and leche de tigre sauce. Mixed with chili, cilantro and onions. Garnish with roasted corn and sweet potato cooked in ginger syrup
NIKKEI CEVICHE
Tuna fish marinated in lime juice, leche de tigre, soy sauce and oyster sauce. Mixed with cucumber, celery and onions. Garnish with roasted corn and sweet potato cooked in ginger syrup
POKE BOWL
Serve rice sushi on the bottom. Topped with edamame beans, avocado cut in cubes, seaweed salad, purple cabbage and radish salad, sliced pickled Japanese cucumber, mango cut in cubes, pickled sliced jalapeno
Topped tuna fish cut in cubes marinated with soy sauce, sesame seeds and sesame oil
OISHI SUSHI ROLL
Sushi maki roll nori in, stuffed with raw salmon, seasoned seaweed salad and cream cheese. Avocado and ell sauce outside. Topped crispy nori strips
NEW CALI SUSHI ROLL
Sushi maki roll nori in, stuffed with brunois cooked prawns mixed with oyster mayonnaise, cucumber stick and avocado sliced. Tuna and tobiko outside. Topped smooth togarashi sauce
SALMON TARTARE
Salmon cut in diced seasoned with capers, mustard, and a dressing prepared with olive oil, dill weed, lime juice and honey. In a mold place avocado cut in cubes on the bottom and on that place tartare. On that we served a micro greens salad and salmon roe. Purple corn chips on the side
PERUVIAN CEVICHE
Fish marinated in lime juice and leche de tigre sauce. Mixed with chili, cilantro and onions. Garnish with roasted corn and sweet potato cooked in ginger syrup
NIKKEI CEVICHE
Tuna fish marinated in lime juice, leche de tigre, soy sauce and oyster sauce. Mixed with cucumber, celery and onions. Garnish with roasted corn and sweet potato cooked in ginger syrup
POKE BOWL
Serve rice sushi on the bottom. Topped with edamame beans, avocado cut in cubes, seaweed salad, purple cabbage and radish salad, sliced pickled Japanese cucumber, mango cut in cubes, pickled sliced jalapeno
Topped tuna fish cut in cubes marinated with soy sauce, sesame seeds and sesame oil
OISHI SUSHI ROLL
Sushi maki roll nori in, stuffed with raw salmon, seasoned seaweed salad and cream cheese. Avocado and ell sauce outside. Topped crispy nori strips
NEW CALI SUSHI ROLL
Sushi maki roll nori in, stuffed with brunois cooked prawns mixed with oyster mayonnaise, cucumber stick and avocado sliced. Tuna and tobiko outside. Topped smooth togarashi sauce
SALMON TARTARE
Salmon cut in diced seasoned with capers, mustard, and a dressing prepared with olive oil, dill weed, lime juice and honey. In a mold place avocado cut in cubes on the bottom and on that place tartare. On that we served a micro greens salad and salmon roe. Purple corn chips on the side
SHARE IS BETTER
OYSTER PLATTER
Over frappe ice 06/12 pieces with sliced lemons. Serve with 3 sauces, champagne pickled shallots and horse radish, raw tomato and onion sauce, dill .garlic mayonnaise
COLD CUTS
Stone plate with bresaola, prime prosciutto ham, iberico chorizo.Serve with whole mustard, tomatoes marinated with olive oil, green olives marinated in garlic and oregano, sourdogh crackers
COCO PRAWNS
Coconut Crust, Sriracha Mayonnaise, Mango Relish
CHEESE PLATE
Stone plate with brie, manchego and smoke gouda. Serve with grapes, raspberry jam, mix of nuts and sourdough cracker
OYSTER PLATTER
Over frappe ice 06/12 pieces with sliced lemons. Serve with 3 sauces, champagne pickled shallots and horse radish, raw tomato and onion sauce, dill .garlic mayonnaise
COLD CUTS
Stone plate with bresaola, prime prosciutto ham, iberico chorizo.Serve with whole mustard, tomatoes marinated with olive oil, green olives marinated in garlic and oregano, sourdogh crackers
COCO PRAWNS
Coconut Crust, Sriracha Mayonnaise, Mango Relish
CHEESE PLATE
Stone plate with brie, manchego and smoke gouda. Serve with grapes, raspberry jam, mix of nuts and sourdough cracker
SWEET TOUCH
DESSERT PLATTER
Churros, Mochi Ice Cream, Mango Sticky Rice, Strawberries, Nuttela
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