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Tues - Sun: Open @ 4pm

(951) 355-2606

3601 University Ave

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

DINE WITH US TODAY

PHONE NUMBER

(951) 355-2606

OPENING HOURS

Tues РFri: Open @ 4pm | Sat & Sun: Open  @ 12pm