Plating & Garnishes
In a Small Coupe with Julienne Scallions.
Loaded Smashed Potatoes
Earthy sprouts with tang, a hint of sweetness and crunchy garlic.
Ponzu Brussels Sprouts
Made in house with sour cream, onion powder, garlic powder, salt and scallions. It's cool, and creamy, with a sharp onion zest.
Scallion Sour Cream
Crucial to ask guest if they've had it before, as it is a distinctly fatty cut of meat, rich in flavor and texture. To ensure guest satisfaction and manage expectations, we must kindly inform guests that due to the inherent characteristics, we do not offer comps based on its fattiness.
Pork Belly
Need to ask guests if they would you like to add any bacon and if they will enjoy the truffle ranch drizzled on top.
Baked Truffle Mac
In a Black Stone Crock on a Napkin Lined Small Round Plate.
Ponzu Brussels Sprouts
A luxurious, creamy dish with an earthy truffle essence and a crispy, herbed topping.
Baked Truffle Mac
Slow cooked in a blend of coffee, onion, ancho chiles, cloves and lime juice. It's richly savory with a unique coffee undertone.
Coffee Ancho Braised Short Rib
Built with sea salt, peppermint crumble, chocolate sauce, peppermint ice cream and whipped cream.
Peppermint Patty Panookie
Made of Mozzarella, Italian Sausage, Roasted Red Pepper, Arrabbiata Sauce, Fresno Chili, Calabrian Chili Oil, Parmesan, Fresh Basil, Lemon Zest
Arrabbiata Flatbread
On a Large Round Plate with Cracked Pepper.
Short Rib Pappardelle
Savory and rich, complemented by zesty, fresh toppings and creamy, tangy cilantro lime cream.
Barbacoa De Costilla Tacos
A spicy Italian tomato sauce made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.
Arrabbiata Sauce
Noodles are tossed in sauce, then garnished with basil, a three-cheese dollop and cracked pepper.
Short Rib Pappardelle
Made with mayo, basil, walnut, parmesan, garlic, olive oil and seasoning. It's herbaceous, with a garlicky punch.
Pesto Aioli
On a Small Rectangle with Grated Parmesan, Julienne Basil & Lemon Zest.
Arrabbiata Flatbread
Layers of savory, crunchy, and creamy elements combined with rich tomatoes, herbs, garlicky aioli and rich cheeses.
Chicken Parm Sandwich
A bulb vegetable that are smaller than onions, and have a subtle rich and sweet flavor. During the cooking process, the natural sugars slowly cook, browning and deepening in flavor, which creates a deep savory, yet sweet component.
Caramelized Shallots
Built with pickled red onion, feta, fresno chili and cilantro.
Camarones A La Diabla Tacos
Cooked down in spicy sauce made of red chili flakes, salsa rojas, plus an extra kick from Calabrian chili oil. It is rich and boldly spicy.
Sautéed Shrimp Diabla
On a Large Square with Napkin Lined Taco Stand with Cilantro, Avocado Cream and Lime Wedges.
Camarones A La Diabla Tacos
A delightful combination of crispy, creamy textures with a smoky, tangy twist and a fresh finish.
Loaded Smashed Potatoes
Made from roasted red peppers, tomatoes, garlic, red wine vinegar, smoked paprika, sea salt, cayenne pepper, and olive oil. It's vibrant and complex with a tangy, slightly sweet and smoky taste, accentuated by the spiciness of the cayenne pepper. The olive oil brings everything together into a smooth, rich consistency.
Romesco Sauce
Guests have the option to omit the protein and get shrimp, flank steak or two grilled chicken breasts in its place; steak and chicken come with an upcharge. If shrimp is substituted, it will be served with 6 prawns.
Romesco Salmon
Seasoned with smoked paprika, adding a subtle smokiness and a mild heat that complements the rich, fatty texture
Smoked Paprika Grilled Salmon