Chef’s Dinner Menu
Select a starter, main course and dessert for $60/person. Optional wine pairing is available. You may add items when you come in to dine; all charges will be added to your existing tab for a touch-free checkout process.
Starters
Chile relleno a la all spice
Stuffed with mustard potatoes and caesar-inspired kale puree, with shaved fennel and buttermilk crouton (please specify of you want this dish vegetarian)
Slow-poached king salmon
$5 supplement. Tofu-garlic cream, edamame, spring pickles, watermelon sashimi
Stone fruit salad
Fresh, juicy seasonal fruit, baby tomatoes, smoked ricotta, roasted almonds (vegetarian)
Chilled saffron corn soup
Crispy minted gnocchi, fresh garden peas (vegetarian)
hipster toast
A tartine of our housemade sourdough topped with coriander-garlic cheese spread, caramelized onion, summer vegetables and herbs (vegetarian)
Cold lentil salad
Black and yellow lentils, avocado-maple sour cream, heirloom tomato, strawberry, green peas and their shoots (vegetarian)
Main Courses
Imperial strip loin
$10 supplement. Thick cut steak, truffled Mexican style corn on the cob, smashed crispy fingerling potatoes
Pan roasted seabass
Kaffir lime and lemongrass emulsion, snap peas, pickled onion
charred cauliflower steak
Nuoc cham emulsion, cilantro-cumin couscous
Lamb loin
Roasted zucchini, glazed plum, roasted mushroom, plum emulsion
Brown sugar brined cornish hen
$5 supplement. Roasted, served with endive bread salad, potatoes and mushroom gravy
Desserts
Olive oil cake
Yogurt-thyme espuma, citrus-berry compote, nut tuille
Persian orange flower pudding
Creme chantilly, rose jam, pistachio
Malted chocolate kulfi
Salted caramel, macadamia streusel, nut tuille
Sunday Brunch Menu
Breakfast Staples
2 fried eggs
Plain or All Spiced
5
3 scramblEd eggs
Soft scrambled, with fresh cream and chives
9
French omelette
Classic, filled with whipped goat and feta cheeses
10
Brown sugar glazed Neuske’s bacon
2 slices
4
Neiman Ranch breakfast sausages
3 pieces
4
Hash browns
Housemade, with onions and cayenne pepper
4
Crisp confit baby potatoes
Served with cilantro chimichurri
8
Stack of 3 pancakes
Sweet, tangy and just right, served with maple syrup and butter
8
Side of Market fruit
5
housemade granola, yogurt and berries
12
Buttered sourdough toast
2
Toasts
French toast
2 slices of egg bread with stewed market fruit and chantilly cream
12
Ricotta and cItrus jam toast
Lemon-scented sweet ricotta with housemade citrus-berry jam and pistachio crumble
13
Avocado toast
Housemade sourdough, smoked ricotta, avocado, heirloom tomato, almonds, frisee
14
Smoked salmon toast
Housemade sourdough, coriander cheese spread, Samaki smoked salmon, fresh and pickled onions, capers
18
Specialties
CaJun shakshuka
Fresh corn, pepper and tomato succotash baked with 2 eggs
12
Cadillac of pancakes
A big, fluffy baked Dutch baby confection served with fresh berries, housemade jam and chantilly cream (please allow a minimum of 20 minutes)
16
Sandwiches
Chef’s favorite
Fried egg and cheese on a butter croissant
8
simply egg, well….
Soft scrambled eggs, cheddar cheese, caramelized onion, Hawaiian roll, hot sauce aioli
13
Smoked beef sausage sandwich
Smoked polish sausage, fried egg and housemade hot sauce aioli on a King’s Hawaiian bun
15
Chix, man!
Curry-scented fried chicken on a King’s Hawaiian bun with celeriac, coleslaw, cucumber, lettuce, housemade hot sauce and pickles
18
Add a Green salad
5
Beverages
Mimosa
10
Fresh squeezed Orange juice
5
French press coffee
Regular or decaf
5
Espresso or americano
3
Latte or cappucCino
5
Tea, hot or iceD
Choose from our selection of black, green and herbal teas
5
Soft drInks
Sparking lemonade, pomegranate apple cider, blood orange soda, pomegranate orange soda
5
Strawberry passionfruit lassi
5
Wines by the glass and beers
Ask about our current selection!
Menus subject to change. Please bring a jacket or sweater for dinner reservations, as the evenings tend to get cool. For everyone’s safety: face coverings are required at all times except when seated; anyone with symptoms of Covid-19 will not be admitted; access to the restaurant building is limited to restroom use.
