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Jerk-seasoned ahi, chervil-chive oil, and mango salsa.
Chef's selection; served with tortilla chips.
Coconut crusted prawns, with apple-pear marmalade.
Chipotle-honey glazed calamari, with ginger-lime aioli.
Fresh corn masa, filled with braised beef and queso oaxaca (huacatay-chipotle crema).
Baked cheese with chorizo sausage or roasted peppers.
Guajillo marinated Allen Brothers skirt steak, avocado mousse, brick and pestle tomato-chile sauce, arugula, onion pebre, and cojita.
Guajillo braised chicken, black bean purée, and escabeche-carrot slaw.
Honey-siracha rockfish, avocado, salsa cruda, lime creama, and fire-roasted salsa.
Macademia crusted swordfish, coconut rice, smoked pomodoraccio tomatoes, cilantro pesto, and sherry reduction.
Grilled king salmon, tomatillo rice, tostones, banana mojo, and pineapple-black bean salsa.
Pan-seared alaskan halibut, roasted fingerling potatoes, green beans, romesco sauce, and berry salsa.
Draper valley chicken breast, roasted marble potatoes, rainbow carrots, cipollini onions, and mole poblano.
Grilled top sirloin, caramelized bananas, bacon, dijon cream, fingerling potatoes, and seasonal vegetables.
Grilled Allen Brothers skirt steak, chimichurri, broccolini, fingerling potatoes, onion pebre, and ancho glaze.
Choose between: prime rib or hardwood grilled prime rib with, green bans, carrots, poblano mash, chipotle horseradish, and au jus.