Haya - Flor Fina

House mojo pork, ham, salami, swiss, pickle, mustard, salted agave butter​

7oz Providence Cattle beef patty, white American, bibb lettuce, heirloom tomato, onion, pickle, fina sauce​

Inspired by peruvian street food dish “salchipapas”, quarter pound all beef hot dog, fried “ripper-style”, served over crispy fries in the bun, topped with spicy aioli, ketcup, cotija cheese, and fresh scallions. Option to add a fried egg. (fries are inside the bun)​

beer batter dipped and fried mahi mahi, served on a bun with lettuce, tomato, & malt vinegar aioli, and a side of fries​

2 eggs your way, choice of bacon or sausage, choice of fresh fruit or sweet potato grits​

Roasted jalapeno, onion jam, manchego cheese, chipotle lime aioli, truffle malanga​

Fluffy buttermilk pancakes with Seminole pumpkin puree in them, topped with roasted pumpkin, candied peanuts, Aleppo chili whipped cream and served with maple syrup​

Grass-fed Providence Cattle beef heart and tenderloin, dressed with a black garlic-Dijon-anchovy vinaigrette, plated in a roasted bone marrow canoe, garnished with fried shallot, crispy garlic, pickled shallots, egg yolk jam, and served with a side of bone marrow butter crostini​

Baby gem romaine lettuce leaves, dressed with a tangy & herbacious kalamansi citrus – based caesar dressing, garnished with crispy pork rind “croutons” and cotija cheese (a dry, firm salty Mexican cow’s milk cheese referred to as the “parmesan of Mexico)​

A play on the southern gulf coast classic of cajun boiled peanuts, combined into the idea of a peanut soup. Raw peanuts are boiled in a spicy cajun seasoned chicken broth, and then blended and used to thicken fortified chicken broth into a bisque consistency. (can be made dairy free without pecorino to finish)​

Rich savory & slightly spicy Jalisco-style braised beef mixed with oaxaca cheese, rolled into egg roll wrappers & deep fried. Served with a traditional consommé made from the braising liquid & black garlic.​

Confit duck (duck leg, herb salt cured, slowly cooked in duck fat), refried black beans (with pork & duck fat), mole negro (bittersweet oaxacan mole sauce with roasted chiles, nuts, seeds, and dark chocolate), and kumquat jam with cotija cheese, on a corn tostada.​

House-made pierogis with boiled yucca & oaxaca cheese filling, seared with brown butter, and topped with a mango-onion caramel​

Layered potato pave, cut into cylinders reminiscent of tater tots, fried crispy, and served over our salsa brava, garnished with spicy garlic aioli, blistered shishito peppers, and cilantro leaves​

Raw diced beef tenderloin, dressed with a tangy sherry-caper aioli, shallots, garlic, and parsley. Garnished with caviar, thinly shaved radish, a chili crisp oil made with crispy yucca, a raw egg yolk, and medianoche bread crostini.​