101 - GEISHA BREA

SHISHITO PEPPERS TOPPED WITH MALTED SALT, SERVED WITH A SIDE OF CREAM.

FRESH STEAMED EDAMAME, SAUTÉED IN GARLIC SAUCE.

FRESH STEAMED EDAMAME, SAUTÉED IN SPICY GARLIC SAUCE.

STEAMED PORK-FILLED POTSTICKERS PAIRED WITH A HOMEMADE BLACK SAUCE MIXED WITH CUCUMBER, ONION, AND SERRANO PEPPERS.

CRISPY RICE TOPPED WITH FRESH SPICY TUNA, AVOCADO, SERRANO PEPPER SLICES, EEL SAUCE, GREEN ONIONS, SESAME SEEDS, AND A SPICY MAYO BASE.

HOUSE-MADE GUACAMOLE SERVED WITH QUESO FRESCO, PICO DE GALLO, AND SERRANO PEPPERS ON THE SIDE, LETTING YOU CUSTOMIZE YOUR FLAVOR AND HEAT. SERVED WITH HOMEMADE CRISPY TORTILLA CHIPS.

A TOWER OF AVOCADO TOPPED WITH THE CHEF’S SELECTION OF FRESH FISH MIXED WITH RED ONION AND CUCUMBER IN A CHIPOTLE AIOLI, FINISHED WITH MICRO CILANTRO. SET OVER A BASE OF BLACK SAUCE. SERVED WITH A CRISPY WONTON TOSTADA.

TRADITIONAL WINGS TOSSED IN YOUR CHOICE OF SAUCE: BUFFALO, MANGO-HABANERO, BBQ, A LA DIABLA, HONEY SRIRACHA, CHILTEPIN, OR POW POW CHIPOTLE. SERVED WITH RANCH DRESSING.

KUROBUTA PORK BELLY SLOW-COOKED AND DEEP-FRIED FOR A CRISPY FINISH, SERVED WITH OUR HOUSE-MADE HONEY SRIRACHA SAUCE, SERRANO GREEN SAUCE, AND WARM CORN TORTILLAS.

CRISPY WONTON TOSTADA LAYERED WITH TRUFFLE AIOLI AND A FRESH SELECTION OF MIXED SEAFOOD MIXED WITH CILANTRO-SERRANO AIOLI.

*ALL STEAKS ARE SERVED MEDIUM. RARE ON A HOT PLATE WITH YOUR CHOICE OF BUTTER: TRUFFLE, ROSEMARY OR CAJUN

*ALL STEAKS ARE SERVED MEDIUM. RARE ON A HOT PLATE WITH YOUR CHOICE OF BUTTER: TRUFFLE, ROSEMARY OR CAJUN

TUNA, SALMON, HAMACHI, AND SEARED ALBACORE TOPPED WITH SERRANO SLICES, PICKLED GINGER, FRESH LEMON, AND MICROGREENS.

STUFFED WITH CRAB MEAT, SPICY TUNA, SHRIMP TEMPURA, CUCUMBER, AND AVOCADO, THEN TOPPED WITH SEARED CAJUN TUNA, RED ONION, MASAGO, PONZU, AND SOY MUSTARD.

STUFFED WITH SHRIMP TEMPURA, KANIKAMA, PERSIAN CUCUMBER, AND AVOCADO, TOPPED WITH SALMON, CRACKED BLACK PEPPER, LEMON SLICE, EEL SAUCE, WHITE SESAME SEEDS, AND BLACK TOBIKO.

TEMPURA SHRIMP, AVOCADO, CUCUMBER, AND KANIKAMA WRAPPED IN SOY PAPER, TOPPED WITH TUNA, SALMON, CHEF-SELECTED FISH CEVICHE, AND OUR SIGNATURE SPICY SAUCE.

BAKED ROLL WITH CRAB MEAT, AVOCADO, CUCUMBER, AND SHRIMP TEMPURA, TOPPED WITH SPICY TUNA, SPICY MAYO, AND MOZZARELLA.

CRAB, MANGO, AND AVOCADO WITH SALMON ON TOP, SET OVER EEL SAUCE AND FINISHED WITH HOUSE-MADE MANGO SALSA AND SOY MUSTARD.

STUFFED WITH BLUEFIN TUNA, SALMON, HAMACHI, AND CUCUMBER, TOPPED WITH AVOCADO, SERRANO SLICES, TRUFFLE AIOLI, EEL SAUCE, AND SPICY MAYO.

STUFFED WITH SPICY ALBACORE, SHRIMP TEMPURA, AVOCADO, AND CUCUMBER, TOPPED WITH SEARED ALBACORE, CRUNCHY ONION, AND CHILI PONZU.

STUFFED WITH CRAB MEAT, TEMPURA SHRIMP, AND AVOCADO, TOPPED WITH SPICY TUNA, EEL SAUCE, SOY MUSTARD, CILANTRO AIOLI, AND SWEET MAYO.

DEEP-FRIED ROLL STUFFED WITH CRAB MEAT, AVOCADO, CUCUMBER, AND TEMPURA SHRIMP, TOPPED WITH EEL SAUCE, SPICY MAYO, AND SWEET MAYO.

DEEP-FRIED ROLL STUFFED WITH SPICY TUNA, JALAPEÑO, AND CREAM CHEESE, TOPPED WITH SPICY MAYO AND EEL SAUCE.

FRESH KUMIAI OYSTERS

SILKY SLICES OF YELLOWTAIL DRESSED IN OUR HOUSE-MADE TIGER’S MILK CITRUS-CHILI SAUCE AND CROWNED WITH CHERRY TOMATOES.

CURED SHRIMP BATHED IN GREEN AGUACHILE SAUCE, SERVED WITH AVOCADO, CUCUMBER, CILANTRO, AND RED ONION. ACCOMPANIED BY TOSTADAS AND GARLIC AIOLI

LIME-MARINATED SHRIMP, SERVED WITH CHILTEPIN SAUCE, MIXED WITH RED ONION, CUCUMBER, AND AVOCADO. ACCOMPANIED BY CRISPY TOSTADAS AND A SIDE OF GARLIC AIOLI.

SPICY TUNA AND AVOCADO WRAPPED IN ALBACORE SASHIMI, TOPPED WITH JALAPEÑO SLICES AND SERVED OVER A PONZU SAUCE MIRROR.

OCTOPUS, POACHED SHRIMP, SCALLOPS, AND SHRIMP AGUACHILE LAYERED WITH RED ONION AND FRESH LIME, FINISHED WITH SEA SALT AND CRACKED PEPPER. SERVED WITH HOUSE SALSA, GARLIC AIOLI, AND TOSTADAS. (SERVES 2–3)

AN ELEVATED SEAFOOD DISPLAY FEATURING OCTOPUS, POACHED SHRIMP, RAW SHRIMP, SCALLOPS, TUNA TARTARE, COCKTAIL-STYLE CEVICHE, SHRIMP PÂTÉ, A HALF DOZEN FRESH & STUFFED OYSTERS, AND SHRIMP AGUACHILE VERDE. SERVED WITH OUR SIGNATURE CHINGÓN BLACK SAUCE, GARLIC AIOLI, AND TOSTADAS. (SERVES 4–5)

CHEESE-CRUSTED FLOUR TORTILLAS TOPPED WITH MEDIUM-COOKED NEW YORK STEAK AND SAUTÉED SHRIMP, FINISHED WITH CHERRY TOMATOES, MICRO CILANTRO, GARLIC AIOLI, AND CHIPOTLE AIOLI.

CHEESE-CRUSTED CORN TORTILLAS, TOPPED WITH GUACAMOLE AND JOSPER-GRILLED NEW YORK STEAK, FINISHED WITH GRILLED ONIONS AND MICRO CILANTRO. SERVED WITH HABANERO SAUCE AND LIMES.

GOLDEN BEER-BATTERED FRY TOPPED WITH FRESH CABBAGE AND PICO DE GALLO, DRIZZLED WITH CHIPOTLE AIOLI AND HOUSE GARLIC AIOLI.

LETTUCE-WRAPPED ZARANDEADO OCTOPUS TOPPED WITH PICO DE GALLO AND CRUNCHY FRIED ONIONS, SERVED WITH A SIDE OF GARLIC AIOLI.

PENNE PASTA WITH SHRIMP, RED ONION, AND MUSHROOMS TOSSED IN A CREAMY VODKA SAUCE. SERVED WITH GARLIC BREAD.

YAKISOBA EGG NOODLES TOSSED WITH SHRIMP, RED AND GREEN BELL PEPPERS, GARLIC, AND RED ONION, TOPPED WITH SESAME SEEDS AND FRESH CHIVES.

Grilled Atlantic salmon topped with chimichurri, served with truffle mashed potatoes, asparagus, and carrots.

GRILLED STEAK SERVED WITH GRILLED NOPAL, GUACAMOLE, ONE CHEESE ENCHILADA TOPPED WITH A CREAMY GREEN SAUCE, AND A SIDE OF PICO DE GALLO. ACCOMPANIED BY WARM CORN TORTILLAS.

Grilled chicken topped with pesto sauce, served with truffle mashed potatoes, asparagus, and carrots.

PENNE PASTA WITH CHICKEN, RED AND GREEN BELL PEPPERS, RED ONION, AND PICKLED JALAPEÑOS, FINISHED WITH A SPLASH OF TEQUILA AND TOSSED IN A CREAMY ALFREDO SAUCE. SERVED WITH GARLIC BREAD.

JUICY BEEF PATTY LAYERED WITH CRISP LETTUCE, RIPE TOMATO, GRILLED ONIONS, AVOCADO, SMOKED BACON, AND HOUSE GARLIC AIOLI.

CRISP ROMAINE HEARTS TOSSED WITH CAESAR DRESSING AND FINISHED WITH GRATED COTIJA CHEESE.

SILKY SLICES OF SLOW-ROASTED BEETS AND FRESH PEAR FORM THE BASE, LAYERED WITH ARUGULA, PROSCIUTTO, HONEY WALNUTS, AND BURRATA, THEN DRIZZLED WITH BALSAMIC HONEY DRESSING.

SERVED WITH VANILLA ICE CREAM AND FRESH FRUIT. MAKE IT DIRTY: TOPPED WITH SHOT OF TEQUILA COFFEE (21+ OVER) +5.

CRÈME BRÛLÉE STYLE