Wildest Restaurant

Tempura fried with a light crunch, stuffed with whipped ricotta and drizzled with local honey, finished with micro greens from Coachella Valley

Lightly Breaded, Crushed Tomato Sauce, Lime Wasabi Aioli, Microgreens, Furikake Seasoning V GF DF (contain seeds)

Crispy, sweet and spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger, and sesame fuikake

With Avocado, Mango Papaya Salad, Sweet Chili Lime Emulsion, Furikake Seasoning, Plantain & Sweet Potato Chips, Micro Cilantro DF GF (Contain seeds)

Harissa, Lime and Honey Glazed. Served with coconut milk dill sauce and watermelon radish for a perfect balance of sweet, spicy and refreshing

Roasted and marinated beets with whipped goat cheese, candied pecans and wild rocket

Hearts of romaine, gently grilled and tossed with a truffle dressing, topped with shaved aged parmesan and vibrant radish, accented with Spanish Boquerones, herb-infused croutons and rich, house-made truffle dressing.

king oyster mushroom seared like scallops, resting on a bed of parsnip puree, seasonal vegetables, and microgreens. V, NF

black truffle sauce and sweet English peas top a gluten free ravioli, dressed with a hint of mint. V, GF

Crispy fried Oyster mushrooms served with a creamy buttermilk dressing and hints of spicy honey. GF, V (contains honey)

with swiss chard, capers, sun dried tomatoes, cauliflower, artichokes, brown butter lemon sauce, micro greens GF

perfectly seared duck breast,served atop a smooth parsnip puree and broccolini and carrots. Finished with a blueberry aigre-doux and a rich blueberry pan sauce

with balsamic pomegranate sauce, Brussel sprouts, roasted citrus carrots, micro greens, Coachella valley dates DF

With Vanilla, Cherry, Raspberry Candied Pecans

Rich Belgium Chocolate, Raspberries Coulis, Berries

With Truffle Oil, Parmesan Cheese, Fresh Herbs

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Sauteed With Oil, Fresh Herbs, Salt & Pepper