STEAK & EGGS RAMEN
Beefy bowl of broth filled with roasted striploin, twelve hour pork belly, scallop sausage, short rib, crispy soba noodle cake and a 64 degree egg. Garnished with fresh greens.
Traditional 'tortilla' of layered potato and onion encased in egg and finished with a smoked paprika stew of brandy soaked Norwegian salmon and slices of yellow fin tuna basturma.
POLLO ASADO ON TOAST
Pan fried boneless chicken leg steak marinated in Cuban style garlic & oregano mojo. Served on crimson corn bread and topped with a beer & cheddar mornay and a sunny egg.
PORK & LAMB DUO
Two tapas style dishes side by side: tender morsels of pork cheek braised in port wine with apples, honey, little potatoes, quail eggs and cumin roasted carrots, paired with grilled Turkish lamb tenderloin with arugula salsa verde.
DUNGENESS CRAB MANICOTTI
Dungeness crab meat mixed with ricotta cheese and fresh herbs, stuffed in saffron crepes and topped with arrabiatta cream, piles of reggiano and a poached egg.