On Premise

okra is charred in the wok then tossed with garam masala served with raita, an indian yogurt sauce

mexican street classic with jicama, cucumber and mango covered with guajillo chili powder and lime served with side of a chamoy, a ubiquitous sauce of apricot and chili

cashew are stir fried in the wok, tossed in a chili paste finished with lime, scallion and cilantro.

yucca is fried and served with a peruvian aji amarillo aioli.

moroccan dip of pureed dried feva beans with garlic, lemon, olive oil

Broccoli is charred over binchotan charcoal served chilled with traditional Italian vegetable dip of oil, garlic and anchovy. Stirring the bagna cauda is required.

Classic thai salad of shredded papaya, long bean, tomato, peanut, dried shrimp, tamarind, lime and chilis served with sticky rice. Salad is spicy you will need a beer.

5 gulf oyster grilled, topped with maitre'd butter and toasted bread crumbs served with bottle of louisiana hot sauce

portugal, spain and france all have a version of salt cod that is reconstituted then blended with potato, garlic, and olive oil, then we roll and bread the brandade fry it and serve with lemon aioli.

shrimp(6) are marinated in chermoula, a north african marinade of chili; spices, herbs, garlic, lemon and olive oil, skewered and grilled, served with a salad of cabbage, carrot, raisine, radish and herbs

we combined both moroccan and thai influence for our version of the whole fish, served with sticky rice and naam pla phrik (fish sauce with chilis) chermoula and r'ghayef and a side of stir fried greens 'cause veggies are good for you

moroccan flat bread

1 liter bottle. Watermelon, pineapple or mango

wings are cured, slow roasted, then stir fried, and served alongside roasted jalapeno crema and salad repollo (a mexican cabbage salad)

niman ranch lamb shoulder is marinated, skewered, grilled over charcoal with pearl onion, peppers and tomato served with salad of tzatziki a greek yogurt sauce of cucumber and garlic

housemade pork sausage filled with jamaican spices and scotch bonnet peppers (spicy!) grilled and served with fried plantains and mango chutney

thinly sliced hanger steak in marinated with coconut cream, ginger, whiskey and turmeric then grilled over charcoal served with peanut sauce and cucumber sauce

thai street dessert of bananas wrapped in a sweet meat of palm sugar, coconut and rice flakes lightly battered and fried

served with ice cream and fresh strawberries

Stuffed and fried latin pastry. The fillings change mucho

okra is charred in the wok then tossed with garam masala served with raita, an indian yogurt sauce

mexican street classic with jicama, cucumber and mango covered with guajillo chili powder and lime served with side of a chamoy, a ubiquitous sauce of apricot and chili

cashew are stir fried in the wok, tossed in a chili paste finished with lime, scallion and cilantro.

yucca is fried and served with a peruvian aji amarillo aioli.

moroccan dip of pureed dried feva beans with garlic, lemon, olive oil

Broccoli is charred over binchotan charcoal served chilled with traditional Italian vegetable dip of oil, garlic and anchovy. Stirring the bagna cauda is required.

Classic thai salad of shredded papaya, long bean, tomato, peanut, dried shrimp, tamarind, lime and chilis served with sticky rice. Salad is spicy you will need a beer.

5 gulf oyster grilled, topped with maitre'd butter and toasted bread crumbs served with bottle of louisiana hot sauce

portugal, spain and france all have a version of salt cod that is reconstituted then blended with potato, garlic, and olive oil, then we roll and bread the brandade fry it and serve with lemon aioli.

shrimp(6) are marinated in chermoula, a north african marinade of chili; spices, herbs, garlic, lemon and olive oil, skewered and grilled, served with a salad of cabbage, carrot, raisine, radish and herbs

we combined both moroccan and thai influence for our version of the whole fish, served with sticky rice and naam pla phrik (fish sauce with chilis) chermoula and r'ghayef and a side of stir fried greens 'cause veggies are good for you

moroccan flat bread

1 liter bottle. Watermelon, pineapple or mango

wings are cured, slow roasted, then stir fried, and served alongside roasted jalapeno crema and salad repollo (a mexican cabbage salad)

niman ranch lamb shoulder is marinated, skewered, grilled over charcoal with pearl onion, peppers and tomato served with salad of tzatziki a greek yogurt sauce of cucumber and garlic

housemade pork sausage filled with jamaican spices and scotch bonnet peppers (spicy!) grilled and served with fried plantains and mango chutney

thinly sliced hanger steak in marinated with coconut cream, ginger, whiskey and turmeric then grilled over charcoal served with peanut sauce and cucumber sauce

thai street dessert of bananas wrapped in a sweet meat of palm sugar, coconut and rice flakes lightly battered and fried

served with ice cream and fresh strawberries

Stuffed and fried latin pastry. The fillings change mucho