Huncho House

Crispy deviled eggs reimagined: one topped with fried shrimp and bacon jam, the other crowned with a fried chicken thigh and hot honey glaze

Tender ribs glazed with black garlic soy, finished with sesame and scallions

Golden hand-cut fries loaded with lump crab and drizzled with yuzu aioli

A shareable mix of edamame and blistered shishito peppers tossed in sesame oil and chili crunch

Crispy spring rolls with bold fillings: duck, shrimp, vegetable, or wagyu cheesesteak

Choose your style: Pineapple Thai Chili Suya, Jerk Mumbo, or Fried Bucket Wings

Flash-fried cauliflower tossed in gochujang glaze with sesame and scallions

Oysters baked with crab, spinach, and sun-dried tomatoes

Crispy wonton shell filled with shrimp tossed in creamy chili sauce

West African jollof rice rolled, fried, and served with spicy tomato dipping sauce

Spring mix with roasted corn, pickled tomatoes, red onions, banana peppers, pine nuts, and sweet potato, tossed in cilantro-lime vinaigrette

Crisp Asian pear and green apple with arugula, sesame-ginger vinaigrette, and spiced cashews

Charred romaine with miso Caesar dressing, Parmesan, and togarashi croutons

A rich broth with braised oxtail, noodles, soy egg, scallions, and chili oil

Slow-braised oxtails over chuck rice with fried plantains and crispy shallots

Fall-off-the-bone jerk short ribs with creamy curry pea risotto and shaved carrots

A 14oz New York strip finished with suya chimichurri, served with hand-cut fries

Char-grilled lamb chops with cilantro-lime chimichurri and five-spice French green beans

Rich African-style seafood stew with mussels and shrimp, served over chuck rice

Whole fried snapper served over chuck rice with African-style gravy

Crispy red snapper topped with sweet and spicy brown stew sauce

Whole branzino marinated in suya and ginger, grilled tableside flaming, finished with tomato jam

Fried lobster tail over West African jollof rice with tomato-pepper sauce

Cheese ravioli in African spice marinara, finished with lobster meat, herbs, and Parmesan

Crispy chicken cutlet over bucatini tossed in African spice marinara with ground chicken, finished with mozzarella, provolone, and fresh basil

Crispy shrimp tossed in a sweet-spicy glaze, served over jasmine rice

Seared scallops over creamy miso-dashi crab risotto, finished with yuzu truffle cream sauce, crispy garlic, and chive oil

Branzino filet finished with cilantro-lime vinaigrette, green apple, fennel, and arugula salad

A 24oz bone-in ribeye marinated with soy, ginger, and garlic, finished with sesame-yuzu glaze

40oz tomahawk ribeye glazed with teriyaki, finished with miso butter

Crispy chicken cutlet with miso cornbread, honey-miso butter, and a citrus micro salad

Seared salmon glazed with gochujang, served over crab fried rice

Crispy pork belly tossed with kimchi fried rice, finished with scallions and an over-medium fried egg

Seasonal vegetables tossed in wok-fried kimchi rice, finished with sesame and scallions

Wok-tossed egg noodles in a sweet and spicy Asian glaze sauce, topped with snow crab

Mezzi rigatoni tossed in a miso-jalapeño cream sauce, folded with sweet crab meat, and finished with dehydrated jalapeños, crispy garlic, and yuzu chive oil