STARTERS SEAFOOD SALT & PEPPER CALAMARI - 10 GRILLED OPAH - 27 Pickled Sweet Peppers, Yuzu Dipping Sauce Cranberry Cous Cous, Fiddlehead Fern, Beurre Blanc PORK & SHRIMP LUMPIA - 9 CALAMANSI SOY GRILLED SALMON - 26 Spicy Garlic Vinegar Dipping Sauce Pancit Bihon, Calamansi Soy Sauce FILIPINO TOCINO TOAST - 14 WHITE SEA BASS - 28 Burrata Cheese, Roasted Tomatoes, Balsamic Reduction Baby Bok Choy, Jalapeno Soy Broth ADOBO STYLE BABY BACK RIBS - 11 Garlic Gremolata CRISPY SKIN BARRAMUNDI - 27 Mussels, Bok Choy, Green Beans, Tomato Tamarind Broth KARAAGE CHICKEN - 8 Yuzu Mayo SHISO SEARED AHI TUNA - 29 Fingerling Potatoes, Wasabi Demi Sauce SWEET THAI SHRIMP BAO BUNS - 10 Bell Pepper, Red Onion, Cilantro Salad LOCAL HALIBUT - 28 HOISIN GLAZED PORK BELLY BAO BUNS - 9 Kohlrabi Succotash, Chardonnay Onion Puree, Demi Glace House Pickled Sweet Peppers, Fresh Cilantro CRISPY WHOLE FISH - 29 OVEN ROASTED BONE MARROW - 13 Garlic Tomato White Wine Sauce, Steamed Jasmine Rice Fennel Herb Salad, Mushroom Marmalade GARLIC JUMBO PRAWN SCAMPI - 27 Housemade Pasta, Mushroom, Toast Points KILAWIN (A Filipino term meaning raw fish, meat or poultry) MEAT OLIVE OIL CHARRED OCTOPUS - 13 Blood Orange Gelee, Pickled Jicama SLOW BRAISED SHORTRIBS ‘KARE KARE’ - 27 BEEF TARTAR - 14 Peanut Butter Jus, Eggplant, Chinese Long Beans Philippine Sea Salt, Wild Rooster Dry Chili, Garlic Toast 12OZ. WAGYU NEW YORK STRIP - 48 ISLAND STYLE AHI POKE - 14 Broccolini, Foie Gras Red Wine Demi Ginger Oyster Soy, Sesame Oil, Red Onion OPEN FIRE GRILLED FILET MIGNON - 39 SASHIMI Leeks & Morel Mushroom Pan Sauce Pickled Ginger & Wasabi SALMON - 7 PAN SEARED PORK CHOP - 26 YELLOWFIN TUNA - 9 Kumquat Chutney, Fingerling Potatoes, Demi HAMACHI - 8 TRIO - 22 GREENS & SOUPS COMBOS 5OZ. MAINE LOBSTER TAIL & 8OZ. FILET - 45 GREEN PAPAYA SALAD - 8 Leeks & Morel Mushroom Pan Sauce Roasted Peanuts, Spicy Nam Pla Dressing SHORTRIBS & MISO GRILLED SALMON - 27 CUCUMBER GREEN SALAD - 7 Peanut Butter Jus, Baby Bok Choy, Steamed Rice Rainbow Carrots, Goat Cheese, Herb Balsamic Vinaigrette GRILLED OPAH & JUMBO SHRIMP - 28 KALE & FENNEL SALAD - 7 Cranberry Cous Cous, Fiddlehead Fern, Beurre Blanc Black Radish, Pomelo, Citrus Vinaigrette NEW ENGLAND CLAM CHOWDER - 7 Bacon, Garlic Toast PRIX FIXE $33 PER PERSON SECOND COURSE FIRST COURSE (Choice of one) THIRD COURSE (Choice of one) (Choice of one) CALAMANSI SOY GRILLED SALMON GREEN PAPAYA SALAD Pancit Bihon, Calamansi Soy Sauce VANILLA BEAN FLAN Roasted Peanuts, Spicy Nam Pla Dressing SLOW BRAISED SHORTRIBS Fresh Fruit, Housemade Whip Cream NEW ENGLAND CLAM CHOWDER Peanut Butter Jus, Steamed Rice, Bok Choy CHOCOLATE DOME Bacon, Garlic Toast GRILLED OPAH Passion Fruit Haupia, White Chocolate Ganache Cranberry Cous Cous, Fiddlehead Fern, Beurre Blanc TAMIS (A Filipino term meaning Sweets) CHOCOLATE DOME - 9 BANANA JACK FRUIT LUMPIA - 9 Passion Fruit Haupia, White Chocolate Ganache Caramel, Vanilla Ice Cream VANILLA BEAN FLAN - 8 YEMA CAKE - 9 Fresh Fruit, Housemade Whip Cream Almond Glaze SALTED CARAMEL POT DE CREME - 9 VANILLA ICE CREAM OR SORBET - 7 Assorted Cookies Sorbet Flavors - Mango, Guava or Yuzu Brian Norris - Operating Partner Charles Andres - Chef Partner Matt Seiler - Asst. General Manager Blaine Villasin - Sous Chef In observance of CA drought, water will be served by request only. Consuming raw or undercooked meat, fish or poultry may increase the risk of food-borne illness..