Sample Lunch Menu
ISLAND-SPICED WAGYU TACOS
Guava-glazed wagyu, plantain crisp, charred pineapple salsa, avocado, pickled onion, cilantro-lime crema.
MEDITERRANEAN HALLOUMI & LAMB BOWL
Spiced lamb meatballs and grilled halloumi, served over jeweled grains with roasted seasonal vegetables, chickpea hummus, cucumber–mint yogurt, and pomegranate pearls.
BLUEFIN TUNA SASHIMI WITH WILD BLACK RICE
Delicate slices of bluefin tuna over nutty wild black rice, dressed in ponzu–sesame essence, crowned with scallion curls and seasonal edible flowers.
LEMONGRASS TIGER SHRIMP VERMICELLI
Chargrilled prawns atop soft rice vermicelli, brightened with garden herbs, pickled carrot & daikon, toasted peanuts, and a citrus–nuoc cham sauce.
SESAME–HONEY GLAZED CHICKEN WINGS
Lacquered with toasted sesame and wildflower honey, served with herb-grilled baby potatoes and an Asian slaw of pickled vegetables.
PULLED SHORT RIB & TRUFFLE GNOCCHI
Tender slow-braised short rib with truffle-infused potato gnocchi, caramelized shallots, wilted spinach, roasted cherry tomatoes, grilled asparagus, and a light red wine jus.
AEGEAN BEEF GYRO PLATE
Oregano-marinated beef tenderloin, charred pita, roasted cherry tomatoes, cucumber ribbons, whipped olive oil feta, kalamata o lives, and tzatziki–lemon emulsion.
