Global Cusine

Soups and Salads

Miso Soup 4

Cold Cucumber Soup 5/8

pureed with a touch of avocado topped with shrimp and cucumber salsa

Chilled Golden Tomato Soup 5/8

lightly spiced and topped with jumbo lump crab salad

Chilled Lemongrass Vichyssoise 5/8

velvety smooth potato and lemongrass puree

Trio 6

a sampling of each of the 3 delicious cold soups listed above

House Salad 5

carrots, cucumber, water chestnuts, haricot verts, and a ginger tofu dressing

Roasted Beet Salad 9

sliced red and golden beets with goat cheese crema and a smoked bacon vinaigrette

Grilled Panzanella Salad 13

jumbo lump crab, toasted foccacia, local goat cheese, pistachios, plum wine vinaigrette

Calamari Salad 12

pan fried and tossed with baby spinach, lemon, white wine, garlic, capers, and roasted roma tomatoes in a yuzu vinaigrette

Vegetarian

Grilled Mushroom Salad 10

shitake and oyster mushrooms, avocado puree, roasted tomatillo and jalapeno sauce, topped with shaved parmesan cheese

Ginger Tofu 12

silken tofu, bell peppers, mushrooms, and eggplant, pan seared in a ginger sauce

Eggplant and Portobello 10

yuzu marinated and grilled Japanese eggplant and portabello mushroom drizzled with aged balsamic reduction

Heirloom Tomato Caprese 10

marinated heirloom tomatoes, fresh buffalo mozzarella, and micro greens drizzled with aged balsamic vinaigrette

Beef, Lamb, and Pork

Kobe Beef Sliders 15

seared foie gras, pomme frittes

Kobe Medallion 16

marinated and pan roasted drizzled with red wine veal demi glace over wild mushroom and watercress salad

Beef Carpaccio 14

shaved NY strip, aged balsamic, gorgonzola aioli, micro arugula , and grilled crostinis

Colorado Lamb Loin 16

marinated and grilled, served with a Japanese eggplant puree, roasted potatoes and mint pesto

Pomegranate Braised 15

Bison Short Ribs slow roasted and served with creamy parmesan polenta and crustinis

Fish and Seafood

Miso Black Cod 14

marinated and broiled to perfection, served with gobo (burdock root) salad

Prince Edward Island Mussels 13

Chef's daily preparation

Grilled Jumbo Prawns 14

siracha marinated Australian blue shrimp, grilled and served on top of a green papaya slaw

Shrimp & Charred Grape Pot stickers 10

coconut, curry, and fennel purée

Diver Scallops 13

pan seared and served with exotic mushroom and fava bean fricassee on sweet pea puree with a wild ginger emulsion

Alaskan Halibut 14

pan seared and served with asparagus, tomatoes, crispy croutons, and a celery radish salad on a creamy celery mousse

Lobster and Shrimp Salad 15

cold poached Maine lobster and gulf shrimp on a bed of frisee, hearts of palm, fava beans, sweet peas, blood and mandarin oranges drizzled with a decadent lobster reduction

Crispy Bacon Wrapped Monkfish 14

oven roasted and served on a bed of white beans, mushrooms, spinach, and tomatoes, drizzled with saffron emulsion

Poultry

Chicken Pad Thai 10

marinated and oven roasted breast served over noodles, mushroom ragout, and a tomato confit sautéed in a spicy soy peanut sauce.

Hoisin Duck Wonton Tostadas 11

Iberico cheese, Latin forbidden rice, and cilantro crème fraiche

For parties of 6 or more, 20% gratuity will be added to the bill.
Prices are subject to change without notice.