The Cutting Edge by CS DAK

Served with sherried lobster cream

Served with wilted arugula and Béarnaise

Served with cauliflower puree and rich chicken jus

Served with spiced black beans and warm tortillas

Served with red wine demi

Diced medium rare beef sirloin with red onion, radish, mint, chive tossed with harissa vinaigrette and warm lavash.

Diced medium rare beef sirloin with remoulade, crostini and traditional garnishes.

Slow-cooked, cream-based soup that features sweet yellow corn blended with jalapeños and a touch of garlic. Creamy upfront with a slight kick at the finish.

This melt-in-your-mouth creamy bisque is full of flavor from real lobster meat and savory shallots.

Octopus and Cod flakes mixed in with tomatoes, diced avocado, lime, tortilla chips and Mexican coctel sauce.

Crisp romaine lettuce tossed in lime, cherry tomatoes, parmesan, tortilla strip croutons and creamy ceasar dressing.

Grilled octopus tentacles with caper and olive tomato sauce, white rice, fennel and picked onions salad and warm tortillas.

Slow cooked salmon with caper and olive tomato sauce, white rice, fennel and picked onions salad and warm tortillas.

Grilled salmon filet served with a creamy white bean puree, roasted seasonal veggies and a chive beurre blanc sauce.

Harrisa rubbed octopus on a bed of lemon herb white beans with roasted tomatoes.

Slow cooked short rib with eggplant cheese puree, roasted seasonal veggies and pomegranate jus.

72-hour cooked boneless short rib on a bed of creamy polenta with mustard red wine sauce and wilted arugula.

Italian braised veal osso bucco on a bed of creamy parmesan polenta with roasted vegetables.

Seared chicken breast on a bed of farro and root vegetable pilaf, with cauliflower puree and rich chicken jus.

Slow-cooked duck leg in Oaxaca mole sauce served with steamed white rice and radish herb salad.

Seared Sierra steak with mole-spiked demi sauce, salsa verde and pickled onions served with black beans.

Rack of pork ribs laquered with tamarindo barbecue sauce, warm corn tortillas & esquites.

Herb roasted half chicken bathed in sherry walnut sauce, dotted with pomegranate seeds and herbs served with rice.

6 oz of tender braised lamb with garlic toum, harrisa dressing served with warm lavash and a choice of two sides.

12 oz of tender braised lamb with garlic toum, harrisa dressing served with warm lavash and a choice of four sides.

16 oz of tender braised lamb with garlic toum, harrisa dressing served with warm lavash and a choice of six sides.

Lemon oregano roasted half chicken served with garlic toum, lemon dressing served with warm lavash, jeweled rice and white bean hummus.

Harrisa rubbed charred octopus served with garlic toum, octopus lemon dressing, tzatziki and horta plaki served with warm lavash.

Two Lemon baked cod filet with baba ganoush and fattoush served with warm lavash.

Tortillas chips simmered in salsa verde topped with queso fresco, crema, avocado, and a sunny side up egg.

Roasted yellow corn and onions garnished with chipotle mayo, cilantro, chile powder, queso fresco and a squeeze of lime

White beans and tahini whipped with lemon juice and roasted garlic.

Plumped Faro in lemon dressing tossed with cucumber, onion, tomato, parsley, mint and pomegranate.

Roasted eggplant puréed with lemon juice, sesame tahini and roasted garlic.

Spicey stewed greens and chickpeas in garlic tomato sauce.

Long grain white rice studded with dried apricot, golden raisins, currants, and pistachios.

Greek yogurt and cucumbers with fresh dill and mint

Diced cucumber, tomato, peppers, radish and fresh herb in pomegranate dressing with lavash croutons.

12 oz bottle

12 oz bottle

12 oz can of Grapefruit Spindrift Sparkling Water.

12 oz can of Raspberry Lime Spindrift Sparkling Water.

12 oz can of Lemon Spindrift Sparkling Water.