Tanner's at Pasea Hotel

Ribeye tenderloin, citrus sauteed onions, onion ash, and charred leek puree.

Brandt beef, citrus and herb marinade, black bean puree, roasted garlic, and crispy fingerlings.

Ancho braised oxtail, plantain puree, and black beans.

Parsnip and vanilla puree, truffle cream sauce, and roasted wild mushroom.

Pistachio red curry crust, fennel citrus slaw, avocado butter, and coconut forbidden rice.

Smoked jidori chicken, rock shrimp, and sweet chili sauce.

Tempura cheese curds, heirloom tomato powder, and basil leaf.

Sriracha, apricot jam, pickled fresno chilis, and shishito peppers.

Applewood smoked bacon, Parmesan, and sweet chili sauce.

Maple goat cheese, date puree, radish, apple slaw, and pistachios.

Maui sweet onion broth, brioche crouton, gruyere cheese, crispy shallots, and onion as.

Spanish chorizo, roasted corn, peanuts, radishes, tomatoes, cotija cheese, and tanner’s avocado dressing.

Cotija cheese, garlic paprika oil, and cilantro.

Pistachio red curry crust, fennel citrus slaw, avocado butter, and coconut forbidden rice.

Brandt beef, citrus and herb marinade, black bean puree, roasted garlic, and crispy fingerlings.

African spice roasted jidori half chicken, harissa crusted white yams, and mint yogurt.

Ribeye tenderloin, citrus sauteed onions, onion ash, and charred leek puree.

Rice noodles, serrano chilis, edamame, broccolini, oyster mushrooms, carrots, and crispy garlic.

Ancho braised oxtail, plantain puree, and black beans.

Parsnip and vanilla puree, truffle cream sauce, and roasted wild mushroom.

Charred Napa cabbage, mango salsa, pickled fresno chilis, and avocado dressing.

Blackberry citrus compote, passion fruit gelee, graham crumble, hazelnut crust, and vanilla whipped cream.

Dark chocolate semifreddo, marshmallow cream, smoked caramel, and graham cracker tuille.