MEZZA SPREAD (vegetarian) hummus, ful medames, labneh, pickles, lavash & house flatbread. ADAM'S MEATBALLS spicy marinara, whipped ricotta. LEGENDARY CAESAR SALAD parmesan croutons, romaine hearts. HERB-BASTED SCHMITZ RANCH CHICKEN (gluten-free, dairy-free) olive oil-smashed potatoes, oven-roasted tomato emulsion, fennel & arugula salad. SESAME-CRUSTED AHI TUNA (dairy-free) falafel, tahini, grilled cucumber salad. PENNE ALLA VODKA bona fortuna organic marinara, english peas, prosciutto di parma SIDES: LULU’S POLENTA & MARINARA (gluten-free, vegetarian). GRILLED ASPARAGUS (vegan, gluten-free). DESSERT: COCONUT RICE PUDDING WITH MANGO (vegan, gluten-free). $45 per person, Minimum 2 guests | Maximum order 8 guests

MARINATED OLIVES citrus, oregano. (vegan) GRILLED BROCCOLI "CAESAR” lemon, parmigiano-reggiano. LOCAL BURRATA & EGGPLANT CAPONATA pine nuts, capers, golden raisin, toasted ciabatta. (vegetarian) ORGANIC FREE RANGE "BRICK" CHICKEN tuscan white beans, lacinato kale, lemon gremolata. (gluten-free) SPICY LOBSTER SPAGHETTI bona fortuna organic marinara, saffron, basil, roasted garlic. NANA'S STUFEED MUSHROOMS OREGANATA pancetta, pecorino, italian bread crumbs. AMARENA CHERRY CANNOLI (vegetarian) $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Adam Sobel)

ISLAND-STYLE AHI TUNA POKE NACHOS (dairy-free) avocado salsa, wonton chips. GLAZED PORK GYOZA gochujang, shaved cucumber KALE & QUINOA SALAD (vegetarian) avocado, cucumber, sunflower seeds, ginger vinaigrette. CHILEAN SEA BASS (gluten-free) spring vegetables, ginger dashi. SPICY YAKI UDON (vegan, dairy-free) shaved veggies. BLACK PEPPER BEEF (gluten-free, dairy-free) asparagus, mushrooms, soy glaze. SIDES: SWEET & SOUR CAULIFLOWERS (vegan) toasted peanuts, pickled peppers. HOUSE SPECIAL S.P.A.M. FRIED RICE (dairy-free, gluten-free) kimchi, gochujang, scallion. DESSERT: KEY LIME TART. $45 per person, Minimum 2 guests | Maximum order 8 guests

AVOCADO WEDGE SALAD (gluten-free) cherry tomatoes, bacon, pickled red onion, BOH ranch. AYESHA'S CHICKEN WINGS (dairy-free, gluten-free) jerk spice, green seasoning, mango chutney. FRESH BAKED CORNBREAD (vegetarian) thai red curry butter. HAY-SMOKED SCHMITZ RANCH STEAK (gluten-free) all steaks served medium. FAMOUS AMERICAN BBQ ST. LOUIS RIBS (gluten-free, dairy-free) whole rack. SESAME -CRUSTED AHI TUNA (dairy-free) falafel, tahini, grilled cucumber salad. SIDES: RIB TIP MAC & CHEESE. GRILLED ASPARAGUS (vegan, gluten-free). DESSERT: DEVIL’S FOOD CHOCOLATE LAYERED CAKE whipped cream. $55 per person, Minimum 2 guests | Maximum order 8 guests

MEZZA SPREAD (vegetarian) hummus, ful medames, labneh, pickles, lavash & house flatbread. VEGETARIAN SUSHI ROLLS (vegetarian) futomaki, cucumber, avocado. KALE & QUINOA SALAD (vegetarian) avocado, cucumber, sunflower seeds, ginger vinaigrette. MARINATED CUCUMBER & WATERMELON (vegan) garlic, szechuan chili, sesame oil. LASAGNA ROTOLO (vegetarian) strauss ricotta, bloomsdale spinach, parmigiano-reggiano fonduta. KOSHARY RICE (vegetarian) chickpeas, lentils, matbucha, crispy onions. SIDES: CAULIFLOWER, EGGPLANT & HALLOUMI SKEWERS (vegetarian, gluten-free). FAVA BEAN FALAFEL (vegetarian) lemon tahini. SWEET & SOUR CAULIFLOWER (vegan) toasted peanuts, pickled peppers. DESSERT: SAN FRANCISCO STRAWBERRY SHORTCAKE (vegetarian) whipped cream, vanilla pound cake. $55 per person, Minimum 2 guests | Maximum order 8 guests

FIVE-SPICED CASHEWS & PEANUTS - kaffir lime golden garlic (gluten-free, vegan) KAUAI SHRIMP-GREEN PAPAYA SALAD - tomato, thai basil, mint, toasted rice (dairy-free, gluten-free, vegetarian) BLACK PEPPER-BUE CRAB UDON NOODLES - long pepper, pea tendrils, curry leaves (dairy-free) CHILEAN SEA BASS - spring vegetables, wild mushrooms, ginger dash (gluten-free) BLACK PEPPER BEEF - asparagus, soy glaze (dairy free) SWEET & SOUR CAULIFLOWER - toasted peanuts, pickled peppers (vegan) VANILLA BEAN CUSTARD - ten brink farm's strawberries, lychee, yuzu water (gluten-free) $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Gerald Chin)

BLACK TRUFFLE CAMEMBERT BAGUETTE - roasted garlic, flour de sel (vegetarian) ROASTED BEETS - caramelized goat cheese, toasted hazelnuts, casis (gluten-free, vegetarian) GRILLED AHI TUNA - ratatouille timbale, heirloom squash, basil piston (dairy-free) STEAK AU POIVRE ‘BEEF TOURNEDO’ - green beans, crispy duck fat potatoes (gluten-free) CRUDITE - market vegetables, french onion dip (vegetarian) SALTED CARAMEL & MILK CHOCOLATE PROFITEROLE $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Adam Sobel)

FRESH BAKED CURRY CORNBREAD - curry butter MARINATED CUCUMBER & WATERMELON - garlic, szechuan chili, sesame oil AYESHA’S CHICKEN WINGS - jerk spice, green seasoning, mango chutney (dairy-free, gluten-free) ROASTED ORA KING SALMON - jalapeno creamed corn, blistered shishitos FAMOUS AMERICAN BBQ ST. LOUIS PORK RIBS (dairy-free, gluten-free) MAC & CHEESE (vegetarian) DEVIL’S FOOD CHOCOLATE LAYER CAKE - whipped cream $55 per person, Minimum 2 guests | Maximum order 8 guests

ANCIENT GRAIN TABOULEH (vegan) oven-roasted tomato, parsley, green onion, za’atar CHICKPEA FALAFEL (vegan)(gluten-free) hummus, tehina, aleppo pepper CHERMOULA ROASTED ORA KING SALMON (gluten-free) lentils, green garlic DUO OF WATSON LAMB brown butter rice pilaf, dates, almonds GREEK-STYLE RICE PILAF (vegetarian) lemon, toasted orzo, brown butter ORANGE BLOSSOM LABNEH (vegetarian) mango, lime, toasted coconut $55 per person, Minimum 2 guests | Maximum order 8 guests (from Chef Michael Mina)

hummus, ful medames, labneh, pickles, lavash & house flatbread (vegetarian) (from Chef Michael Mina)

pancetta, pecorino, gremolata (from Chef Adam Sobel)

fire water (dairy-free) (from Chef Gerald Chin)

jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)

jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)

asian pear, pine nuts, sesame oil (dairy-free) (from Chef Michael Mina)

'goma-ae' style, toasted sesame (vegan, gluten-free) (from Chef Ken Tominaga)

toasted garlic, chili oil, fresh mint (vegan) (from Chef Gerald Chin)

jerk spice, green seasoning, mango chutney (gluten-free, dairy-free) (from Ayesha Curry)

gochujang, shaved cucumber (dairy-free) (from Chef Gerald Chin)

spicy marinara, creamy polenta, whipped ricotta (from Chef Adam Sobel)

fire water, classic peanut sauce (gluten-free, dairy-free) (from Chef Gerald Chin)

lemon, parmigiano-reggiano, chili flake (from Chef Adam Sobel)

pine nuts, capers, golden raisin, toasted ciabatta (vegetarian) (from Chef Adam Sobel)

garlic, szechuan chili, sesame oil (dairy-free, vegan) (from Chef Gerald Chin)

tomato, thai basil, mint, toasted rice (dairy-free, gluten-free, vegetarian) (from Chef Gerald Chin)

caramelized goat cheese, toasted hazelnuts, cassis (gluten-free, vegetarian) (from Chef Adam Sobel)

hummus, tehina, aleppo pepper (vegetarian) (from Chef MIchael Mina)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

shrimp tempura, avocado, spicy tuna, pine nut (dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

(gluten-free, dairy-free) (from Chefs Ken Tominaga & Yukinori Yamamoto)

Tuna, Yellowtail, Salmon, Ikura, Tamago, Sushi Rice (from Chef Ken Tominago & Yukinori Yamamoto)

serves 1-2 chef selection 6 piece nigiri, spicy roll, vegetarian roll (from Chef's Ken Tominaga & Yukinori Yamamoto)

serves 3-4 chef selection 12 piece nigiri, 2 spicy rolls, 2 vegetarian rolls (from Chef's Ken Tominaga & Yukinori Yamamoto)

(vegan, gluten-free) avocado, cucumber, sunflower seeds, ginger vinaigrette. (from Chef Michael Mina)

sweet peas, tofu, fried shallots, cornbread (from Ayesha Curry)

wakame, hon shimeji mushrooms, silken tofu (gluten-free) (from Chef Ken Tominaga)

cherry tomatoes, bacon, pickled red onion, BOH ranch (gluten-free) (from Chef Kevin Schantz)

parmesan croutons, romaine hearts (from Chef Bradley Ogden)

tahini dressing, pomegranate seeds (vegetarian) (from Chef Michael Mina)

shredded Mary’s chicken, water chestnuts, wood ear mushrooms (dairy-free) (from Chef Gerald Chin)

oven-roasted tomato, parsley, green onion, za'atar (vegan) (from Chef Michael Mina)

potatoes, okra, cous cous (gluten-free, dairy-free) (from Chef Michael Mina)

chickpeas, lentils, spicy tomato stew, crispy onions (vegetarian) (from Chef Michael Mina)

hummus, matbucha, grilled pita (from Chefs Michael Mina & Raj Dixit)

pomodoro, parmesan fondue, mozzarella (from Chef Adam Sobel)

shaved veggies (vegan, dairy-free) (from Chef Gerald Chin)

asparagus, soy glaze (gluten-free, dairy-free) (from Chef Gerald Chin)

half or whole rack (gluten-free, dairy-free) (from Ayesha Curry)

soy caramel, myoga (gluten-free) (from Chef Ken Tominaga)

jalapeno creamed corn, yuzu kosho honey (from Chef Kevin Schantz)

whole grain mustard glaze, horseradish whipped potatoes, sweet peas (gluten-free) (from Chef Kevin Schantz)

green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)

green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)

green beans, crispy duck fat potatoes (gluten-free) (from Chef Michael Mina)

spicy garlic butter sauce, white rice (gluten-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)

kimchi, bok choy, lemongrass rice (dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)

double patty, american cheese, caramelized onions pickles, special sauce

roasted zucchini, fava beans, meyer lemon (vegetarian) (from Chef Adam Sobel)

peanut salsa macha, avocado, pickled red onions (dairy-free, gluten-free) (from Ayesha Curry)

carolina-style bbq, red cabbage slaw, sweet potato bun (from Ayesha Curry)

tomato, basil, parmesan (vegetarian) (from Chef Adam Sobel)

spring vegetables, wild mushrooms, ginger dashi (gluten-free) (from Chef Ken Tominaga)

served with chickpeas, lentils, matbucha, crispy onions, black lime labneh (from Chef Michael Mina) select three skewers

falafel, tahini, grilled cucumber salad (dairy-free) (from Chef Michael Mina)

orange rouille, mussels, clams, dungeness crab toast (from Chef Michael Mina)

bona fortuna organic marinara, english peas, prosciutto di parma (from Chef Adam Sobel)

olive oil-smashed potatoes, oven-roasted tomato emulsion, fennel & arugula salad (gluten-free) (from Chef Michael Mina)

strauss ricotta, bloomsdale spinach, parmigiano-reggiano fonduta (vegetarian) (from Chef Adam Sobel)

bona fortuna organic marinara, saffron, basil, roasted garlic (from Chef Adam Sobel)

tuscan white beans, lacinato kale, lemon gremolatta (gluten-free) (from Chef Adam Sobel)

long pepper, pea tendrils, curry leaves (dairy-free) (from Chef Gerald Chin)

scallions, ginger, baby bok choy, soy, white rice (dairy-free, gluten-free) (from Chef Gerald Chin)

ratatouille timbale, heirloom squash, basil piston (dairy-free) (from Chef Adam Sobel)

pork belly, jalapeño creamed corn (gluten free) (from Chef Adam Sobel)

lentils, green garlic (gluten-free)(from Chef Michael Mina)

brown butter rice pilaf, dates, almonds (from Chef Michael Mina)

(gluten-free, vegetarian) (from Chef Adam Sobel)

(gluten-free, vegan) (from Chef Adam Sobel)

(gluten-free, vegan) (from Chef Gerald Chin)

(from Ayesha Curry)

thai red curry butter (from Ayesha Curry)

(gluten-free, vegan) (from Chef Ken Tominaga)

(gluten-free, vegan) (from Chef Kevin Schantz)

(gluten-free) (from Chef Kevin Schantz)

(dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)

(gluten-free, dairy-free) (from Chef Daniela Vergara)

chives, bacon, sour cream, caramelized onion

(vegan, gluten-free) (from Chef Michael Mina)

(vegetarian) (from Chef Michael Mina)

loaded baked potato fixings (gluten-free) (from Chef Michael Mina)

lemon tahini (vegetarian) (from Chef Michael Mina)

toasted peanuts, pickled peppers (diary-free) (from Chef Gerald Chin)

kimchi, gochujang, scallion (gluten-free, dairy-free) (from Chefs Michelle Karr-Ueoka & Wade Ueoka)

pancetta, pecorino, italian bread crumbs (from Chef Adam Sobel)

(gluten-free)

lemon toasted orzo, brown butter (vegetarian) (from Chef Michael Mina)

(from Ayesha Curry)

2 cookies (vegetarian) (from Chef Michael Mina)

(from Ayesha Curry)

2 cookies (vegetarian) (from Chef Veronica Arroyo)

(vegan, gluten-free) (from Chef Veronica Arroyo)

whipped cream, vanilla pound cake (vegetarian) (from Chef Veronica Arroyo)

whipped cream (from Chef Veronica Arroyo)

almond-citrus biscotti crumble (from Chef Veronica Arroyo)

shaved chocolate

tenbrink farm’s strawberries, yuzu water (gluten-free) (from Chef Gerald Chin)

(3pc)

mango, lime, toasted coconut (from Chef Michael Mina)

Coca-Cola Soda

Diet Cola

12oz

12oz

11oz

1 liter

750ml

Alcohol-free: add your own liquor. heirloom tomatoes, olive brine, organic egyptian celery seed, honey, horseradish, worcestershire (anchovy free), citrus of lemon juice, sea salt, red chili pepper, tajin seasoning

Alcohol-free: add your own liquor. heirloom tomatoes, olive brine, organic egyptian celery seed, honey, horseradish, worcestershire (anchovy free), cilantro & jalapeno puree, citrus of lemon & key lime, red chili pepper, sea salt, coriander seed

french fries

ranch, ketchup & bbq sauce

butter & parmesan

marinara

marinara, mozzarella

small fruit salad, string cheese, hummus, carrot & celery sticks, oatmeal cookie

roasted garlic, flour de sel (vegetarian)

kaffir lime, golden garlic (vegan, gluten-free)

french onion dip (vegetarian)

citrus, oregano (vegan)