Our Menu

Beet & vodka cured salmon, cream cheese croquettes, and everything brioche crackers.

Honey butter, brick toast, vanilla custard, raspberry, strawberry, blueberry, and banana.

Sauteed creole shrimp, ochre "grits", jalapeño corn bread.

2 eggs, baked beans, farmers' sausage, boudin noir, seared tomato, sauteed mushrooms, duck fat fried bread, bacon.

2 eggs, AAA striploin jerk pork hash, and chimichurri.

Buttermilk pancakes, crumbled praline bacon, bourbon butterscotch.

Acorn squash. Roasted peppers, roasted eggplant, mushrooms, bacon, cheddar cheese, feta cheese, and potatoes.

Parmigiano Reggiano, San Marzano sugo fino calabrian chilis, duck fat fried bread.

Custard-stuffed French toast, wild berry jam, blueberries, strawberries, bananas, guava coulis.

Poached egg, praline bacon, seared jalapeno cheddar cornbread queso sauce, jerk pork hash, or salad.

2 egg omelette | Please choose any 4 items: Cheddar, feta, Parmesan, peppers, bacon, tomatoes, onions, mushrooms, sausage, roasted squash.

Jerk roasted chicken | Praline bacon, red leaf lettuce, honey wasabi aioli, pineapple salsa, tomatoes on milk bread.

Egg, cheddar, honey wasabi aioli, blonde frisee.

Beet & vodka salmon gravlax, onion, celery, aioli on croissant.

Aged cheddar, grueyère, Granny Smith apple, onion balsamic jam, milk bread, and Dijon mustard.

Praline bacon, lettuce, tomato on milk bread.

Capparese, basil pesto, tomato, and buffalo mozzarella.

Roasted eggplant mushroom. peppers, tomato pesto, whipped feta.

1 cookie for $1.50 | 4 cookies for $4.00

Sticky toffee cake, miso butterscotch, togarashi ice cream.

Pecan pie bread turbinado sugar crumble, pecan bourbon caramel bourbon vanilla ice cream.

Lemon curd, vanilla cream cheese, graham cracker crumble, brûlée sugar tuile.

Golden-crisp ube croquettes with creamy Ata Din Din aioli and vibrant kachumbari slaw.

Crispy gochujang-marinated soft shell crab layered with wasabi honey aioli, fresh lettuce, tomato, and tangy kimchi slaw on a toasted bun.

Succulent shrimp tossed in a bold pepper sauce, served with sweet mango salsa and warm flaky paratha.

Sweet grilled corn dusted with aromatic suya spice and served with bright kachumbari salad.

Crispy tempura-fried yoyo, glass needlefish, smelt, baby zucchini, purple yam, and haricot verts served golden and perfectly seasoned.

Orecchiette pasta tossed with spicy Italian sausage, sweet sautéed leeks, aged extra virgin olive oil, and freshly grated Parmigiano Reggiano.

Bucatini tangled with shrimp, mussels, calamari, and scallops in a silky saffron seafood velouté infused with white wine and fresh herbs.

Casarecce pasta folded into a rich chipotle and ancho chile Mornay sauce with sweet Newfoundland lobster, baked until golden and finished with fresh herbed gremolata

Buttery black cod glazed with sweet-tart sour cherry and white miso, served over silky purple heart yam purée with braised gai lan.

Crispy-skinned chicken supreme served over fragrant coconut black rice with aromatic Thai red curry, seasonal vegetables, and grilled lime.

Grilled tofu served over coconut black rice with aromatic Thai red curry, seasonal vegetables, fresh herbs, and grilled lime.

Fork-tender Miami-cut beef short ribs slow-braised in Guinness stout and aromatics, served over creamy Guinness pomme purée with braised gai lan, vibrant kimchi slaw, and finished with a rich stout jus.

Mint-marinated seasonal fruit layered over silky guava purée, finished with shredded coconut and ube dulce de leche.

Moist Brazilian-style carrot cake topped with luscious ube brigadeiro and served with French vanilla ice cream.

Velvety sorrel-infused baked custard with a perfectly caramelized sugar crust.