Cracked Pepper Bistro

Wood fire grilled shawarma-spiced Australian lamb chops, roasted tomatoes, onion, & jalapeño, served with homemade Zak'tar flatbread & fragrant rice pilaf, finished with rich roasted red pepper tahini sauce.

Seasoned chicken breast served over fresh pappardelle in white wine, capers, & lemon sauce.

Almond wood fire grilled hand-cut house aged filet, topped with a handcrafted peppercorn demi-glace. Served with mushroom risotto & fire-roasted vegetables.

Wood fire grilled hand cut rib-eye steak crowned with crispy onions & vibrant chimichurri. Served with roasted vegetables.

Pan-seared salmon glazed with honey & cracked peppercorn. Served with seasonal vegetables.

Hand-cut pappardelle in a vanilla orchid vodka crème fraîche sauce, adorned with seared scallops & lump crab.

Succulent short ribs braised in a tomato and guajillo chili reduction. Paired with seasonal roasted vegetables.

A gourmet blend of American Wagyu, chargrilled & topped with melted Havarti cheese, applewood-smoked bacon, & a bold horseradish aioli. Served on a toasted brioche bun with fermented fries & house-pickled vegetables.

Crisp baby gem lettuce, butcher cut bacon, chopped dates, herbed croutons all tossed in house-made anchovy dressing.

A blend of seasonal organic greens, cucumbers, carrots, shaved pecorino cheese & choice of lemon Dijon vinaigrette or buttermilk ranch dressing.

Little gem lettuce with rich wet & dry blue cheese dressing, served with candied walnuts, Asian pears, & christened with a port wine reduction.

Roasted red pepper, tomato, garlic, salt, pepper, walnut, honey, & aioli.

Slow-braised beef birria with melted cheese, served with handmade tortillas alongside rich au jus and a smoky roasted Chile de árbol salsa.

Steamed in a fragrant white wine and fennel seed broth with butter, garlic, lemon juice, chili flake, onion, & linguica.

Cornbread-crusted crab cakes served with a house-made caper aioli, garnished with pickled red onions and fresh cilantro.

Hand-cut potatoes fermented in cabbage, fried crispy in beef tallow, served with handcrafted saffron aioli.

Pumpkin seed-crusted eggplant layered with walnut pesto, goat cheese, roasted tomato, & drizzled with a balsamic reduction.

Seared ahi tuna delicately seasoned with smoked paprika, served over a crisp cucumber, edamame, & tamarind-sesame cabbage slaw. Finished with crunchy fried wontons and togarashi aioli.

Lemon juice, lemon zest, capers, ginger, garlic, parsley, & E.V.O.O., garnished with fried capers, served with crostini.

Handcrafted cocktail sauce with diced vegetables, finished with sliced avocado & fresh cilantro.

Grilled shrimp sautéed in a bold tomato–chile de árbol reduction, served with ginger-infused jasmine rice.

Tuesday – Thursday | 4:30 PM – 6:30 PM / 7:30 PM