Petite Bread Pudding
EggsDairyWheat
Fresno, CA
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.
Tuesday – Thursday | 4:30 PM – 6:30 PM / 7:30 PM
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
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.