Achiote, grapefruit, tangerine, Bibb lettuce.

Yucatan Roasted Salmon Tacos

Laotian Pork Belly Bowl

Flank steak, confit lemon aioli, peewee potatoes.

Garlic shrimp, carrots, fried shallot, bell peppers.

Black cod, miso glaze, sticky rice, baby bok choy.

Seasonal vegetables, lime-cilantro emulsion, crispy garlic, cilantro.

Tinga shredded chicken, white jasmine rice, scallions, red onion salad, watermelon radish.

Chickpeas, almonds, turmeric, cumin, zucchini, Moroccan spiced salad.

A sample menu for your first week of service with Chef Octavio. Feel free to request changes, substitutions or a new menu from scratch.