Dinner Menu

5:30p-8:30p Sunday-Thursday | 5:30p-9p Friday-Saturday

STARTERS

MARINATED OLIVES 6 (GV)
garlic clove, preserved lemon, marash pepper

SCALLOPS 22
parsnip puree, paddlefish caviar, crispy sage, baharat creme

CHARCUTERIE & CHEESE 24
fig and date mostarda, pickled vegetables, marcona almonds, toasted date and walnut bread

OYSTERS 20 (G)
preserved lemon mignonette, half dozen

FRITTO MISTO 19 (G)
crispy calamari, artichokes, olives, spanish paprika, aioli

BALSAMIC FIG BURRATA 16 (GV)
heirloom tomato, fresh basil, aged balsamic, pink peppercorn

HANDCUT MAAKOUDA 16 (G)
potato crouquette, parmesean, black truffle salt, white truffle aoli

KALE SALAD 16 (GV)
green apple, dried cherries, humbolt fog, hazelnuts, apple truffle vinagrette

YOUNG LETTUCES 16 (GV)
toasted almonds, shaved manchego, jerez vinaigrette

CABANA MEZZE

Select one

homemade na’an (V) | vegetable crudite (GV+) | taro chips (GV+)

Select one

hummus (GV+) | labneh  (GV) | basil pesto (GV+) | fig and date mostarda (GV+) | california olive oil and aged balsamic (GV+)

Select one

olives (GV+) | marinated artichokes (GV+) | homemade pickles (GV+)

SEAFOOD TOWER

choose 3 | 60 for two people | additional 25 per person

served with mignonette, cocktail sauce, habanero zhug

Lemon Poached Shrimp
Scallops
Oysters
Smoked Salmon
Crab Claws

TAGINES

serves one/serves two

MACROBIOTIC 32/52 (GV+)
adzuki beans, quinoa, pickles and ferments
organic seasonal veggie melange, harissa, aged balsamic

CARNIVORE 42/80 (G)
lamb rack, short rib, artisan sausage, fingerling potato confit
brussels, bernaise, red wine demiglace, chermoula

PESCATARIAN 39/76
salmon, blue prawn, scallop, couscous, artichokes, olives
capers, grilled lemon, chermoula

ENTREES

BLUE PRAWN PASTA 32
housemade pappardelle, wild mushrooms, broccolini, pesto cream

CAULIFLOWER STEAK 24 (GV+)
grapes, grilled shishitos, carrots, almonds, madras curry oil

ORGANIC HALF CHICKEN 32 (G)
allspice marinade, sweet potato gratin, bourbon apple, bacon lardon, mustard greens, chermoula

KVAROY SALMON 39 (G)
carrot quinoa tabbouleh, marcona almond, ras el hanout, citrus, habanero zhug

CHILEAN SEABASS 50 (G)
parsnip, sweet and sour brussel sprouts, urfa, tomato vinaigrette

HAWAIIAN DAYBOAT SELECTION MP
chef curated daily

STEAK FRITES 42 (G)
10 oz prime hanger steak, truffle parmesan fries, arugula salad, red wine demiglace

CHEFS CUT STEAK MP
chef curated daily

(V+) VEGAN | (G) GLUTEN-FREE | (V) VEGETARIAN | MP MARKET PRICE

*Consuming raw or undercooked foods may cause food-borne illness*