CULINARY COORDINATES

Sweet Plantains with Pigeon Pea Rice

Caramelized sweet plantains paired with fragrant pigeon pea rice, slow-cooked with sofrito, annatto, and peppers. Garnished with fresh cilantro and edible flowers.

Blu Brussels

Crispy fried Brussels sprouts with diced salt pork, tossed in a macerated blueberry and shishito pepper sauce, balanced with roasted garlic, horseradish, and crushed red pepper. *Request no pork to accommodate vegan/vegetarian diets

Larb Gai

Vegan chorizo infused with lime and Thai chilis, served in crisp romaine leaves. Garnished with crushed peanuts, fresh mint, and a side of peanut sauce.

Pickle Fries

Crispy matchstick-cut dill pickles, battered in our house gluten-free blend and served with our signature tangy Comeback Sauce.

Korean Prawns

Gochujang-glazed prawns served over a bright sea bean salad with heirloom tomatoes, watercress, and brunoise red pepper, finished with toasted sesame and sherry-Dijon vinaigrette.

Curry Mussels

Aromatic red curry coconut broth envelops fresh mussels, enhanced with fish sauce, brown sugar, and fragrant herbs. Served with grilled baguette slices for the perfect dip.

Charred Octopus

Tender grilled octopus, marinated in balsamic and shallots, served over a bed of arugula with pickled radish, parsley, and olive oil.

Baby Scallops with Kimchi Coconut Rice

Seared baby scallops drizzled with a rich pan sauce over jasmine rice tossed with coconut milk and house-fermented kimchi. Finished with scallions and toasted sesame.

Bacon-Wrapped Dates

Sweet dates wrapped in smoky bacon and glazed with a chili-bourbon sauce. Served over arugula with microgreens for a perfect sweet-savory bite.

Deviled Scotch Eggs

Hard-boiled eggs wrapped in a rosemary-thyme lamb crust, fried to a golden crisp. Served atop arugula with a creamy deviled yolk filling and edible flowers for a touch of elegance.

Carne Con Elotes

Fire-charred skirt steak meets the bold flavors of roasted corn, lime, and chili spice. Served with crispy cantina-style corn chips dusted in Tajín for the perfect balance of heat, zest, and crunch.

Peking Pig

Crispy-skinned braised pork belly, glazed in rich Peking sauce and topped with pickled red cabbage, bok choy, and grated parsnip. A finishing touch of Thai chilis, sesame, and shaved garlic brings heat and depth to this flavor-packed dish.

Muffuletta Sliders

A nod to New Orleans—fluffy focaccia buns stacked with layers of mortadella, Genoa salami, prosciutto, and buffalo mozzarella. Topped with a house-made olive salad and pistachio mayo for the ultimate savory bite

Filipino Adobo Chicken Wings

Grill-charred wings marinated in a bold blend of soy, vinegar, bay leaves, and garlic. Served with Filipino pico, crispy garlic, and a side of white rice.

Braised Oxtail

Slow-braised oxtail served with roasted garlic and herb fingerling potatoes, tender broccolini, and finished with a rich oxtail jus. Garnished with Bulls Blood microgreens for a vibrant touch.

Pomme Frites

Crispy roasted Peruvian fingerling potatoes, infused with rosemary, thyme, and fresh garlic. Topped with tender slices of grilled beef tenderloin, rich demi-glace, and a sprinkle of fresh parsley. Served with a side of creamy garlic aioli.

Triple Berry Tart

A golden, buttery tart crust filled with a luscious blend of blueberries, raspberries, and blackberries, lightly sweetened and baked to perfection.

Freshly Brewed Coffee

Regular or decaf, smooth and aromatic. Served hot and ready to fuel your next adventure.