Private parties are subject to event menu pricing.
Appetizers
AKAUSHI BEEF CARPACCIO 16
St. Arnold beer mostaza, toasted pistachioand aged Parmesan
PALEO BBQ TEXAS QUAIL 18
house-made Paleo BBQ rub with red cabbageand cilantro slaw
FIRE-ROASTED CHILE RELLENO 15
roasted vegetables, cumin-scented quinoaand piquant salsa
PULPO A LA PLANCHA 16
charred octopus with Shisito peppers and smokeyeggplant puree, finished with Argentine chimichurriand roasted red pepper coulis
SPICY COCONUT CURRY MUSSELS 13
warm spiced curry with coconut milk and Thaibasil
BEET ROOT HUMMUS 12
beet root hummus with lemon zest, served withhouse-made Paleo flatbread
BAKED GOAT CHEESE MOUSSE 12
herbed goat cheese baked in roasted red pepper and tomato chutney
TOGARASHI TUNA TARTARE 18
apple, seaweed salad, red miso, micro wasabiand wonton crisps
SHORT RIB STUFFED PIQUILLO PEPPERS 17
braised short rib, shaved Manchego cheeseand smoked paprika aioli
MOROCCAN LAMB MEATBALLS 14
North African harissa chili paste, mint and dates, finished with a cool cumin-scented yogurt and Feta cheese crumbles
JUMBO LUMP CRAB CAKE 18
shaved fennel and arugula salad with a lemonremoulade
TRADITIONAL HUMMUS 10
chickpea hummus with cumin and house-madeflatbread
Soups
YELLOW GAZPACHO 9
yellow tomato and cucumber gazpachowith sweet crab salpicon
CURRY CAULIFLOWER 8
smooth puree of cauliflower, leeks and garlic,drizzled with coconut milk and cilantro
SEAFOOD GUMBO 12
Gulf shrimp, crawfish and oysters, simmeredin a Cajun roux.
Salads
PALEO CHINESE CHICKEN SALAD 15
red cabbage, savoy cabbage, daikon, scallionsand jalapeño in a sesame-soy vinaigrette
RAW VEGAN PAD THAI 14
zucchini noodles, lime, cashews and cilantrowith an almond butter pad Thai sauce
LOADED PALEO SALAD 13
kale, Swiss chard, shaved Brussels sprouts,carrots, applewood smoked bacon and driedcherries in a walnut vinaigrette
CORNER TABLE COBB 14
bibb lettuce, pickled carrots, heirloom tomatoes,avocado, crispy bacon and grilled chickenin a cilantro vinaigrette
FIGS & CHEESE 12
baby arugula, sweet Mission figs, blue cheese andtoasted almonds in a honey-balsamic vinaigrette
CHOPPED CAESAR 11
petite green Romaine, shaved Parmesan, friedcapers and lemon Caesar dressing
KALE & QUINOA 12
warm kale, blistered tomatoes, organic quinoa and mozzarella, finished with balsamic reduction
Pastas
SPRING FAUX ‘FREDO’ 28
spring pea and asparagus with crabin a lemon-garlic cashew cream over zucchini noodles
PALEO PAPPARDELLE 20
Paleo noodles tossed in red wine braised beefand wild mushroom ragout
HARISSA PRIMAVERA 16
heirloom cauliflower, haricot vertsand cherry tomatoes over spaghetti squash
VEGETABLE LASAGNA 16
butternut squash noodles, zucchini, spinach,Portobello mushrooms and cashew ricotta
‘SPAGHETTI & MEATBALLS’ 17
Paleo turkey meatballs with spaghetti squashnoodles and slow-simmered Bolognese
CREOLE CRAWFISH PASTA 30
tender crawfish tails, fennel, tomato andPortobello mushrooms, simmered with penne pasta
MARSALA MUSHROOM & DUCK CONFIT 32
wild mushroom, black truffle and duck confit,finished with foie gras cream
WINNING SIGNATURE DISH 22
grilled jumbo shrimp tossed in an Asian-inspiredpesto with cilantro, Thai basil, mint, gingerand peanuts
SEAFOOD CAPELLINI 2.0 28
shrimp, mussels, and lobster in a spicytomato sauce
CHICKEN & ORZO 18
grilled chicken, feta, Portobello mushrooms,cherry tomatoes and zucchini in a lemon cream sauce
Paellas For Two
Our paellas are made with authentic Calasparra rice, imported from Murcia, Spain.
Each is cooked with saffron and finished in our wood-burning oven.
PAELLA VALENCIANA 46
shrimp, mussels, fish, chickenand Spanish cured chorizo
PAELLA DE MARISCOS 55
shrimp, mussels, fish, calamari and lobster
PAELLA DE VERDURAS 41
peas, asparagus, zucchini, tomatoes,mushrooms and broccolini
ARROZ NEGRO 42
squid ink rice with saffron shrimp, calamari,finished with lemon and smoked paprika aioli
Entrees
PALEO ENTREES
Crispy Caribbean Salmon
Butternut Squash Mash and Spicy Mango Salsa 30
Sous Vide Pork Tenderloin
Bacon Braised Carrots with Tarragon-Mustard Sauce 30
Sesame Ahi Tuna
Quinoa “Stir-Fry” and Toasted Sesame Vinaigrette 32
Pan Seared Rainbow Trout
Cauliflower Two Ways and Pistachio Gremolata 28
Seared Scallops
Mushroom “Risotto” and Tom Yum Beurre Blanc 29
Herb Roasted Chicken
Roasted Root Vegetable Hash and Salsa Verde 24
TRADITIONAL ENTREES
Gulf Red Fish Florentine
Garlic Smashed Potatoes and Tomato-Basil Crawfish Cream 29
Korean Steak & Frites
Grilled Hanger Steak with Scallion Potato Pancake and Kimchi 31
Braised Beef Cheek
Fig and Raisin Molé and Red Cabbage Slaw 29
Lamb Chops
Creamy Polenta and Red Wine Demi Glace 33
Grass-Fed Beef Filet
Pink Peppercorn Jus and Red Bliss Mash 38