Snacks

Question 1

Crispy pig tails, garlic black bean sauce, gremolata

Answer 1

Pig tails braised in soy sauce, garlic, fermented black bean, and ginger. Dusted in potato starch and deep fried. Tossed in the reduced braising liquid. Topped w. gremolata (cilantro, lemon zest and garlic), finished w. lemon juice.

Allergies: Gluten Allergy, Soy Allergy

Question 2

Kung pao sweetbreads, sweet pepper jam, peanuts, pickled celery

Answer 2

Veal sweetbreads (thymus gland) poached in a cort bouillon, then pressed. Dusted in potato starch, and fried. Pepper jam (house version kung pao sauce -roasted dried chilies, garlic, soy and black vinegar). Garnished w. pickled celery and roasted peanuts.

Allergies: Gluten Allergy, Soy Allergy, Nut Allergy

Question 3

Pork wontons, crispy pickled jalapeno, smoked tahini sauce, toasted chili sauce

Answer 3

Pork wontons (pork, ginger, scallion, sesame oil). Topped w. fried jalapenos and smoked tahini (soy sauce, black vinegar, ground chinese peppercorn, and garlic).

Allergies: Gluten Allergy, Soy Allergy, Egg Allergy

Question 4

“Takoyaki”, braised calamari, miso mayo, nori, bonito flake

Answer 4

(House version Takoyaki). Local calamari that is braised until tender and folded into a pate choux (french cream puff batter). Served w. mayo with miso and sesame oil. Topped w. scallion, nori and bonito (smoked and dehydrated skipjack tuna).

Allergies: Shellfish Allergy, Gluten Allergy, Soy Allergy, Egg Allergy *RAW