TABLE SNACKS
Garden Crudites Bowl crunchy, ice-cold Garden Vegetables served with Carrot-Ginger Shooters & three dipping sauces: Green Goddess, Walnut Romesco & Lemon-Poppyseed • 16/28
Tuna & Tomato Poke dressed in umami shoyu with tropical notes from Lychee & finished with Scallion & Black Sesame • 21
‘Crab Rangoon’ Red Alaskan King Crab, Garlic Cream Cheese dip, Nori chips for dipping • 34
Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest • 19
Spicy Shrimp Toast Cilantro, Sesame Seeds, mild Ginger Aïoli, topped with fresh ginger and slivers of Serrano pepper • 17
Sweet Potato Pancakes perfectly crisped & served with House-Smoked King Salmon, tangy Crème Fraîche & velvety Apple Butter • 19
Add 1oz Tsar Nicoulai Osetra Caviar • 105
Short Rib ‘Pop-Tart’ topped with Horseradish Cream & Crispy Shallots, drizzled with Sauce Au Poivre • 21
Crinkle-Cut Garlic Duck Fat Fries perfectly crispy with Spicy Ketchup, Secret Sauce & “SriRancha” • 11
California Cheeses & Charcuterie rotating selection of the Gold Coast’s Best accompanied by seasonal Preserves & Pickles
Three Seasonal Cheeses • 24
Three Cured Meats • 24
Combo Plate • 34
Parker House Rolls perfectly warmed & served with a side of Whipped Ricotta with Black Pepper-Honey • 8
SHELLFISH
Broiled Red King Crab glazed with Yuzu and Red Miso Butter and topped with Bungalow Secret Chili Crisp
Per Leg (serves 1-2) • 99
Ice-Cold served with gin-spiked cocktail sauce espelette dijonnaise & champagne mignonette
Petite Platter (serves 1-2) • 98
Grand Platter (serves 3-4) • 187
Pacific Oysters half dozen or full dozen • 18/32
4oz Red King Crab • 48
½ Half Maine Lobster • 47
6ea Shrimp Cocktail • 21
Add 1oz Tsar Nicoulai Osetra Caviar • 105
SALADS & VEGETABLES
House Smoked Burrata sweet Summer Peppers, aged
Balsamic vinegar, crispy Zucchini Blossoms • 18
Bungalow Chopped Salad with Sungolds, Salami, Aged Provolone, Castelvetro Olives, Pepperoncinis &
Lemon-Oregano Vinaigrette • 17
Classic Caesar tossed with Caper Dressing, covered in Parmesan Cheese with Garlic Butter-Crispy Croutons • 14
Prosciutto & Pears with creamy Basil Pesto, crunchy Parmesan, Aged Balsamic • 15
Butter Lettuce Salad tossed in Green Goddess dressing, garnished with Shaved Radish, Ruby Red Grapefruit, Brokaw Avocado & crunchy Olive Oil Croutons • 16
