TABLE SNACKS

Garden “Punch” Bowl crunchy, ice-cold Garden Vegetables served with Gazpacho Shooters & three dipping sauces, Green Goddess, Romesco & Lemon-Poppyseed

“Boardwalk” Crinkle-Cut Fries perfectly crispy with Spicy Ketchup, Secret Sauce (shhhhh) & White Cheddar Cheese Fondue

Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest

Jalapeño Shrimp Toast topped with mild Ginger Aïoli & Cilantro

Sweet Potato Pancakes perfectly crisped & blanketed with House-Smoked King Salmon & tangy Crème Fraîche

Prosciutto-Wrapped Asian Pears with Fig Vinegar with crispy Parmesan Crackers

Grilled Wild Mushrooms Skewers basted with Soy Sauce & Maple while being cooked over mesquite charcoal

Short Rib ‘Pop-Tart’ topped with Crispy Shallots & drizzled with Sauce Au Poivre

California Cheese Plate selection of three of the Gold Coast’s Best Cheese accompanied by seasonal Preserves & Pickles

SALADS & VEGETABLES

Roasted Butternut Squash dressed with a Mint Vinaigrette, garnished with Cara Cara Oranges & Hazelnuts

Apple-Walnut Tabbouleh with shredded Green Cabbage, Meyer Lemon & garnished with Pomegranate Seeds

King Crab & Endive Caesar drizzled with Caper Dressing, covered in Parmesan Cheese & Garlic Streusel

Little Gem Lettuce paired with Crispy Bacon, Heirloom Tomato, Egg & Avocado Dressing

GRILLED & ROASTED

Crispy Char-Grilled Chicken served with roasted Eggplant, sautéed Swiss Chard & Lemon-Chicken Jus

Charcoal-Grilled Lamb Tenderloin served with Stewed Beets, Preserved Tomatoes & Saffron

The Bungalow Burger dry-aged beef patty with White Cheddar Cheese, Onion-Bacon Jam & Little Gem Slaw

Grilled Wild King Salmon complimented by Dill Yogurt & Crispy Potatoes with Red Onion

Grilled Sea Bream with Smashed Cauliflower, rich Matbucha, Pine Nuts & spicy Chilies

Lobster Pot Pie Chef Mina’s signature dish featuring whole Maine Lobster, Truffle-Lobster Bisque & Petite Root Vegetables

10oz Hanger Steak brushed with Red Wine Butter, served with a Horseradish Popover & blistered Asparagus

RAW BAR

Tai Snapper Ceviche Verde featuring a duet of zesty Basil & salty Green Olives

Tuna & Tomato Poke dressed in umami shoyu with tropical notes from Lychee Oil & finished with Scallion & Black Sesame

Shellfish order individually or for the table

Ice-Cold served with classic sauces & garnishes
Hot Charcoal-Grilled brushed with garlic, lemon & espelette

Petite Platter (serves 1-2)
Grand Platter (serves 3-4)

Pacific Oysters

Red King Crab

Half Maine Lobster

Spice-Poached White Shrimp

PASTA & PIZZA

Artisanal Rigatoni with sweet Italian Sausage drenched in Kale Pesto & topped with toasted Pine Nuts & Pecorino

House-Made Rigatoni with sweet Italian Sausage drenched in Kale Pesto & topped with toasted Pine Nuts

Spicy Lobster Spaghetti infused with Saffron with Calabrian Chili, Roasted Garlic & Preserved Lemon

Wild Mushroom Agnolotti finished with Parmesan Fonduta & crunchy Black Truffle Streusel

Margherita Pizza made with Tomato Sauce from the Bona Furtuna farm in Sicily, topped with melty Fresh Mozzarella & torn Basil Leaves

Carbonara Pizza white pie with Crispy Guanciale, Yukon Gold Potatoes, Pecorino Romano & drizzled with a Poached Farm Egg

Salsiccia Pizza aka Italian Sausage pie with Spicy Broccolini creamy Buffalo Mozzarella & floral Oregano

SIDE DISHES

Heirloom Cauliflower seasoned with Black Sesame Tahina Dried Plums & Chilies

White Yams smashed with Olive Oil peppered with Seven Herbs & Sea Salt

Basmati Rice featuring Chickpeas, Caramelized Onions & crunchy Toasted Almonds

Garlic Spinach & Shoots topped with savory Oyster Sauce & aromatic Long Pepper

Blistered Asparagus dressed in classic Green Goddess dressing & garnished with fresh Tarragon

“Boardwalk” Crinkle-Cut Fries perfectly crispy with Spicy Ketchup, Secret Sauce (shhhhh) & White Cheddar Cheese Fondue

Garden “Punch” Bowl crunchy, ice-cold Garden Vegetables served with Gazpacho Shooters & three dipping sauces, Green Goddess, Romesco & Lemon- Poppyseed

Jalapeño Shrimp Toast topped with mild Ginger Aïoli & Cilantro

Crispy Duck Wings glazed with Grand Marnier & Black Pepper finished with Orange Zest

King Crab & Endive Caesar drizzled with Caper Dressing, covered in Parmesan Cheese & Garlic Streusel

Tuna & Tomato Poke dressed in umami shoyu with tropical notes from Lychee Oil & finished with Scallion & Black Sesame

Bungalow Burger smothered in Sharp Cheddar Cheese topped with Bacon & Red Onion Jam & on a buttery Brioche Bun

Margherita Pizza made with Tomato Sauce from the Bona Furtuna farm in Sicily, topped with melty Fresh Mozzarella & torn Basil Leaves
add sweet Italian Sausage
add spicy Broccolini

Up All Night Ice Cream Sandos Whiskey Caramel Triple Cappuccino Coffee Crumb Oaxacan Chocolate