Dak Galbi
Kimchi, Korean rice cakes, chicken, fried egg
Suya Spiced Hanger Steak
African peanut sauce, smoked plantain
Oxtail
Tomato Salad "kachumbari", jasmine rice, red beans "habichuela", ajillo sauce
Guyanese Curried Chana & Aloo
Chickpea, russet potato, naan
Trinidadian Duck Curry
Duck leg, house curry blend, russet potato, naan bread
Small plates
CUT
WEIGHT
PRICE
ENTREES
We can only split checks two ways. For split checks and parties of 5 or more a 22% gratuity may be added.
*Menu items may contain nuts/peanuts. **Menu items may be raw, undercooked, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.
PRICE
Collard Greens & COrnbread
Turkey, hot water cornbread
Pan Con Tomatillo
Grilled sourdough, tomatillo, prosciutto, manchego foam, olive oil
Crispy Plantains
Ajillo
Roasted garlic parmesan dressing, sourdough crouton
Flame Grilled Baguette
Garlic butter, parmesan cheese
tomahawk**
Fitch Ranch Wet aged
NY STRIP**
Fitch Ranch Wet aged
Ribeye**
Fitch Ranch Wet aged
Executive Chef - Xavier Tillman
Choose your style $32
Branzino Frito "Boca Chica Style"
70Whole Branzino fish, stewed red beans "habichuela", jasmine Rice, orange & thyme "ajillo" sauce
all items available a la carte
Braised Button Mushrooms
Robuchon Mashed Potatoes
Au Poivre
Breckenridge Rum Cask Whiskey Reduction
Thyme Butter
French
Collard Greens & Turkey
Black Eyed Peas
Au Jus
Moms' Pepper Sauce
Cowboy Butter
Southern
Afro-Caribbean
Stewed Red Beans "Habichuela"
Smoked Plantain
Wasakaka
Ajillo
Recao Butter
STEAKS
OUR TEAM IN THE KITCHEN
EXECUTIVE CHEF - XAVIER TILLMAN
Sous Chef - Nicholas Blessing
Jordan Henson
Zoila Lopez
Federico Lopez Nunez
Azucena Perez
Dylan Sanders
Alejandro Rodriguez Valdez
Hunter Thornton