DINNER
Tai Snapper Ceviche Verde featuring a duet of zesty
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 and
blanketed with House-Smoked King Salmon
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 SauceAu Poivre
California Cheese Plate selection of three of
the Gold Coast’s Best Cheese accompanied by
seasonal Preserves & Pickles
RAW BAR SAL ADS & VEGE TABLES
Roasted Butternut Squash dressed with a Mint Vinaigrette,
Basil & salty Green Olives garnished with Cara Cara Oranges & Hazelnuts
Tuna & Tomato Poke dressed in umami shoyu with Apple-Walnut Tabbouleh with shredded Green Cabbage,
tropical notes from Lychee Oil & finished with Scallion Meyer Lemon & garnished with Pomegranate Seeds
& Black Sesame
King Crab & Endive Caesar dizzled with Caper Dressing,
Shellfish order individually or for the table covered in Parmesan Cheese & Garlic Streusel
Ice-Cold served with classic sauces & garnishes Little Gem Lettuce paired with Crispy Bacon, Heirloom
Hot Charcoal-Grilled brushed with garlic, lemon & espelette Tomato, Egg & Avocado Dressing
Petite Platter (serves 1-2)
Grand Platter (serves 3-4)
PASTA & PIZ Z A
Pacific Oysters
House-Made Rigatoni with sweet Italian Sausage drenched
Red King Crab
in Kale Pesto & topped with toasted Pine Nuts
Half Maine Lobster
Spicy Lobster Spaghetti infused with Saffron with Calabrian
Spice-Poached White Shrimp Chili, Roasted Garlic & Preserved Lemon
Wild Mushroom Agnolotti finished with Parmsan 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
GRILLED & ROASTED
Crispy Char-Grilled Chicken served with roasted Eggplant,
sautéed Swiss Chard & Lemon-Chicken Jus
Roasted Pochetta accompanied by Rutabaga & Smoked
Apples topped off with Walnuts
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
10oz Hanger Steak brushed with Red Wine Butter & served
with a Horseradish Popover & roasted White Yams
Grilled Wild King Salmon complimented by Dill Yogurt &
Crispy Potatoes with Red Onion
Grilled Sea Bream with Smashed Cauliflower, rich
Matbucha, Pine Nuts and 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
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