First Wave
MILK BUN — 8.
togarashi butter
SMASHED AVOCADO — 14.
tomato, cucumber, serrano peppers, tostadas
BLISTERED SHISHITOS — 14.
miso aioli, sesame
SWEET POTATOES — 8.
furikake, pilon glaze
SMOKED FISH TOAST — 13.
ciabatta, pickled peppers, bitter greens, vinaigrette
OYSTERS — 21/36.
hot sauce, mignonette | half or dozen
TUNA TARTARE — 14.
chorizo spice, rice chips, cilantro
Salads & Greens
KALE CAESAR — 13.
hearts of palm, croutons, asiago cheese
BIBB SALAD — 14.
black garlic vinaigrette, shallot, basil, crispy rice
STRAWBERRY SALAD — 14.
mixed greens, radicchio, arugula, candied mustard, caramelized honey vinaigrette
HARVEST QUINOA BOWL — 13.
roasted butternut squash, arugula, basil, mint, pomegranate, pumpkin seed, caramelized honey vinaigrette
ADD TO ANY SALAD
AVOCADO 4. | CHICKEN 6. | SHRIMP 8. | GRILLED FISH 12.
Mains
CRISPY FISH SANDWICH — 19.
tempura batter, half sour pickles, aioli, cilantro, fries
CARMEL BURGER — 21.
aioli, half sour pickles, grilled onions, american cheese, lettuce, brioche bun, fries
SMOKED MUSHROOM TAGLIATELLE — 18.
smoked shitake and oyster mushrooms, mushroom cream, capers, tomato confit, citrus gremolata
MUSSELS — 19.
yucatan sauce, butter, onions, grilled toast
REDFISH — 32.
artichoke, green garlic, white wine
ROASTED CHICKEN — 21.
tamarind glaze, pistachio, sea island red peas
PETITE STRIP STEAK — 28.
roasted potatoes, aioli, chili oil, preserved mushrooms
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.