T.COOKS

Menu

Dinner

To Start

Chilled Cantaloupe Melon Soup
15
crisp prosciutto | poached shrimp
West Coast Sauteed Mussels
18
chorizo | tomato broth | charred scallion | grilled noble bread
Strawberry Summer Salad
14
local organic mixed greens | mozzarella | almonds | balsamic vinaigrette
Artisan Cheese & Charcuterie
18
pickled vegetables | mustard
Charred Spanish Octopus
18
chimichurri | saffron poached potato | heirloom cherry tomato | calabrian hot chili
Smoked Watermelon & Burrata
15
abbey lee heirloom tomato | lemon olive oil | balsamic reduction

Chef's Inspirations

Harissa Grilled Mary's Organic Chicken
35
pomegranate cous cous | roasted peppers | tzatziki
Moroccan Marinated Lamb*
44
cumin | garlic | garbanzo bean ragout
10 oz Beef Tenderloin*
55
mushroom ravioli | broccolini | blistered tomatoes | blue cheese crumbles
Pan Roasted Pacific Stripped Bass*
39
farrow risotto | garlic lemon grass broth
Roasted Scottish Salmon*
39
carrot purée | toy box squash
Heritage Pork Milanese*
38
arugula | marinated tomatoes | capers | charred lemon | citrus butter sauce
Vadouvan Scented Scallop Tofu
28
carrot purée | snap peas | cauliflower | blistered tomatoes
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Loading...