Citrus marinated pickled shrimp, firecracker saltines, lemon pepper aioli

Tossed in vegan miso butter, fresh mint and topped with fried garlic and shallots (vg) (gf)

Roasted Mushroom and manchego cheese dumplings with Szechuan salt, chili crisp, and fresh herbs (v)

Slow cooked and flash fried pork ribs tossed in deeply savory Filipino inspired adobo sauce and plated with fried garlic, fresh jalapeños and fresh herbs (gf)

Pepper marinated skirt steak seared and sliced thin. Topped with Szechuan pepper gravy, herby salad and a side of coconut rice (gf)

Slow simmered in soy and ginger, crispy fried and tossed in a rich and savory chili and vinegar glaze. Served with cucumbers, onions, crispy garlic and fresh herbs (gf)

Yukon gold potatoes fried into mochi fritters and topped with seasoned yogurt, tamarind chutney, crispy sev and fresh herbs (gf)(Vg avialable)

ramp and spinach cream sauce with fettuccine noodles (made with coconut milk) (vg)

Chinese style noodles wok fried with a silky curry of confit garlic and roasted butternut squash. Topped with our house chili crisp and fresh herbs. (vg)

Boozy and creamy tiramisu with apple brandy, apple cide4r, cinnamon whipped cream and buttery toffee drizzled throughout.