SPRING 2019

zak walters approved

S HA RE A B L E RAW + RAW ISH

tuscan kale-quinoa salad. oysters, baked. tarragon butter. breadcrumbs 350 each
sunflower. grapes. parmesan 13
mixed farmer lettuce. peruvian scallop. misfit ponzu 3 each
avocado. grapefruit 12
veggie chop salad.
yellowtail crudo. wasabi mayo. misfit ponzu 16
market lettuce. dates. pine nuts. yogurt dressing 12
golden beet hummus.
big eye tuna sashimi. avocado. eel sauce 16
chimichurri. market veggies 13
beet + burrata.
raddicchio. balsamic 14 bay scallop coctel. fresh scallops. avocado. spicy tomato sauce 14
half roasted spaghetti squash.
marcona almond relish. bbq glaze 13 ora king salmon ceviche. celery root tigers milk 17
crispy brussels sprouts.
cabernet sauvignon gastrique 14 shrimp ceviche. baja style 15
cauliflower fried rice.
nappa cabbage. sambal. fried egg 14
misfit mac + cheese.
SKEW ER
gluten free. green chile 16
mushroom risotto. shishito. tonnato sauce. espelette 3 each
shittake + oyster mushroom 21
mussels. chorizo + fries. oyster mushroom. tonnato sauce. espelette 4 each
hollander mussels. chorizo sofrito 23
saigon crispy chicken. bacon wrapped dates. house bacon. honey dates. ricotta 10 each
1/2 jidori chicken. f#%!ing spicy 26
hand cut kennebec fries.
1#. honey mustard. ketchup 9 fat asparagus. garlic confit oil 4 each

BE T WE E N B R E A D ora king salmon. bbq glaze. sesame. chives 9 each

famous prime rib nik-niks. yellowtail. wasabi mayo. misfit ponzu 11 each
au jus. mayo. kings roll 2 for 16
veggie burger. jidori chicken breast. turmeric yogurt marinade. lebni 5 each
vegan black bean patty. cashew 14
ahi tuna burger. jidori chicken sausage. bbq glaze. sesame 4 each
avocado. spicy mayo. seared rare 16
the misfit burger.
cheddar. mayo. house pickles 15 short rib. lgo reserve beef. galangal soy 7 each
crispy chicken sandwich.
jidori. fennel slaw. spicy mayo 17 dry aged ny strip. lgo reserve beef. galangal soy 12 each

finish with some grateful spoon gelato 6

please inform us if you have any allergies before ordering, we are here to help.
consuming raw or undercooked meat, poultry, seafood, and eggs may increase the risk of food borne related illness.
A 3% charge is added to all checks that will be distributed entirely to our hardworking Kitchen Staff.