Spring Menu – March 10

(Our menu is seasonal and changes frequently to bring you the best of locally available ingredients)
Available for dining-in only.

roasted oysters garlic, pecorino, milk bread crumb & simple salad | 16

scallop ceviche (gf) aji amarillo, corn nuts, cilantro | 14

peel & eat shrimp old bay, comeback sauce, cocktail | 14

local greens & vegetables (v) (gf) citrus vinaigrette | 8

mussels white wine, herbs, shallot, torn milk bread | 16

shrimp toast worcestershire, crystal hot sauce, butter | 17

pan fried steak rye toast, pepper jelly, market vegetable | 26

basmati rice (v) (gf) potatoes, eggplant, lentil gravy, hot pepper, yogurt | 16

salmon cakes tomato gravy with bacon, greens | 24

scallops (gf) recado negro, merliton, pickled onion, citrus | 34

smothered tamales (gf) charro beans, iceberg, cotija, salsa verde | 19

pork collar red eye gravy, beignets, spring onion | 26

whole dorade (gf) mussels, striped bass, yellow mole, cactus, okra | 44

Chicken mole Bellflower