Sticky Boneless Beef Ribs ($10)
"I wanted to try to create a chicken wing with beef." Since cows don't have wings, he used a cut from the ribs. Instead of braising this tough cut until tender (which would have resulted in a soft texture) he wanted the pieces to taste like steak. To do this, the pieces are dry rubbed, smoked, cooked in a sous vis machine until medium rare, fried, and then tossed with a guava barbecue sauce.
Caviar BLT ($12)
"There aren't too many places where you can sit down and get great caviar service. I wanted to try something different." Though called a BLT, there's no pork in this dish. Instead, it's "bacon" salmon caviar served with tomato creme and endive on a lemon pepper biscuit.
Chips & Dip ($11)
Continuing with the caviar service is a playful nod to chips and dip. The chips are actually housemade "Pringles" that are thin and extra crispy, while the dip is a yuzu tobiko caviar dip.
Grilled Pretzel Monkey Bread ($8)
"We stuffed the pretzel bread with a bunch of Gruyère cheese. Then it's grilled to give it char marks." The dish is served with beer mustard with pickled mustard seeds.
Eggs N ' Bacon ($9)
"The idea was to do a non-meat slider. We take hard boiled eggs, make patties, and then fry them." The patties are placed on small buns with lettuce and a sriracha aioli. Served on the side are...
Togarashi Bacon Fries
"The fries are tossed with togarashi and bacon powder. This is my take on eggs and bacon."