Rooftop Menu

Creamy fresh avocado blended with grilled onion, cilantro, and serrano. Served with crispy house-made tostadas.

A bold blend of black garlic, roasted chili, lime, and chili oil. Served with pita bread and grilled seasonal vegetables.

Sashimi-grade tuna tossed with morita aioli, avocado, and ponzu. Served with crunchy tortilla chips.

Tender flap steak marinated in oregano and ancho chile, finished with cotija crema. Served with cabbage salad and potato.

Grilled chicken thighs marinated in oregano and ancho, topped with serrano salsa. Paired with charred cabbage and potato.

A medley of seasonal vegetables glazed in miso-honey and drizzled with cilantro sauce. Served with grilled cabbage and potato.

Santa Barbara prawns grilled with a poblano yuzu kosho marinade and finished with a bright yuzu dressing. Served with cucumber salad.

Chorizo topped with avocado crema and salsa verde. Served with potatoes or as a sandwich.

Shrimp marinated with cucumber, onion, tomato, avocado, and house-made salsa marisquera. Served with crispy tostadas.

Half dozen or dozen, served with chef’s signature sauces.

Ahi tuna topped with wasabi sauce, shiso, cabbage lettuce, and finished with a drizzle of truffle carpaccio.

A vibrant crudité of market-fresh vegetables served with lemon salsa and a rich yuzu aioli.