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Alejandro Munoz, chef de cuisine of Apis popup menu in homage to interior mexico

our very own chef will be paying homage to his roots in the nuevo Mexican menu for the week of August 2nd thru 5th. A la carte menus will be available Wed-Thursday and in the bar. On Friday and Saturday there will be a Prix Fixe menu in the dining room at $45 per person. Menu will be posted below:

Menu in homage to Mexico

appetizer

Red snapper “ceviche”   14                                        

lime and fresh chili / crispy plantain with avocado ribbons and cilantro

AGED LAMB TARTARE “TOSTADA”   12

chorizo spice and onion seeds / potatoes and egg yolk "custard" / radishes and burnt onion ash


BEEF EMPANADA 11

stewed Apis beef with raisin oregano / fried egg espuma with green olive sauce

BRAISED PORK “TAMAL”

Bolita yellow corn masa filled with carnitas / fresh and pickled chili with our sour cream

entrée

GRILLED AMERICAN RED SNAPPER 24

marinated with achiote and sour orange / black bean and squash noodles / pepita and squash noodles

slowly grilled beef short ribs 26

glazed with black garlic chimichurri / sourdough bread pudding and beef broth / grilled peppers and confit tomato

PORK BELLY "CARNITAS" 21
heirloom corn tortillas and salsa "pipian" / fresh tomato andstewed poblano

desert

CHURROS 7                                                             

Mexican hot chocolate and chili

VANILLA FLAN 6

prickly pear glaze and cactus flower / mango and lemon sauce

 
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Chris saap, Chef of Pizzeria sorellina popup menu in the style of americana classics

For the second week of August our chef of Sorellina, Chris Saap, will be doing a simple a la carte menu Wednesday-Thursday August. Menu will be posted below, both the dining room and bar room will be available for resverations and walk-ins

APPETIZERS

SALUTE BAY OYSTER - celery granite, black vinegar and lemon leaf pepper mignonette 18

FRIED TEXAS QUAIL - stuffed with foie gras mousse, crispy corn batter, Apis honey & fermented peach mustard14

WATERMELON SALAD - dressed with fish sauce vinaigrette.  avocado mosaic with chicharron urfa chili powder and mint9

STIR FRIED GREEN BEANS - Dry wok style. Served with tomato, soy, ginger sauce. bacon bits10

PARISIAN GNOCCHI - Parisian gnocchi, corn poblano puree, escabeche, Mexican chorizo, feta, cilantro13

ENTREE

SPICY FRIED CHICKEN - spicy fried chicken with oyster caramel. Served with vadouvan potato salad 18

PORK PASTRAMI RAMEN - shoyu ramen with cultured aged butter, “Everything Spice” furikake, dill pickle, ajitama egg  17

SCOUNDREL BURGER - Blue cheese, american cheese, Bourbon onions jam, brown butter mayonnaise, smoked jowl, Beef fat fried potato  15

DESSERT

APPLE PIZZA - Ricotta sauce, caramelized apples, butterscotch, pecans, streusel topping9