J o s h u a   A d a m   G a r c i a

C H E F - J A G



CONCEPT 1




CONCEPT 2





C o m I n g  s o o n  I n   2 0 2 2 
 




CONCEPT 3




Start ups





  • House Soup  4. / 6.b 



  • Grilled Naan + Garlic hummus and Pesto herb oil 7.



  • House salad + candied pecans, Frizzled carrots, cucumber, and strawberry 7.



  • Grilled hearts of r omaine + bacon, grilled onion, tomato and house caesar 9.



  • Grilled seasonal vegetables with curry, black sesame and dried cranberries 9.



 



Featured





  • Taquito spring rolls with machaka beef, roasted corn & Napa cabbage  + sweet and spicy jalapeno dipping sauce and avocado ranch   11.



  • USDA Prime beef sliders + bacon shallots and Gouda on grilled brioche + siracha aioli   12.    


  • B.A.D-BURGER! 12oz. USDA Prime beef   16. YOU BIULD IT! Limit 5 toppings



  • Mini duck egg rolls: Nappa cabbage, duck confit + Sweet Thai chili sauce   13.






Sea-side





  • Tuna sashimi with shallot, sundried tomato, fresh avocado, fennel + Thai chili   12.



  • Scallop risotto + Saffron  baby spinach, shaved Pecorino romano and tomato   13.



  • Rock shrimp Cakes + Grilled lemon, spicy siracha aioli and Blood orange vinaigrette 10.  



  • Grilled black tiger prawns with Garlic butter + spicy Peruvian cocktail sauce   12.



  • Mini Crab cakes Grilled lemon, spicy cilantro aioli + tomato bruschetta   10.

 

  • Black tiger shrimp + Tequila, lime, garlic, bacon + cilantro   13.



  • Calamari + Huancaina aioli and  Sweet Thai-chili sauce    13. 



  • Cumin Crusted Ahi + Blood orange reduction, white truffle and Thai chili oil   14.






Shared Plates





  • Prosciutto & Buffalo Mozzarella + white truffle and  Basil   9.



  • Arugula Pesto with goat cheese balsamic glazed portabella   8.



  • Warm Prosciutto + Fig with caramelized shallots and Gorgonzola   9.



  • Sweet onion confit + rosemary, basil, melted brie and clover honey   8.


  • Baked pecan brie , dried cranberries and a raspberry reduction   9.






Wings or Strips 13. 




  • Naked + choice of sauce



  • Ginger Teriyaki + toasted sesame



  • Chipotle blood orange 



  • Smoked honey Siracha 



  • Daytona garlic





Prime time






  • 16 oz. Hand cut Rib eye + herb butter, Chili oil and scallion   40. 



  • Veal Chop + balsamic & white truffle demy place   38.



  • 10 0z. Filet Mignon + Basil oil + chipotle demy glace   36.



  • 8 oz. Pork Tenderloin + Stir fried vegetables and  ginger scented pan sauce   22.



  • Char grilled baby lamb chops + citrus apricot mint glaze   38.






Roasted Chicken




  • Chicken Chan de Vin + Roasted portabella, red wine, bacon & fresh thyme   21.



  • Saketom Chicken & Shrimp + rice wine, tomato and mint    25.



  • Chicken Maderia + wild mushroom, sun dried tomato, Green asparagus and buffalo Mozzarella   23.





Fresh Fish





  • 10 oz. Atlantic Salmon + seared sea scallops , baby spinach and saffron tomato broth   25.



  • 8 oz. Pan roasted Chilean sea-bass + Saffron risotto, tomato and  blood orange bruschetta 38.



  • Grouper Scaloppini + red wine butter sauce, basil, balsamic  and fresh thyme 21.



  • 8 0z. Roasted Red Curry bronzed Grouper + potato cream sauce 24.



  • Stuffed Lobster and Scallops + herb butter and Spicy huancaina sauce 28. 






Sides





  • Whipped potatoes



  • Truffle fries



  • Grilled asparagus



  • Haricot Vert





Sweet tooth?



Ask about our specialty dessert menu!