PINCH BITES
- Olives 8
house-marinated with citrus and herbs
- K-town Guac 16
house-made kimchi, crispy tortilla, korean spices
- *Ceviche 14
corvina, shrimp, maiz cancha, aji limo & yucca chips
- Seasonal Soup 8
mushroom, carrot soup. vegan
- Pinch Croquetas 9
ham croquetas, aioli
- Pinch Salad 13
baby green, shaved veggies,parmigianno reggiano, cucumber vinaigrette
- Tibetan Momo 9
steamed pork dumpling, garam masala, ponzu sauce
- Chicken Wings 14
six whole wings, fried & tossed in cajun spice
- Spanish Octopus 18
bobó de camarão puree (shrimp bobó puree), dendê oil, roasted baby bell peppers, red pearl onions
- BBQ Porkbelly 8
guava bbq, pork cracklin’, mojo onions, cilantro
- Gambas al ajillo 13
wild patagonian red shrimp, garlic, saffron, cuban bread
- Charcuterie Board 25
selection of three cheeses, sliced speck ham & sweet salumi, house pickles, seasonal marmalade, toasted focaccia
- Cheese Board 17
BURGERS & SANDWICHES
ENTRÉES
- *Faroe Island Salmon 21
6oz. beurre blanc & cherry tomatoes
- *Black Angus Skirt Steak 28
8oz steak, spicy brussels sprouts, beef jus
- Organic half Chicken 23
pommes puree, chicken jus
- Bucatini al Pomodoro 21
pomodoro sauce, parmigiano reggiano, basil
- Tagliatelle alla Bolognese 24
three meat ragu (beef, pork, veal), parmigiano reggiano
CHEF’S TASTING MENU
8 courses + 1 dessert 60 wine pairing 30 | natural wine pairing 50
SIDES
NON-ALCHOLIC BEVERAGES
We use shellfish and tree nuts in our kitchen, specifically PEANUT OIL. Please inform your server of any allergies.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.