MOPHO Mid City

514 City Park Avenue
New Orleans, LA 70119
504.482.6845

Hours of Operation

Sunday - Thursday
11:00 AM - 10:00 PM

Friday - Saturday
11:00 AM - 11:00 PM


Make a Reservation Today


MOPHO PRESS

May 18 2016
Michael Gulotta of MoPho in New Orleans is a 2016 F&W Best New Chef
Next mission: To work with New Orleans's Vietnamese fishing community to create a locavore fish sauce. Read more about this amazing New Orleans talent, one of the new Food & Wine Best New Chefs. Where: MoPho, New Orleans 514 City Park Ave.; 504-482-6845; mophonola.com Why Gulotta is amazing: He’s turning out awesome, Delta-inspired Vietnamese food—like pho with oxtail and mustard greens—in a casual strip-mall restaurant that explores the seafood traditions around both Southeast Asia and the American South. Click here to read the full article...

Oct 2 2015
Chef To Watch: Michael Gulotta, Mopho
Before he was the executive chef/partner at Mopho; chef de cuisine at John Besh’s Restaurant August; or the nighttime pizza guy at the French Quarter Planet Hollywood, working under a “burnt-out chef from Commander’s Palace,” Michael Gulotta was second in command in his mother’s kitchen. “As a kid, I’d watch cooking shows instead of cartoons,” Gulotta says. “I’d get an idea from a show and my mom would take me to the store. We’d bring everything back, she’d do the dangerous stuff. I’d do the rest and we’d make food.” (more…)

Oct 2 2015
10 Unmissable Restaurants in the American South
NEW ORLEANS
MoPho: Michael Gulotta's roots in the Mid-City neighborhood and his fascination with the Vietnamese flavors of New Orleans East come together in this relaxed pub, whose outdoor deck is perfumed with woodsmoke and tropical spice. Gulotta punches up the classic Vietnamese pho, Creole gumbo, and po-boys with a full onslaught of aromatics and funk, from the lime leaf and shrimp paste of the farmer’s market to the supercharged cured sausages and blue crabs of the best Gulf purveyors. The bubble-tea cocktails bring the fun factor. (more…)

Oct 2 2015
MoPho’s Incredible Spicy-Sweet Clams are South by Southeast Asia
Southeast Asia and the American South have more in common than climate. According to New Orleans chef Michael Gulotta of MoPho, both regions have river deltas where brackish water leads to clean water, “and that’s where you get great seafood,” he says. He highlights some of it—extraordinary littleneck clams from Cedar Key, Florida—in a dish inspired by a Thai classic. 514 City Park Ave.; mophonola.com. Here, Gulotta deconstructs his extraordinary pepper jelly clams: 1. Annatto Beignet Bright red annatto seeds lend electric color to bread made with beignet-style yeast dough. 2. Coconut Milk Gulotta spikes the braising liquid with a not-too-creamy Thai coconut milk called Chaokoh. “The broth should be drinkable, like soup,” he says. 3. Pepper Jelly... (more…)

Dec 3 2014
(Video) Mopho Perfectly Pairs Vietnamese and Louisiana Cuisine
In this episode of Table 42, brought to you by the Foodable WebTV Network, we visit Mopho, a restaurant known for creatively fusing Vietnamese and Louisiana cuisine. We give you a visual taste of the uniquely constructed menu, as the Executive Chef and Partner Michael Gulotta prepares some of the restaurant's authentic dishes.
Watch the Video Now (more…)

Dec 3 2014
Restaurant of the Year – MyNewOrleans.com
Chef Michael Gulotta garnered attention with a stint as executive chef at August, where he regularly worked Asian flavors into the ambitious, inventive menu at chef John Besh’s flagship restaurant. When he announced he was going to open a casual Vietnamese restaurant in Mid-City, eyebrows were raised. But this isn’t fusion cooking; this isn’t “homage;” this is an extremely talented chef cooking the food he loves and doing it justice.

Sep 11 2014
(Video) Creole Crescent Trail – Louisiana Culinary Trails Taste-umentary

Sep 11 2014
Not content to riff on standards, a cool new restaurant shows a different perspective on Vietnamese flavors
Before hashtags and “trending now” reports gained such currency, one way to get a read on the next big thing for the food world was to talk with chefs about what they liked to eat on their down time. In New Orleans, these discussions often led to restaurants in the Vietnamese enclaves around Gretna and Village de L’Est. New Orleans restaurant people have long been singing the praises of Vietnamese cuisine, from the intricacies in its fresh, fermented, pickled, pungent flavors to the wide potential written across the voluminous menus of the traditional restaurants. It could only be a matter of time before that praise met the plate at their own restaurants. (more…)

Sep 11 2014
(Video) Napoleon: Mopho among city’s most intriguing new casual restaurants
Click the link above to check out the video on WWLTV.com  

Sep 11 2014
MoPho, where Southeast Asia meets Louisiana, earns Three Beans: New Orleans restaurants review
If someone were to tell you that a young chef of notable ambition and accomplishment opened a defiantly casual restaurant that testifies to his appreciation for Southeast Asian cuisine, microbrews, weird cocktails and pig flesh, you would be perfectly justified in responding with a yawn. As it happens, I am telling you exactly that — and I still think you should keep reading. (more…)

Sep 11 2014
Best New Restaurants – Mopho – Expanding Vietnamese Cuisine
Chef Michael Gulotta has a deep appreciation for the flavors of Vietnam. Before he opened MoPho, his inventive Mid-City restaurant, he was best known locally as the executive chef at August, so his decision to serve more casual fare took some people by surprise. MoPho is unpretentious, but the plates bear evidence of Gulotta’s background – the menu includes riffs on traditional recipes that sometimes look odd on paper but which invariably work on the plate. (more…)

Sep 11 2014
America’s Best New Restaurants 2014: The 50 Nominees Are Here!
Combining food traditions from both the Mekong and Mississippi deltas, MoPho is our favorite kind of NOLA spot: a fun but thoughtful mashup of old and new regional flavors that feels as "right now" as it gets. Pho is offered with pork belly, banh mi (in the guise of po'boys) with fried  oysters, and chicken wings sing with lemongrass and ginger (ideal for washing down with bubble tea cocktails at the bar). (more…)

Sep 11 2014
Best of New Orleans 2014: Best New Restaurant – Mopho
MoPho's menu, which takes a gourmet approach to traditional Vietnamese dishes, was an immediate hit in its Mid-City neighborhood, and earlier this month the restaurant was nominated as one of Bon Appetit's Best New Restaurants. Chef Michael Gulotta (former chef de cuisine at Restaurant August) has constructed a restaurant that's both a casual drop-in spot and a place for a special meal. Make your own pho (pick a broth and add your own ingredients) or go for favorites like crispy lemon grass chicken wings or fried shrimp spring rolls. (more…)



michael-gulotta-instagram-laotian-style-khao-soi-XL-BNC0416

Michael Gulotta of MoPho in New Orleans is a 2016 F&W Best New Chef


Food & Wine
May 18 2016

Next mission: To work with New Orleans's Vietnamese fishing community to create a locavore fish sauce. Read more about this amazing New Orleans talent, one of the new Food & Wine Best New Chefs. Where: MoPho, New Orleans 514 City Park Ave.; 504-482-6845; mophonola.com Why Gulotta is amazing: He’s turning out awesome, Delta-inspired Vietnamese food—like pho with oxtail and mustard greens—in a casual strip-mall restaurant that explores the seafood traditions around both Southeast Asia and the American South. Click here to read the full article...


webst23843

Chef To Watch: Michael Gulotta, Mopho


Plate
Oct 2 2015

Before he was the executive chef/partner at Mopho; chef de cuisine at John Besh’s Restaurant August; or the nighttime pizza guy at the French Quarter Planet Hollywood, working under a “burnt-out chef from Commander’s Palace,” Michael Gulotta was second in command in his mother’s kitchen. “As a kid, I’d watch cooking shows instead of cartoons,” Gulotta says. “I’d get an idea from a show and my mom would take me to the store. We’d bring everything back, she’d do the dangerous stuff. I’d do the rest and we’d make food.” (more…)


Mopho New Orleans -

10 Unmissable Restaurants in the American South


Condé Nast
Oct 2 2015

NEW ORLEANS
MoPho: Michael Gulotta's roots in the Mid-City neighborhood and his fascination with the Vietnamese flavors of New Orleans East come together in this relaxed pub, whose outdoor deck is perfumed with woodsmoke and tropical spice. Gulotta punches up the classic Vietnamese pho, Creole gumbo, and po-boys with a full onslaught of aromatics and funk, from the lime leaf and shrimp paste of the farmer’s market to the supercharged cured sausages and blue crabs of the best Gulf purveyors. The bubble-tea cocktails bring the fun factor. (more…)





mopho-super-swine-saturday

SUPER SWINE SATURDAYS

Every Saturday

Every Saturday we roast a whole hog over pecan wood in our outdoor pit.


Upcoming Events

Every Saturday SUPER SWINE SATURDAYS





MOPHO GROUP CATERING

MOPHO restaurant opened in January of 2014. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry.

In it’s first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit Magazine, named Restaurant of the Year by New Orleans Magazine and was named peoples choice best new restaurant by Gambit’s Best Of New Orleans reader poll. It has become known in the neighborhood for roasting whole hogs every Saturday and it’s Pepper Jelly Braised Florida Clams were featured in Food and Wine Magazine.

Hand Passed

3 choices 30 min @ 18.00 per person or 28.00 for hour
5 choices 30 min @ 24.00 per person or 34.00 for hour

Pimento cheese croquettes with sweet pepper salad

Roasted and Whipped Cauliflower with smoked Cumin Vinaigrette (Vegetarian)

Pickled Shrimp with Mirliton and Shaved Andouille Salad

MOPHO pickled shrimp with nuoc cham mango and Bánh xèo crouton

Crispy Fried Oysters with MOPHO Mayo and Pickled Blue Cheese

Bourbon Duck Liver Pâté with Citrus and Sweet Pepper Marmalade

Slow Cooked Eggplant with Spicy Sesame Vinaigrette on Roti Chip (Vegetarian)

MOPHO headcheese, rice cracker and blood orange mustard

NOLA hot sausage po-boy

A La Carte Menu

Appetizers

Cast Iron Roast Broccolini with Candied Citrus, Spiced Pecans and Ricotta Salata
(Vegetarian)
9

BBQ Gulf Shrimp “MOPHO Style” with Coconut Milk, Lemongrass and Ginger Over
Grilled Po-Boy Bread
14

Trofie Pasta with Blue Crab, Bacon broth and Black Pepper Créme Fraische
15

Crispy Pork Belly Ham with Smokey Black Eyed Pea Salad
Roasted Garlic Marmalade
13

Pepper Jelly Braised Cedar Key Clams
with lamb lardo mint & crispy shallot
9

Grilled Eggplant with Toasted Focaccia, Black Olives
White Bean Salsa Verde (Vegetarian)
9

Creole Cream Cheese Dumpling with Seasonal Accompaniments
Spring-Bacon and Sweet Peas
Summer-Sun Drop Tomato, Peaches and Country Ham
Fall-Roasted Apple, Crispy Brussel Sprouts and Boudin Noir
Winter- Brown Butter, Fennel and Satsuma (Vegetarian)
11

Soups

Chilled Melon Soup with Creole Cream Cheese, Mint and Basil
9

Blue Crab, Shrimp and Andouille Gumbo
Comes with choice of Louisiana Popcorn Rice or Horseradish Potato Salad
11

Chicken and Andouille Gumbo
Comes with choice of Louisiana Popcorn Rice or Horseradish Potato Salad
8

Carrot Soup with Sweet Peas and Cumin (Vegetarian)
7

Louisiana Shrimp Bisque with Bourbon Crème Chantilly
10

Salads

MG House Salad of Roasted Beets, Baby Greens, Ginger Vinaigrette
and Popcorn Rice Croutons
6

Add Protein
whipped goat cheese 1
grilled chicken 2
grilled pork 2
spicy shrimp 3


The MOPHO Som Tam Salad
What’s in season from our farms with Sweet Cured Sausage, cilantro
Spicy Peanut, Thai Peppers
9

Acorn Squash Salad with Brown Butter Vinaigrette, Spiced Pecans
Shaved Andouille
9

Gulf Shrimp Remoulade with Hearts of Romaine and Pickled Mirliton
11

Chicory Salad with warm Tête de Cochon, Pickled Cherries
Smoked Shallot and Sherry Vinaigrette
10

Crabmeat Ravigote with Baby Mustard Greens and Garlic Crostini
12

Entrees

Slow Cooked Pork Grillades with Stone Ground Grits and Roasted Trinity Compote
16

Grilled Gulf Shrimp over Louisiana Popcorn Rice Risotto
with spicy sausage and shaved squash salad
(can also be done as Shrimp and Grits)
19

Turmeric and Cinnamon Grilled Chicken Breast with Harissa Spiced Lebna
Cilantro and Sweet Pepper Salad
16

Redfish Courtbouillon
Crispy Okra and Popcorn Rice
19

Our Steak Set
Choice of Filet, New York Strip, Rib-Eye
Served Along Side Local Red Bliss Potato Home Fries with Spicy Tarragon Aïoli and
an Oven Roasted Tomato Salad
Market Price

Market Fish
Personally Designed Dish to Reflect Season and Availability
Market Price

Desserts

Chocolate Pot de Crème, Bourbon Crème Chantilly, Brown Sugar Spice Cookie
7

Root Beer Fritters with Seasonal Fruit and Lemon Balm Ice Cream
7

Condensed Milk Cake with Coffee and Chicory Ice Cream
7

Seasonal Fruit Crumble with Oatmeal Streusel and Creole Cream Cheese Ice Cream
7

Action Stations

Coconut Milk Glazed Whole Roast Suckling Pig

Louisiana popcorn rice, mint, cilantro & basil
450 per pig, feeds 25 guests
18 per guest

Grand Seafood Display

Stone crab, whole blue crabs, blue crab claws, poached shrimp, mussels, clams,
warm water lobster, half-shell oysters, Gulf fish ceviche, smoked trout mousse
Served with crackers, remoulade, mignonette,
MOPHO mayo, lemon, and cocktail sauce
24 per guest

Name Your Station

Any dish on the menu can be converted to a cooking station

Miniature Dessert Station

Your choice of three miniature desserts:
Chocolate Pot de Crème, Seasonal Fruit Crumble, Condensed Milk Cake,
Peanut Butter Candy Bar, Caramelized Banana Tart, Kaffir Lime Pie
16 per person

The Bar

MOPHO Standard

UV Vodka, Benchmark Bourbon, Castillo Rum
A la carte, $6.50 per Cocktail, includes house white & red wines
by the glass Open Bar, $14 Per Person for the 1st hour, $10 each
additional hour

MOPHO Top Shelf

Stoli Vodka, Bulleit Bourbon, Flor de Cana Rum
A la carte, $9 per Cocktail, includes house white & red wines by
the glass Open Bar, $16 Per Person for the 1st hour, $12 each
additional hour

MOPHO Premium

Ketel One Vodka, Buffalo Trace Bourbon, Bayou Spiced Rum
A la carte, $12 per Cocktail, includes select sparkling, white &
red wines by the glass Open Bar, $20 Per Person for the 1st
hour, $14 each additional hour


Catering Mega Form

Contact Information

Party Information

Food Selection


Sending

APPETIZERS

Crispy Chicken Wings12
lemongrass, ginger, thai chili

Fried Gulf Shrimp or Griddled Pork Spring Roll8
fermented pepper, peanut

The Mopho Som Tam Salad9
What's in season from our farms with sweet cured sausage, spicy peanut, thai peppers, cilantro

Crispy Fried P&J Oysters14
MOPHO Mayo, easter egg radish and pickled blue cheese

PHO

DIRECTIONS:

pick a broth
pick up to 3 standard options
(you may mix and match)

BEEF WITH MARROW 10
FOWL 9
VEGETARIAN 8

STANDARD: Tendon, Pepper Braised Tripe, Meatball, Pork Shoulder, Flank, Chicken Thigh, Grilled Greens, Marinated Roasted Tofu, Crispy Shallot,
PREMIUM: 1 Head Cheese, Slow Poached Egg, Rib-Eye, Mushroom
TOP SHELF: 2 Pork Belly, Duck Confit, Ox-Tail

POBOYS

Comes dressed with MOPHO mayo, pickled vegetables, fresh herbs, and jalapenos


NOLA Hot Sausage10

Fried Shrimp11
with Chisesi Ham

Sloppy Roast Duck11
Banana Barbecue Sauce

Sloppy Pulled Pork10
crispy cracklin

Cast Iron Roast Tofu9
with black bean mayo

Fried P&J Oyster14
with blue cheese


SPECIALS

Banh Xeo Crêpe with House Smoked Tasso16
Apple Nuoc Cham, mung bean, Fresh Herbs

Cast Iron Braised Sliced Rice Cakes15
Laos Sausage Bolognese, smoky pickled Rapini, Marinated Feta

Gulf Shrimp in Fresh Turmeric Curry17
Wok fried noodles and Pickled Field Peas

Fall Squash Curry16
Shaved pickled acorn squash, roasted pumpkin, Puffed wild rice and toasted pumpkin seeds

Glazed Pork Belly Bowl15
with slow roast Shoulder, Spiced Peanut, Cracklin, Preserved Citrus

Roasted Covey Rise Farm Eggplant Bowl14
Curried field peas, Ms. Tole's tofu


Bowls come with choice of warm popcorn rice or chilled vermicelli noodles. Add fried egg, slow poached egg or crispy pork spring roll to anything.

Go-To Bowls

The Veggie9
Veggie broth with roasted tofu, mushrooms, grilled greens and roasted eggplant

The Standard14
beef broth with oxtail, tripe, tendon, mushrooms, braised greens and a slow poached egg

The Refresher10
fowl broth with chicken thigh, crispy shallot, grilled greens and slow poached egg

And Today we eat MEAT!19
beef broth with oxtail, braised tripe, rib-eye, pork belly, meatball, tendon, slow poached egg, crispy springroll, head cheese


APPETIZERS

Crispy Chicken Wings12
Nuoc Mam caramel, Lemongrass, ginger, thai chili

Fried Gulf Shrimp or Griddled Pork Spring Roll8
fermented pepper, peanut 

The Mopho Som Tam Salad9
What's in season from our farms along with Sweet Cured Sausage, cilantro, Spicy Peanut, Thai Peppers

Crispy Fried P&J Oysters14
MOPHO Mayo, radish, pickled blue cheese

Cast Iron Braised Rice Cakes15
Laos Sausage Bolognese, smoky pickled Rapini, Marinated Feta

Crispy Brussels Sprouts6
MoPho Mayo

SPECIALS

Pepper Jelly Braised Cedar Key Clams18
with smoked pork jowl, mint, crispy shallot and annatto beignets

Slow Roast Lamb in Green Curry23
with smoked tofu, roast beet, and creole cream cheese roti

Fall Squash Curry16
Shaved pickled acorn squash, roasted pumpkin, Puffed wild rice and toasted pumpkin seeds

Cast-Iron Fried Sticky Rice Paella28
Gulf Shrimp, Octopus, Clams, Pork Hock, Cuttlefish Ink, Lime Leaf Aïoli

Glazed Pork Belly Bowl15
hot smoked shoulder, spiced peanut, cracklin, Preserved citrus

Roasted Covey Rise Farm Eggplant Bowl14
Curried field peas, Ms. Tole's tofu


Bowls come with choice of warm popcorn rice or chilled vermicelli noodles. Add fried egg, slow poached egg or crispy pork spring roll to anything.

PHO

DIRECTIONS:

pick a broth
pick up to 3 standard options
(you may mix and match)

BEEF WITH MARROW 10
FOWL 9
VEGETARIAN 8

STANDARD: Tendon, Pepper Braised Tripe, Meatball, Pork Shoulder, Flank, Chicken Thigh, Grilled Greens, Marinated Roasted Tofu, Crispy Shallot,
PREMIUM: 1 Head Cheese, Slow Poached Egg, Rib-Eye, Mushroom
TOP SHELF: 2 Pork Belly, Duck Confit, Ox-Tail

Go-To Bowls

The Veggie9
Veggie broth with roasted tofu, mushrooms, grilled greens and roasted eggplant

The Standard14
beef broth with oxtail, tripe, tendon, mushrooms, braised greens and a slow poached egg

The Refresher10
fowl broth with chicken thigh, crispy shallot, grilled greens and slow poached egg

And Today we eat MEAT!19
beef broth with oxtail, braised tripe, rib-eye, pork belly, meatball, tendon, slow poached egg, crispy springroll, head cheese


COCKTAILS

Tamarind Sour
Sazerac rye, tamarind and Honey Syrup, Lemon, Lime
8

Violette Femme
Creme de Violette, Lemon, Sparkling
9

Viper
House infused ginger/galangal vodka, Dolin Blanc, Red Orange
10

Dragon Lady
Cimarron Tequila, Cherry liqueur, Jalapeno, Lemongrass, Lime
9

The Doctor’s Wife
lilet blanc, genepy des alpes, grapefruit, lavender, Himalayan salt
10

Tamarind Toddy
Sombra mezcal or bulleit rye, tamarind honey, cinnamon, lemon
9

My Tie
Rougaroux sugarshine, kraken dark, pecan orgeat, lime
10



DRAUGHT BEER

Cane Brake6
(Parish Brewing Co)

Jack The Sipper E.S.B5
(Southern Prohibition)

Nola Seasonal7
 Prytania Porter
(NOLA Brewery)


Abita Amber5
(Abita Brewery)

Radical Rye Pale I.P.A.6
(Gnarly Barley)

Batture ale7
(Second Line)

BOTTLES & CANS

Miller High Life, Miller Lite, Budweiser, Bud Light, Pabst Blue Ribbon
2.50

LA 31 Saison D’Écrevisses, Lagunitas Little Sumpin’ Ale, Abita Strawberry, Lazy Magnolia Southern Pecan
4.00

Bombshell Blonde, Founders Brewing All Day IPA, North Coast Scrimshaw Pilsner, Founders Brewing Porter, Saint Arnold Fancy Lawn Mower
4.50

SPB Indian Pale Ale, Crispin Brownlane Hard Apple Cider (16oz.)
5.00

BOBA TEAS

Guns + Roses
Strawberry, Orange, Rose water 6
Add House-Infused Orange Vodka 9
Add Fidencio Mezcall 11


Beachbum
Coconut Cream, Pineapple, Lime 6
Add Flor de Cana 4yr 9
Add Kaken Black Strap Spiced Rum 10


Mocho
Iced Coffee, Condensed Milk, Chocolate 6
Add Trader Vic's Kona Liqueur 8
Add Jameson's Irish Whisky 10


Wedding Cake
Condensed Milk, Taro, Amaretto Syrup 6
Add U.V. Cake Vodka 9


Crepe Myrtle
Lychee, Honeydew Melon, White Tea Syrup 6
Add Cathead Honeysuckle Vodka 9
Add Ransom Barrel Aged Old Tom Gin 11


Frozen Old Fashioned
Bourbon, Citrus, Peychaud's 10
Add Buffalo Trace 12


Assaulted Caramel
Condensed milk, caramel, sea salt 6
Add cathead pecan vodka 10
Add nocello liqueur 11




SPARKLING WINE

Szigetti Gruner Veltliner NV8/32
(Austria)

Baja Tanga, Rose Cuvee NV7/28
(Mendoze, Argentina)

WHITE WINE

Gramona “Gessami” 20139/36
(Penedes, Spain)

Leitz Out, Riesling 20137/28
(Rheingau, Germany)

Scholium Project, Midan al-Tahrir 20108/32
(California)

Falanghina, Del Sannio 20127/28
(Campania, Italy)

Cairnbrae, Sauvignon Blanc 20138/32
(Marlborough, New Zealand)

Flor de Vetus, Old Vines Verdejo 20148/32
(Segovia, Spain)

Peirano Estate, Chardonnay 20138/32
(Graton, CA)

Vending Machine Winery, Peepshow 20139/36
(California)

Gerbino Rosato 20148/32
(Nerello Masales, Sicily, Italy)

Corse 20149/36
(Vermentino, Corsica, France)

RED WINE

Block Nine, Pinot Noir 201410/40
(St. Helena, CA)

Esprit De Sarrail, 20138/32
(Cab, Merlot, & Malbec, France)

Slo Down, Sexual Chocolate 201311/44
(Syrah, Petit Syrah, & Zin, Napa, CA)

Hook & Ladder Cabernet Sauvignon 201010/40
(Sonoma, CA)

Andezon, Cotes Du Rhone 20149/36
(Syrah & Grenache, France)

Benvolio,  20147/28
(Sangiovese, Merlot, Tuscany Italy)

Calina, Carmenere, 20138/32
(Chili)




Weekend Tasting Menu

Friday - Sunday
5 Course

$65

Snapper Crudo
blueberry, tarragon, jalapeño and sea bean
Szigetti Gruner Veltliner NV
(Burgenland, Austria)

Octopus and boudin noir
black sticky rice, tomato, and shishito pepper
Scholium Project, Midan al-Tahrir 2010
(California)

Red Pepper Pork Jowl
Green and Black Garlic, Ginger, ginger Crushed Peas
Cercius, Cotes Du Rhone 2011
(France)

Pan Roast Quail
red bean dumplings, preserved radish and cardamon
Hook & Ladder Cabernet Sauvignon 2010
(Sonoma, California)

Candied banana & cashew caramel corn
sweet corn mousse, blackberry ice cream
Ca del Re Moscato d'Asti 2011
(Asti, Italy)

(Wine Pairing $20)