1. Food

SUPERBOWL SUNDAY POOLSIDE MENU
FEBRUARY 1, 2015
AHI & HAMACHI POPPERS
SRIRACHA AIOLI, CILANTRO, TOBIKO, CRISPY RICE | 16
L AMB ME ATBALL S
RICOTTA GNUDI, MEYER LEMON, DATE, ONION YOGURT | 16
TOKYO - ST YLE S PARE RIB S
FIVE SPICE RUB, PEANUTS, SC ALLION | 18
DRY- AGED STE AK S KE WERS
TAMARI, C ASHEW, GREEN PAPAYA | 26
GRILLED COLOR ADO L AMB CHOP S
SWEET PEPPER, PICHOLINE OLIVE, DARK OPAL BASIL | 30
HERITAGE TU RKE Y B U RGER
GUAC AMOLE, JACK CHEESE, HARISSA | 24
DRY- AGED STE AK B U RGER
DOUBLE-SMOKED BACON, ‘MERIC AN CHEESE, SECRET SAUCE | 26
CRI S PY CHICKEN FINGERS
DUCK FAT FRENCH FRIES, BUFFALO SAUCE | 18
KORE AN B BQ SALMON B U RGER
CUCUMBER KIMCHI, GINGER AIOLI, PICKLED FRESNOS | 24
PE AN UT B UT TER CRU NCH B U RGER
PIMENTO CHEESE, BACON, POTATO CHIPS | 26
GARLIC DUCK FAT FRIES
PARSLEY, PARMESAN, TRUFFLE AIOLI | 11
EATING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR MEAT INCREASES THE RISK OF FOODBORNE ILLNESS. ALERT
YOUR SERVER TO ANY FOOD ALLERGIES.