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DINNER

STARTERS & SMALL PLATES

STARTERS & SMALL PLATES

BOWL OF SOUP       8

BARRIO BREAD       9
vermont cultured butter, evoo
honeycomb, maldon sea salt

AK CHEF’S BOARD       24
choice of mezze or pâté board

CALAMARI       17
red bell pepper, nopales, sweet chili sauce
fresno peppers, cilantro

FRIED BRUSSELS SPROUTS       13
fish sauce caramel, pickled fresno pepper, cilantro

LITTLENECK CLAMS       15/22
house-made sausage, tepary beans
jalapeño, tomato broth

GRILLED SHRIMP       22
heirloom peppers, ancho butter
fingerling potatoes

ELOTE       12
cotija cheese, house tajin, micro
spicy mayo

SALADS

ADD TO ANY SALAD:
CHICKEN 8
COULOTTE STEAK 12
GRILLED SALMON 12
PACIFIC SHRIMP 10
ANCHOVIES 4

 

AGAVE COMPRESSED MELON       17
watermelon, merchants garden local greens
persian cucumber, house ricotta, mint

KALE CAESAR       12/18
kale, grana padano, bacon bits,
focaccia croutons

BEET BURRATA & HEIRLOOM TOMATO       19
roasted beets, burrata, heirloom tomato
maldon sea salt, evoo, micro greens

DUCK CONFIT SALAD       24
baby romaine, snap peas, blistered shishito peppers
yuzu, sauteed fingerling potato, furikake

˚FRESH OYSTERS
rotating variety, raw oysters on the half shell
6 for $27 or $5 each

ENTREES

HALIBUT CRUDO       39
cucumber aqua chile, jalapeño, radish, cilantro

̊SPICED SALMON       36
forbidden rice, creole cream, okra, grilled shrimp

̊AK STEAK FRITES       32
10 oz coulotte, green peppercorn and horseradish aioli potato croquettes
ADD PACIFIC SHRIMP 10

CAULIFLOWER MOJO       17
tempeh, pan fried cauliflower, mojo de ajo
ADD CHICKEN COULOTTE STEAK 13 GRILLED SALMON 13 PACIFIC SHRIMP 10

CIOPPINO       36
fisherman’s stew in a smoked tomato nage
ADD BAGUETTE 3 LINGUINE 4 GARLIC FRITES 5

BEEF TENDERLOIN       42
white asparagus, salt crusted fingerling potato tomato butter
ADD PACIFIC SHRIMP 10

LACQUERED DUCK BREAST       36
honey pomegranate molasses, kohl rabi soubise grilled grapes

BALINESE CHICKEN       34
Top Knot chicken, sambal tomat, thai basil
snap peas, pear crisp

E & R PORKCHOP       34
10 oz porkchop brined and seared
tamarind glaze, coffee rubbed brussels sprouts
hibiscus pickled red onion

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