Green Salad
basil, mint, shallots, balsamic vinaigrette
3
Grilled Romaine Hearts
lemon vinaigrette, white anchovy, parmesan
Tomato Soup
basil, cream
2.5
Korean Short Ribs
molasses ginger glaze
3 per rib
H5O Burger
russian dressing, shredded lettuce, tomato, onion
6
Fancy Fries
truffle oil, parmesan, hint of spice
5
Market Oysters
champagne mignonette
1
Deviled Eggs
1 with boquerones or crispy chicken 2
Duck Liver Mousse
house pickles, baguette
4
Salt Cod Fritters
pickled pepper aioli and malt vinegar
Chicken Bites
honey mustard
Stuffed Brussels Sprouts
roasted, goat cheese, aged sherry, truffle oil
Saffron Hummus
cucumbers, pita
Fish & Chips
house tartar
8
Mushroom-Stuffed Pastry
crimini mushrooms, curry, cream
Pork Belly Taco
arugula, pickled carrots
2.5 each
Soy-Cured Salmon
wasabi tobiko caviar, pickled ginger
Executive Chef - Ron Baker
Prices and items are subject to change without notice.
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