BASIC BURGER (Half pound grilled with shredded lettuce, tomato, thin red onion, sliced pickles and Gurt's homemade mayo, with extra mushrooms), seasoned fries
French Hotdog (Baguette, bechamel, Vienna frankfurter sausage, gratinated gruyere cheese)
Fresh guacamole (Ripe and meaty avocados, fresh tomatoes, red onions, jalapeños, and chopped cilantro), comes with tostones and tortilla chips
PULPO A LA PLANCHA (Whole octo Leg marinated in peruvian pepper sauce | Peruvian White Corn | sweet potatoes | Side Salad| garnished with olive aioli)
Uzume (kami of dawn | haku vodka, housemade crema di kumquatcello, berry blend, cointreau, lime)
Chicago St. Hot Dog (Topped with onions, sports peppers, tomatoes, relish, & mustard, comes with bag of chips)
Moroccan Cigars (baked layers of thin pastry stuffed with minced beef and eggs, fried then sprinkled with cinnamon and powdered sugar)
Sashimi Moriawase Bento: Chef's selection of seasonal seafood, comes with miso soup, salad, ice cream, chawanmushi, tamago yaki, kabochya nimono, agedashi tofu, and oshinko
Lumpia (Filipino fried egg rolls stuffed with pork, carrots, shiitake mushrooms, garlic, onion; with oyster sauce, dark mushroom soy sauce, rice wine and sesame oil)
(Not my picture; forgot to take one) BIRRIA TACO (beef & bone marrow, pickled red onion)
CAMARONES TACOS (shrimp marinated in salsa de arbol, topped with pickled onion, epazote mayo, cilantro)
Quarter Chicken (Drumstick and thigh with Baked Beans plus Blazin’ Chili dippin' sauce)
HAWAIIAN STYLE ACAI BOWL (Bananas, Berries, House Made Granola, Local Honey Served in a Pineapple)
