DINNER MENU
A carefully curated selection of delectable small plates, some more robust, others offering a lighter bite. All intended to be experienced and shared...in true Speakeasy fashion.
zucchini pasta diavoli (V)
roasted red pepper stuffed with chickpea diavolo sauce and goat cheese, zucchini noodles sauteed with olive oil and garlic 20
cheese board (V)
chef's selection of cheeses and assorted accompaniments 23
add smoked salmon 7
add spiced Turkish sausage 5
chimichurri skirt steak
6 oz coffee dry rubbed skirt steak topped with chimichurri and served with house adobo seasoned fried plantains 24
ahi tuna ceviche
marinated with pressed lime, soy sauce, sesame oil and yuzu rice vinegar, topped with black sesame, green onions and serrano pepper, over fresh spring mix 18
buttermilk fried chicken
thighs marinated in buttermilk, served with elote street corn salad 18
coconut shrimp
coconut battered shrimp fried crisp, mango scotch bonnet aioli 15
seasonal house salad (V)
fresh spring mix, red onions, seasonal berries, burrata cheese, crushed pistachios, and orange vinaigrette 9
moroccan red pepper dip (V)
roasted red pepper & walnuts pureed with scallions, garlic, lemon, and pomegranate molasses 10
add spiced Turkish sausage 3
chickpea popcorn (V)
lightly fried chickpeas tossed in cajun spices 6
black truffle fries (V)
skin-on, black truffle oil, truffle & herb salt, topped with parmesan cheese and served with house ketchup 7
tiramisu
mascarpone, espresso, ladyfingers 8
macarons
assorted french macarons 8