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A carefully curated selection of delectable small plates, some more robust, others offering a lighter bite. All intended to be experienced and 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


mascarpone, espresso, ladyfingers  8


assorted french macarons  8

**In addition to our listed menu items, we feature a variety of daily chef’s selections selected due to their availability throughout the seasons.
Menu is subject to change without notice.
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