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Raw. Wagyu steak tatare with Gruyere crostini, crispy shallots and capers.
Raw. Cucumber, ginger, scallions and lime.
Raw. Served with crispy rice cake, avocado, ponzu sauce and chilies.
Beet hummus, sesame, opal basil and amaranth.
Currant, almond, red pepper and verjus.
Pepitas, sweet potato aioli, calabrian chilies and lime.
With fennel, grapefruit, pistachios, vadouvan and goat cheese.
Serrano chiles, avocado, kumquat and mint.
Served with grilled bread.
Grana Padana cheese, pepitas and black garlic bread crumbs.
Wood grilled chicken, apples, pinenuts and jalapenos with tomatillo vinaigrette.
Avocado, bacon, blue cheese and green goddess dressing.
Orange tahini and cilantro.
Grilled focaccia, jalapeno and Thai basil.
Parmesan, truffle aioli and basil.
Sweet corn and coconut in a chorizo broth.
Organic grit cake and New Orleans BBQ sauce.
With mint and lemon.
Served with taragon aioli.
Served with buttermilk dressing.
French lentils, capicola ham and whole grain mustard.
Served with mushrooms, caramelized onions and bacon.
Served with coconut curry, marcona almonds and golden raisins.
Mushrooms, cherry tomatoes and pesto pinenuts.
Butternut squash, pancetta, goat cheese and chanterelle mushrooms.
Served with arugula, piquillo peppers and manchego marcona almonds.
With spaetzle, pickled red cabbage, grain mustard and baked apples.
Fresh pasta, tomato and caviar cream.
Mashed Yukon gold potatoes, kale salad and a cheddar biscuit.
Served a la carte.
Hoisin sauce, gochujang, bok choy, polenta spring roll and Thai basil.
Bavette, chimichurri and arugula salad.
Mustard spatzel, wild mushrooms and English peas.
Artichoke, prosciutto, cauliflower, Parmesan and purslane.
Quinoa, long beans, sambal, garlic and cilantro.
White cheddar, smoked onion rings, awesome sauce and fries.
Black garlic arancini and wild mushrooms in bordelaise sauce.
With grilled asparagus and marcona almond pesto.
Served with delfina potatoes.
served a la carte.
Served with tomatoes, corn, basil and almond tahini.
Oreo cookie crust and fresh whipped cream.
Rum, ganache, toffee crunch and fresh whipped cream.
Served with espresso creme anglaise.
Served with warm butterscotch, medjool dates and vanilla ice cream.
Menu for Bungalow 44 provided by Allmenus.com
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