Ming Tsai is in Santa Cruz to explore fusion Mexican delicacies with chef Kendra Baker. ],/@w19(aDH"se1-SglC?\1M+^C?75=bif!tT1=UfyV Oy~uE;%!j0[e:%OKY|-fG-Yp "=Gt BZ']_BfL6*O|yl5jYN~QQHU Fri, Sat 11:00 am11:00 pm, Bar/Lounge, Beer, Cocktails, Full Bar, Gender Neutral Restroom, Gluten-free Options, Happy Hour, Non-Smoking, Takeout, Vegan, Wheelchair Access, Wine, Highlighting Craftsmen Worldwide, Artfully Curated, Full Accoutrements, Crispy Green Tea Jasmine Rice, Sesame Slaw, Ponzu, Wasabi Aioli, Crispy Wonton, House Cut Potato Chips, Choice of 1 Dip: Caramelized Onion Dip, Bacon Blue Horseradish, Cilantro Lime Queso Dip, Citrus Garlic House Marinated Castelvetrano, Gaeta, Cerignolas, Large Red Bird Drumsticks, Barrel Aged Hot Sauce, Blue Cheese Slaw, Pork, Veal, Wine - Lemon Leaf Jus, Pecorino, Arugula Pesto Sauce, Grilled Chicken, Red Onions, Roasted Red Peppers, Shaved Parmesan, Cherry Balsamic, Lightly Fried Portobello, Parmesan, Truffle Aioli, Heirloom Tomatoes, Watermelon, Burrata, Candied Fresnos, Arugula, Olive Oil, Shallots, Baby Lettuce, Shaved Carrots, Cucumber, Radish, and Grape Tomato Topped With Red Wine Vinaigrette, Togarashi Ahi, Local Greens Wasabi Arugula / Carrots / Radish, Marinated Shitakes, Crunchy Wasabi Peas, Yuzu Aioli, Ginger Passionfruit Sesame Dressing, Cucumber, Watermelon Radish, Basil, Mint, Parsley, Greens, and Crispy Lentils Tossed in Lemon-Cumin Dressing, Sandwiches come with choice of Fries, Potato Chips, or Side Salad, Brisket and Short Rib, Wet Porcini Rub, Caramelized Onions, Fontina, Arugula, Garlic Aioli, Brioche Bun*, Tempesta Wagyu, Pickled Cabbage, Caraway Mustard, Marbled Texas Toast, House Made Desert Spiced Cake, Lemon-Cumin Vinaigrette, Cucumber Radish, Smoked Tzatziki Sauce, Ciabatta, Griddled Thick Cut Crusty Bread, Daphne's Snowy Cheddar, Zoe's Prosciutto, Spicy Fig Jam, Tinga Stew Braised Chicken, Pickled Cucmber, Avocado, Cilantro Crema, Rustic Bread, Bone-in Shank Braised in Hatch Green Chile Jus Served With Jalapeno Slaw, Cilantro Lime Queso and Warm Tortillas. Ming follows that up with a colorful Togarashi Shrimp with Miso Risotto, Edamame, and Watercress. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable "Who's Who" of the cocktail world.

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