On Premise - Dallas, TX

Okra is charred in the wok then tossed with garam masala served with raita, an Indian yogurt sauce.

Mexican street classic with jicama, cucumberand mango covered with guajillo chili powderand lime served with side of a chamoy, a ubiquitous sauce of apricot and chili.

Cashew are stir fried in the wok, tossed in a chili paste finished with lime, scallionand cilantro.

Yucca is fried and served with a Peruvian aji amarillo aioli.

Moroccan dip of pureed dried feva beans with garlic, lemon, olive oil.

Broccoli is charred over binchotan charcoal served chilled with traditional Italian vegetable dip of oil, garlic and anchovy. Stirring the bagna cauda is required.

5 gulf oyster grilled, topped with maitre'd butter and toasted bread crumbs served with bottle of Louisiana hot sauce.

Classic Thai salad of shredded papaya, long bean, tomato, peanut, dried shrimp, tamarind, lime and chilis served with sticky rice. Salad is spicy you will need a beer.

Portugal, Spainand France all have a version of salt cod that is reconstituted then blended with potato, garlicand olive oil, then we roll and bread the brandade fry it and serve with lemon aioli.

Shrimp(6) are marinated in chermoula, a North African marinade of chili; spices, herbs, garlic, lemonand olive oil, skeweredand grilled, served with a salad of cabbage, carrot, raisine, radishand herbs.

Moroccan flat bread.

Wings are cured, slow roasted, then stir fried and served alongside roasted jalapeno crema and salad repollo (a Mexican cabbage salad).

Niman ranch lamb shoulder is marinated, skewered, grilled over charcoal with pearl onion, peppers and tomato served with salad of tzatziki a Greek yogurt sauce of cucumber and garlic.

Housemade pork sausage filled with Jamaican spices and scotch bonnet peppers (spicy!) grilled and served with fried plantains and mango chutney.

Thinly sliced hanger steak in marinated with coconut cream, ginger, whiskeyand turmeric then grilled over charcoal served with peanut sauce and cucumber sauce.