Let’s Eat Englewood Menus

Fresh bay scallops tossed in a vibrant ginger-jalapeño yuzu leche de tigre, finished with pickled chilies, shaved fennel, and crisp Honeycrisp apples, layered between golden corn tortillas.

Freshly rolled and steamed Chinese-style bao buns filled with Wagyu beef prepared Sloppy Joe–style in a rich molasses and tamarind sauce, then topped with crisp pickled radish and carrots for a sweet, tangy, and savory finish.

Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion & finished with plantain crisps & balsamic glaze.

Crispy fried shrimp, lightly tossed in a creamy Bang Bang aioli, drizzled with yuzu wasabi sauce, and finished with candied ginger and a toasted sesame slaw for the perfect balance of sweet heat and citrus.

Two freshly ground Duroc Cheshire pork patties, smashed and griddled to crispy perfection, layered with your choice of cheese, creamy house-made slaw, crispy onion straws, and our signature sweet and tangy BBQ sauce, all served on a house-made potato bun. Served with Truffle Fries.

Thinly shaved, buttermilk-roasted all-natural turkey breast topped with creamy roasted pepper Mornay cheese, crispy pecan-smoked bacon, house-made roasted tomato jam, and crunchy toasted seed slaw, served on butter-griddled house-made sourdough. Served with Sweet Potato Salad.

Two 3-ounce hand-rolled beef patties, smashed and griddled to crispy perfection, layered with roasted mushroom cheddar Mornay, fresh baby arugula, ice-shaved onions, and truffle aioli on a garlic butter-toasted brioche bun. Served with Truffle Fries.

House-made, hand-cut linguine gently tossed in a creamy mushroom butter with roasted mushroom duxelles, preserved lemon, and fresh tarragon. Finished with Grana Padano, whipped buttermilk ricotta, and a delicate drizzle of white truffle oil

Sweet vine-ripened cantaloupe, creamy burrata, crispy bacon, fresh strawberries, raspberries, red onions, candied walnuts on a bed of baby arugula in citrus honey vinaigrette, drizzled with balsamic glaze, topped with blackened wild-caught white shrimp.

Blueberry/Huckleberry Compote, Lemon Glaze Meringue

Pecan Praline Filling, Chocolate Ganache, Chocolate Cream, Pecan Brittle & Caramel Sauce

Fresh bay scallops tossed in a vibrant ginger-jalapeño yuzu leche de tigre, finished with pickled chilies, shaved fennel, and crisp Honeycrisp apples, layered between golden corn tortillas.

Freshly rolled and steamed Chinese-style bao buns filled with Wagyu beef prepared Sloppy Joe–style in a rich molasses and tamarind sauce, then topped with crisp pickled radish and carrots for a sweet, tangy, and savory finish.

Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion & finished with plantain crisps & balsamic glaze.

Crispy fried shrimp, lightly tossed in a creamy Bang Bang aioli, drizzled with yuzu wasabi sauce, and finished with candied ginger and a toasted sesame slaw for the perfect balance of sweet heat and citrus.

Cast-iron roasted, all-natural chicken breast, brined and finished with butter and thyme, nestled over slow-braised root vegetables and fresh peas in a rich roasted chicken velouté. Garnished with a delicate golden puff pastry.

House-made, hand-cut linguine gently tossed in a creamy mushroom butter with bay shrimp, roasted mushroom duxelles, preserved lemon, and fresh tarragon. Finished with Grana Padano, whipped buttermilk ricotta, and peppery arugula lightly dressed in a raspberry vinaigrette.

Brined pork belly, slow-roasted and basted with pineapple vinegar, then finished over the wood fire with a citrusy mojo marmalade glaze. Served alongside sweet and tangy Kentucky-style braised kale and creamy sweet corn grits made with Jupiter, Florida white cheddar.

Wagyu Sirloin Strip, sous vide in aromatic blackening spices and finished with a cast-iron sear, served over silky caramelized sweet potato purée with candied bacon carrots and savory salted-caramel onions.

Seasoned blackened Tasmanian Salmon with sweet vine-ripened cantaloupe, creamy burrata, crispy bacon, fresh strawberries, raspberries, red onions, candied walnuts on a bed of baby arugula in citrus honey vinaigrette, drizzled with balsamic glaze.

Blueberry/Huckleberry Compote, Lemon Glaze Meringue

Pecan Praline Filling, Chocolate Ganache, Chocolate Cream, Pecan Brittle & Caramel Sauce