The Ravens Club

Today's selection: Honey Sriracha

Artisan cheeses, golden raisin mostarda, figs, grapes, and crostini.

Steamed bao buns, teriyaki pork belly, cucumber, jalapeño, and pickled onion.

Medium rare filet, avocado, tomato, onion, horseradish cream, and balsamic glaze on toasted baguette.

Battered and quick fried with sriracha aioli and mixed greens.

Mashed potatoes, roasted heirloom carrots, and bordelaise.

Bibb lettuce, Asian slaw, rice, teriyaki glaze, pickled cabbage, and crushed peanut.

Fried mahi-mahi, pineapple-mango salsa, Asian slaw, pickled onion, and citrus yogurt sauce.

Wild mushrooms, roasted cherry tomatoes, parmesan

chopped lettuce, cucumber, avocado, pickled daikon and carrots, jasmine rice, sesame seeds, chili ponzu, sriracha aioli

Yukon gold potato, wild mushrooms, kale, walnuts, parmesan, sage-white balsamic brown butter

Imperial Wagyu beef, bacon, queso, lettuce, tomato, onion, remoulade, and hand-cut fries.

Deep-fried breast, kimchi slaw, avocado, and gochujang-mango aioli.

Vegan patty, lettuce, tomato, and hand-cut fries.

Mixed greens, wild mushrooms, roasted cherry tomatoes, goat cheese, cucumbers, onions, and ginger balsamic vinaigrette.

Spinach, diced apple, red grape, dried cranberry, cucumber, and honey-goat cheese apple vinaigrette.

Seared and sesame crusted, sticky purple rice, basil & green papaya salad, crushed peanuts, avocado, and chili ponzu.

With braised pork belly, parsnip puree, and grilled peach with balsamic brown butter.

Claw meat and rock shrimp, egg, and Parmesan cream spaghetti.

Stir-fried rice noodles, bean sprouts, tofu, egg, vegetables, andcrushed peanuts.

tempura cauliflower, cheese bechamel, cavatappi, panko crumbs, white truffle oil, chives

cheese bechamel, cavatappi, panko crumbs, chives