Our Menu

Salade au Chèvre Chaud reinterpretation
Panko mozzarella, farmers market seasonal greens, heirloom cherry tomatoes, shallot, grilled artichoke, lardon (bacon bites), candied walnut, sesame vinaigrette.

Buttery croissant topped with butter-poached lobster meat (or grilled steak), béarnaise espuma, sautéed spinach, poached eggs, chives. Served with warm house-made potato chips.

Open-faced sandwich on toasted sourdough with avocado hummus, North Pole snow crab meat, cucumber, scallion, green apple, seasonal fruits & vegetables, wasabi aioli, everything bagel seasoning.

Atlantic cod dipped in S. Pellegrino tempura batter, deep-fried until crispy. Served with house-made potato chips and wasabi tartar remoulade.

Le Burger Parisien
½ lb Wagyu patty seared in Wagyu tallow, emmental cheese, caramelized shallot jam, crispy prosciutto, arugula, tomato, and house remoulade on a brioche bun. Served with truffle parmesan shoestring fries dusted with togarashi.

Live Shigoku Oyster (shuck to order) Moscato grapegranité, apple, shallot, yuzu.

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche.

Tartare de thon rouge – Avocado hummus, crispy capers, hijiki crisp, house Korean pickles, sesame oil, yuzu, kadaif crisp, house-made tapioca chips.

Kombu-cured yellowtail (はまちクルード) – Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed, micro herbs, fine imported extra virgin olive oil.

Escargots de Bourgogne – French Burgundy-style snails, Échiré butter, dulse (English Seaweed), shallot, parsley. Finished with white wine garlic butter and served with crostini.

Boulettes de Wagyu & Aubergine Tempura – Wagyu & pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhà Qiéhé (炸茄盒), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball—a refined tribute to comfort and craft.

Macaron aux crevettes – A modern French reinterpretation of China’s 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce.

Galettes de Crabe – True Maryland-style fresh lump North Pole snow crab, herb breadcrumbs, horseradish beurre blanc. A perfect marriage of American and French traditions.

Barcelonian Gambas al Ajillo – Shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoked paprika, shrimp oil, fine imported extra virgin olive oil. Served with tomato + garlic-rubbed crostinis and garlic aioli. Memory of “Camino de Santiago” 2012.

Calamari Fritti – Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, Finished with Parmesan and Togarashi. served with lemon garlic aioli.

Puff pastry covered, fresh chive, lobster meat & true house-made bisque.

Soupe à l'oignon – Caramelized onions, house-made beef marrow broth, Emmental cheese, crostini.

Salade de vinaigrette au fromage Roquefort – Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper.

Salade de fromage burrata – Burrata with seasonal citrus, bacon, radish, heirloom cherry tomato, aged Modena balsamic reduction & fine imported extra virgin olive oil.

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot.
Finished with kumquat, sesame oil, and our signature house-made fermented umeboshi Korean mustard vinaigrette.
미역무침 — A refined reinterpretation of the traditional Korean seaweed salad, elevated with soulful technique and modern elegance.

Salade la Pastèque – Chilled watermelon marinated with mint & basil, paired with feta, candied walnuts, cherry tomato, red onion, seasonal fruits.
Finished with fresh mint and basil, a touch of balsamic reduction & fine imported extra virgin olive oil.

Le Jardin d’Artichaut Sauvage – Available hand-picked farmers market greens (mâche, speckled lettuce, sorrel, mizuna, chervil, heirloom cherry tomato, artichoke, shallot, pea tendril, tempura daisy crown, candied walnut, roasted seaweed 파래김). Delicately glazed with house-made white ponzu – a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

House-made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara uni, clams, garlic, shallot, jalapeño, cherry tomato, water chestnut, pickled red onion. Finished with Uni Bottarga うにからすみ (karasumi).

House-made fresh tuxedo roll pasta tossed in champagne lobster sauce, topped with ½ Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, and a parmesan tuile.

Pasta allo zuppa Scoglio – Fresh extruded spaghetti with clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, and bacon. Chef’s memory of his favorite pasta – 1983 Hollywood.

House-made fresh tuxedo pasta tossed in a refined rosé sauce enriched with coconut milk and a touch of Tabasco. Sweet lump crab folded into the sauce, topped with crispy fried soft shell crab, roasted coconut, and fresh basil.

San Marzano tomato sauce, house-made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomato, capers, zucchini, Parmigiano, mint, and basil. Finished with fine imported extra virgin olive oil.

House-made fresh extruded spaghetti with 6 oz hanger steak, cream, blue cheese, baby spinach, garlic, lemon zest, dehydrated Moscato grapes, and pink pepper.

Yumepirika Japanese rice with mushroom stock, king oyster, enoki, shimeji, wood ear, shiitake, Parmigiano, truffle oil, and parmesan tuile.

Yumepirika Japanese rice with lobster stock, dehydrated heirloom cherry tomato, Parmigiano, ½ Australian lobster tail, parsley oil, and parmesan tuile.

Yumepirika Japanese rice simmered in Korean seaweed soup (miyeok-guk) base, with dehydrated mussel, fresh Santa Barbara uni, sliced beef, Korean perilla oil (deulgireum), chive, hijiki crisp, and Uni Bottarga うにからすみ.
This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

Légine australe – Patagonian toothfish marinated in white wine and ginger brine. Served with roasted artichoke, sautéed kale, crispy lotus chip, and horseradish beurre blanc.
→ Add 5 oz Caviar | 30

Bouillabaisse-inspired – Pan-seared sea scallop, shrimp, ½ lobster tail, calamari, cod, clam, mussel, and crispy soft shell crab in a refined French tomato seafood broth. Served with toasted fregula.
→ Add House-Made Pasta | 7

Coquilles modernes – Pan-seared fresh U10 scallops with four-cheese gnocchi, sweet charred corn purée, lemon butter sauce, Granny Smith apple, crispy quinoa, prosciutto crisp, burnt onion powder, and parsley oil.

Le Steak au Poivre – Cold-smoked 8 oz hanger steak, seared in Wagyu tallow. Served with shoestring fries tossed in truffle oil, Parmigiano, and togarashi. Finished with a pink peppercorn sauce.

Côtes courtes de bœuf – Cold-smoked prime beef short rib, sous vide for 48 hours, seared in Wagyu tallow. Served with potato-fennel purée, white wine sautéed vegetables, and Korean red wine galbi au jus (레드와인 갈비 양념).

Carré d’agneau marocain – New Zealand lamb rack marinated with Moroccan spices, rosemary, garlic, olive oil, and fermented Meyer lemon purée.

Confit de Canard – 8-hour slow-cooked whole duck leg in duck fat. Served with potato-fennel purée, sautéed vegetable medley, and finished with a blueberry-orange gastrique.

Chou-fleur rôti, sauce chimichurri – Cauliflower steak seared in olive oil, served with house-made chimichurri, cashew cream, lavender-infused coconut milk, cauliflower-celeriac purée, sautéed vegetables.

Vanilla bean custard with torched sugar crust, topped with fresh seasonal berries.

Fondant au Chocolat & Baies – A rich French-style molten cake served with macerated berries, fresh mint, and vanilla ice cream.
(Please allow 15 minutes for baking)

Tarta de Queso – Burnt-style cheesecake served with seasonal berries, berry coulis, whipped cream, and vanilla crumble.
A sweet memory from "Camino de Santiago," 2012.

Coconut- and vanilla-infused panna cotta served with fresh berries, crispy coconut, and vanilla crumble.

Deep-fried vanilla ice cream wrapped in Sara Lee pound cake, served with berry coulis, chocolate drizzle, and macerated berries.

Cassis, blackberry, and red-black currant all work in ripe
combination across the juicy palate, with secondary notes of
cooking spice, eucalyptus, and a hint of licorice.
Shot 6 | Bottle 48.

* Bluefin Tuna Tartare Bite – yuzu, house fermented pickle, caper, avocado humus, sourdough
* Shrimp Macaron – chive, ginger, egg, sourdough, Peruvian aji sauce. 멘보샤 Mántou Xiā (馒头虾)
* Wild Mushroom Arancini – arborio rice, assorted mushrooms, onion, Reggiano
* The Wild Shigoku Oyster – Yuzu, Shallot, Apple, Muscato Grape granité, (シゴクオイスター)

* Hamachi Crudo – Yuzu dress, dry seaweed powder, Togarashi, Orange Oil, Kaluga Caviar, Sesame Oil Powder, fresh seaweed, Edible Flowers and Micro Herbs, (はまち クルード)
* Million Dollar Seaweed Salad – Abalone, 8 differ seaweed included Grape Seaweed, Salt, Orange Oil, Sesame Oil, Korean Pickle Juice, Onion, Cucumber, Everything Bagel Seasoning 미역무침

* Uni Pasta – uni butter, fresh Santa Barbara uni, clams, garlic, water chestnut, pickled red onion, uni Bottarga うにからすみ (karasumi) optional: add Kaluga caviar $30
* Lobster pasta – champagne lobster sauce, chive, parsley oil, parmesan tuile optional: add Kaluga caviar $30

Umami Toast – Japanese Boloniya Bread, House made Seaweed Butter & Jambon de Bayonne

* Seabass, poached oyster & grilled cabbage – wasabi beurre blanc
* Sear Scallop – saute kimchi 김치, bacon, sweet corn puree, burnt onion powder, apple, quinoa

Shine Muscat grape granité palate cleanser

* The Wild Prime Short Rib – Garbi Red wine Aju (레드와인 갈비양념), Daikon, Pear Onion, Jujube, Chestnut
* The Wild lamb Rib – New Zealand lamb, Moroccan spices, fermented meyer lemon puree, Veg

*Chef's Choice Dessert

Chef’s Choice Bites

* The Wild Artichoke Garden Salad
* Le Jardin d’Artichaut Sauvage – Available hand pick farmers market greens, heirloom cherry tomatoes, artichoke, pea tendril, tempura daisy crown, candied walnut, roasted Korean seaweed. Lightly dressed with yuzu-infused Fine imported extra virgin olive oil.

* Uni Pasta – uni butter, fresh Santa Barbara uni, clams, garlic, water chestnut, pickled red onion, uni Bottarga うにからすみ (karasumi) optional: add Kaluga caviar $30
* Lobster pasta – champagne lobster sauce, chive, parsley oil, parmesan tuile optional: add Kaluga caviar $30

Umami Toast – Japanese Boloniya Bread, House made Seaweed Butter & Jambon de Bayonne

* Seabass, poached oyster & grilled cabbage – wasabi beurre blanc

Shine Muscat grape pallet cleanser

* The Wild Prime Short Rib – Garbi Red wine Aju (레드와인 갈비양념), Daikon, Pear Onion, Jujube, Chestnut

Chef's Choice Dessert

“The smell of oil in the kitchen meant one thing—Mom was making Menbosha.”

I still remember those nights.
The scent of frying oil would drift down the hallway,
and I'd know: Menbosha night.

My mother would press shrimp paste between two slices of white bread,
cut them into perfect squares, and fry them until they turned golden and crisp.

I'd burn my fingers grabbing one too early,
but that first bite—hot, crunchy, soft in the middle—
it always felt like home.



My Shrimp Macaron is a tribute to that memory.
But instead of nostalgia alone, I brought refinement.
The bread is now a thin sourdough crisp,
the shrimp turned into mousseline.
And instead of soy sauce or ketchup,
I serve it with Peruvian aji amarillo—a bright, citrusy contrast that cuts the richness and wakes up the palate.



This isn’t just a reimagined appetizer.
It’s my way of honoring a childhood flavor while letting it grow up with me.
A memory turned into a bite-sized story.



— Chef Andrew Joo

This dish isn’t just a recipe, it’s a timeline of memory, culture, and years of technique layered onto one plate.



As a child, I remember my grandmother’s Korean-style braised short ribs. The sweetness, the slow-cooked tenderness, the quiet ritual of sharing—it taught me early that food is a language of care.


Later in life, I fell for the deep smokiness of American BBQ. Then came French cuisine—with its structure, its patience, its reverence for time—especially in dishes like Boeuf Bourguignon.



My short rib brings all three of those worlds together. A prime bone-in short rib is gently cold-smoked, then sous-vide for 48 hours until it yields with the touch of a fork. The finished cut is set proudly back atop its own bone, resting on a bed of warm fennel-scented potato purée.



On the top of the fennel potato purée, white wine–butter–sautéed seasonal vegetables add aromatic contrast and delicate brightness to the dish.



The sauce? A personal creation: sweet soy-braised flavors inspired by Korean galbi, slowly reduced with red wine to form a glaze that bridges East and West with warmth and intensity.



It’s not fusion. It’s memory, technique, and comfort—built slowly and plated with purpose.



— Chef Andrew Joo

Macaron aux crevettes, sourdough, chives, ginger, shrimp mousseline, Peruvian aji sauce. Ideal for 8-12 guests as hors d'oeuvres.

Golden panko fried shrimp with house-made cocktail sauce & tartar sauce. One of our best sellers!

Tender cremini mushrooms loaded with garlicky spinach, scallions, cream cheese filling, topped with buttery, crunchy panko breadcrumbs with Parmesan cheese and parsley. It's very classic and ideal for 8-12 guests as hors d'oeuvres.

Arborio rice, combu & shitake mushroom water, onion, 8 different kinds of mushrooms, parm crisp, chive. We turn our restaurant's best-selling risotto into these beautiful arancini, ideal for 8-12 guests as hors d'oeuvres.

Panko breaded potato, onion, carrot, shrimp, bacon, cheese, egg, cabbage, large meatball-sized croquette. It's a French classic and delicious. Chef's favorite childhood memory food. Highly recommended.

Potato, onion, carrot, shrimp, bacon, cheese, egg, cabbage, this is a mini version of a regular-sized croquette. Ideal for 8-12 guests as hors d'oeuvres.

Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, and togarashi. Finished with Parmesan and served with lemon garlic aioli. It is our Wild Artichoke's Signature Appetizer!

4 oz $200.00 | 8 oz $390.00

Cream fraiche, chive, orange, Kaluga caviar & crème fraîche dip. (decadent and playful pure indulgence in one bite)

Premium bluefin tuna tartare layered over avocado hummus and accented with fried capers, house pickles, and a yuzu-sesame dressing. Finished with crisp kadaif threads and served with house-made tapioca chips. Elegant, colorful, and packed with fresh flavor and texture. A perfect centerpiece for any refined gathering.

Hand-chopped U.S. prime beef seasoned with shallots, capers, Dijon mustard, and a touch of crème fraiche. Serve with our signature house-made beef tendon chips. A bold yet refined classic with chef's modern twist, rich, creamy, and perfectly balanced with bright citrus and umami crunch.

Cherry tomato, mini fresh mozzarella, basil, balsamic reduction, skewered cherry tomato, mozzarella, and basil served in individual cups with balsamic glaze or bamboo skewered, then plated on the plate. Either way, fresh and visually playful.

16 oz $56.00 | 32 oz $80.00 | Bite Size (individually wrap 36-40 pcs) $135.00

Honey, walnut, cranberry, baguette wrap in pastry, baguette, or cracker. If you are a cheese lover, this French classic en croute is perfect for a party starter.

Various grilled beef, chicken, pork, lamb, shrimp, garlic, veggies, and pineapple on skewers are displayed on a pineapple core. Great presentation, fun and tasty.

A French classic reimagined for catering. Buttery French baguette layered with jambon ham, creamy French butter, and gruyère cheese. Pickled red onion and fresh cilantro easy to serve, hard to resist. A timeless Parisian favorite with a touch of Wild artichoke flair - simple, rich, and utterly satisfying.

A French classic reimagined for catering. Buttery French baguette layered with jambon ham, creamy French butter, and gruyère cheese. Pickled red onion and fresh cilantro easy to serve, hard to resist. A timeless Parisian favorite with a touch of Wild artichoke flair - simple, rich, and utterly satisfying.

Handcrafted shrimp patties served on sweet Hawaiian mini buns, topped with crisp cabbage slaw and a side of our house-made tartar sauce. These bite-sized sliders are juicy, vibrant, and balanced with a creamy, tangy finish. A guest favorite - playful, flavorful, and perfect for cocktail-style events or casual elegance.

Tender house-made Wagyu beef meatballs glazed with a rich, smoky tomato reduction, paired with sautéed onions and served on soft artisan buns. These comforting mini sliders deliver deep flavor in a refined, crowd-pleasing form.
A soulful Wild Artichoke classic, premium ingredients - elevated comfort food with premium ingredients.

Handcrafted Wagyu beef patties layered with melted emmental cheese, sautéed onions, fresh tomato, and our signature house burger sauce, served on pillowy slider buns. A bold, juicy classic reimagined with Wagyu richness.

A fun, nostalgic bite: sweet-savory Japanese-style potato salad made with carrot, onion, raisin, tangerine, egg, cabbage, and macaroni, layered in a mini slider bun with Japanese mayo. Soft, creamy, and unexpected, a playful party favorite.

Sous-vide pork belly glazed with hoisin, topped with pickled onion, green onion, and a touch of doubanjiang mayo & sriracha, served in fluffy bao buns. Bold, sticky, and rich Korean-Chinese fusion with street-food soul.

House-made Lump crab patties, seared to perfection, topped with sautéed onion with tomatoes, lettuce, and bacon, served in slider buns. Sweet crab meets smoky glaze - luxurious and satisfying in every bite.

A creative slider twist on the flavors of korean kimbop. Smoky-glazed house-made bulgogi with sautéed spinach, carrots, and egg. Familiar yet unexpected - inspired by Korean comfort, delivered in handheld form.

Whole baby potatoes roasted to a crisp, seasoned with garlic powder, Italian herbs, and sea salt. Simple, satisfying, and built for easy sharing.

Golden potato wedges tossed with Parmigiano Reggiano, togarashi spice, and finished with white truffle oil. Crispy on the outside, fluffy inside with an umami-rich twist.

Plump, house-made potstickers filled with lobster, shrimp, cabbage, and fresh aromatics. Pan-seared for a crisp finish and served with dipping sauce. Decadent and elegant, a show-stopping seafood dumpling you won't forget.

House-made dumplings filled with cabbage, ginger, garlic, tofu, bean sprouts, and shiitake mushrooms. Hand-folded and pan-fried until golden. 30% larger than store-bought - hearty, crisp, and bursting with umami.

House-made dumplings filled with cabbage, ginger, garlic, tofu, bean sprouts, and shiitake mushrooms. Hand-folded and pan-fried until golden. 30% larger than store-bought - hearty, crisp, and bursting with umami.

Smashed meatball, water chestnut, bamboo shoot, bok choy, wood ear mushroom, slurpy soy-based sauce. Inspired by the American classic Porcupine Meatballs, our golden smashed meatballs are coated in corn starch and flash-fried until crispy, then finished in a savory soy-ginger glaze. A comforting East meets West bite.

Sweet & Sour Chicken $98.00 | Pork $115.00 | Tenderloin Beef $138.00

Crispy-fried bites of your choice (chicken, pork, or beef), wok-tossed with bell peppers and onions in our house-made sweet & sour sauce. Infused with fresh mint and finished with juicy pineapple and seasonal berries for a vibrant contrast. A colorful, crowd-pleasing dish with a refreshing Wild Artichoke touch.

Golden panko-fried shrimp tossed in our signature walnut cream sauce, a delicate balance of lemon, honey, and Japanese mayo. Finished with candied walnuts and sweet berries for added crunch and color. Light, creamy, and indulgent - a luxurious twist on a beloved favorite.

Crispy Japanese-style fried chicken marinated with garlic, ginger, soy sauce, and sake. Finished with a hint of toasted sesame oil. Tender inside, crispy outside - this Japanese favorite never fails to impress.

Grilled rice balls filled with sautéed kimchi, bacon, and cream cheese. Brushed with sesame oil and wrapped in crispy seaweed. Toasty, tangy, and umami-filled - a playful twist on traditional onigiri.

Spicy Pork $80.00 | Beef $96.00

Tender ribeye or pork marinated in house bulgogi sauce, sauté onion, green onion, and sesame. Served in soft taco shells. Korean Mexican fusion with soul - juicy, sweet, and umami-packed.

Seaweed rice rolls with beef bulgogi, pickled daikon, spinach, egg, and carrot. A Korean picnic staple - colorful, nostalgic, and incredibly shareable.

Crab, avocado, and cucumber rice rolls wrapped in seaweed. Accompanied by fresh garden vegetables. Clean, classic, and always a crowd favorite.

Savory fried rice with bell pepper, onion, potato, carrot, and beef, wrapped in soft egg omelet - finished with a light demi or ketchup glaze. Comfort food turned elegant. Classic Japanese-Korean brunch style.

A duo of grilled 3 lb Beef Bulgogi and 3 lb Pork Bulgogi. Perfect as a centerpiece entrée for larger gatherings. Flavor-packed and ready to serve - a must-have for family-style parties.

Glass noodles stir-fried with shiitake mushrooms, spinach, carrot, onion, and seasoned beef in soy-sesame dressing. A celebratory dish rooted in Korean royal banquets. A timeless classic, delicate, savory, and rich in tradition.

Savory-sweet soy-based braised rice cakes with beef, bean sprouts, shiitake, wood ear mushroom, spinach, egg, and vegetables. A deeply nostalgic dish, savory, earthy, and luxurious.

Spicy Pork $78.00 | Chicken $78.00 | Beef $96.00

Marinated bulgogi (choice of pork, chicken, or beef) served in crisp romaine or butter lettuce cups. Garnished with house-pickled onion, pickled radish, fresh cilantro, and Ssamjang (Korean chili-soybean paste). A fresh, interactive favorite - bold, juicy, and herbaceous.

Lightly blanched savoy cabbage wrapped around seasoned rice, house tofu Ssamjang, toasted sesame oil, sesame seeds, and crispy garlic chips. Vegan-friendly. Clean, aromatic, and deeply satisfying, a modern take on temple-style ssam.

Crisp iceberg lettuce wedges topped with heirloom cherry tomatoes, egg mimosa, candied walnuts, chives, bacon, and Roquefort blue cheese crumbles. Finished with crispy prosciutto shards and our house-made bold blue cheese vinaigrette. A French-American classic with luxurious texture, play-bold, creamy, savory, and refreshing.

Salade au chèvre chaud - Grilled artichoke hearts with fresh mozzarella over a bed of seasonal market greens, heirloom cherry tomatoes, shallots, and bacon bites. Topped with candied walnuts and tossed in a Provençal Champagne vinaigrette. Wild Artichoke's namesake salad-rustic yet elegant, French countryside meets California bistro.

Romaine lettuce tossed with crisp croutons, Parmigiano cheese, cherry tomatoes, and egg mimosa. Served with our house-made creamy Caesar dressing on the side. - A timeless favorite, elevated with elegant detail. Perfectly balanced for a crowd - fresh, savory, and satisfyingly classic.

A creamy, nostalgic crowd-pleaser with a twist-potatoes, onion, cabbage, carrot, raisin, tangerine, egg, salami, macaroni, and a Japanese wasabi mayo. Russian-Japanese hybrid flair. Comforting, colorful, and unique.

Roasted potato chunks mixed with bacon, yogurt, Dijon mustard, garlic, dill, chives, shallots, and house-made mayo. Balanced with bright lemon juice and pickles. Creamy, savory, and punchy - an American favorite reimagined with Wild Artichoke depth.

Buckwheat soba tossed with seasonal greens, shredded carrot, scallions, and sesame-soy vinaigrette. Served chilled. Healthy, nutty, and smooth-a great vegan noodle option with refined Japanese balance.

Vibrant mix of seasonal fresh fruits - pineapple, kiwi, blueberry, strawberry, grape, mango, tangerine, and Korean pear. Lightly dressed in a citrus-mint dressing to elevate freshness without overpowering. Colorful, refreshing, and generous. A luxurious fruit display perfect for elegant gatherings.

Rice paper rolls filled with chilled greens, julienned vegetables, and fresh herbs, served with a tangy house Caesar dressing. Fun, portable take on the classic Caesar - perfect for standing cocktail events.

Lettuce, daikon radish, cherry tomato, cucumber, and shredded carrot with a zesty carrot-ginger vinaigrette. Light, crunchy, and citrusy-clean Japanese flavors with a punch of brightness.

Crisp cucumbers marinated in balsamic vinegar, garlic, and mild chili oil. Crunchy, sweet-savory, and cooling. A refreshing palate cleanser.

Jumbo pasta shells filled with spinach, ricotta, oregano, lemon zest, and a rich blend of Pecorino and Parmigiano Reggiano. Nestled in marinara sauce and topped with melted mozzarella, garlic, and fresh basil. Decadent, comforting, and celebration-worthy. A luxurious spin on the Italian classic, ideal for special occasions.

Ground beef and Italian sausage baked with onions, garlic, Parmigiano, and sour cream for a creamy richness. Topped with provolone and marinara for a deeply satisfying flavor. A crowd favorite with bold, familiar flavors- indulgent yet easy to serve.

Lobster, scallops, and shrimp baked in a luscious Mornay sauce with sweet onions and mushrooms. Topped with Gruyère cheese and toasted filone breadcrumbs. A French bistro twist on comfort food - rich, creamy, and absolutely irresistible.

House-made fresh spaghetti tossed in San Marzano tomato sauce with shiitake mushrooms, pepperoncino, olives, heirloom cherry tomatoes, capers, and zucchini. Garnished with Parmigiano, fresh mint, and basil. A bold, herbaceous fusion of Southern Italy and Wild Artichoke creativity - bright, spicy, and beautifully layered.

Fresh handmade pasta tossed in a lobster bisque-inspired sauce, layered with heirloom cherry tomatoes, parsley oil, chives, and finished with a Parmesan tuile. Features tender Australian lobster tail meat. Chef's Signature - rich, elegant, and visually stunning. A show-stopping main course.

Australian lobster tail folded into creamy risotto with heirloom cherry tomatoes, chives, parsley oil, and a crisp parmesan tuile. Elegant and indulgent - one of the most beloved Wild Artichoke classics for special occasions.

Creamy carnaroli rice cooked in-house mushroom stock with king oyster, enoki, shimeji, wood ear, and shiitake. Finished with Parmigiano, white truffle oil, and a
Parmesan tuile. Earthy, aromatic, and deeply satisfying - the perfect vegetarian luxury dish.

Savory Japanese-style stir-fried egg noodles with cabbage, carrot, onion, beef, pork belly, shrimp, and calamari in toasted sesame and soy-based glaze. Fun and satisfying - a crowd favorite that brings vibrant Japanese street flavors to your gathering.

Chargrilled hanger steak, known for its deep flavor and tender bite, served with a house-made green peppercorn sauce. Classic bistro-style beef entrée - juicy, bold, and elegant in simplicity.

Premium Wagyu skirt steak, grilled and sliced against the grain, finished with vibrant house chimichurri. Smoky, herbaceous, and satisfying - a Latin twist with elevated flair.

Slow-braised, fall-off-the-bone beef short rib served whole with reduced jus or signature glaze. Hearty and luxurious - perfect for cold-weather catering or centerpiece plating.

24-hour herb-brined airline chicken breasts, pan-roasted to a golden finish and served with a lemon caper sauce. Juicy, elegant, and comforting - the ultimate refined poultry dish.

Herb-brined and panko-crusted free-range chicken cutlets, fried to a golden crisp. Served with house-made tonkatsu sauce and shaved cabbage salad. A comforting classic with an elegant finish.

Juicy heritage pork cutlets coated in Parmigiano-panko blend, fried to perfection. Served with our signature sweet-savory tonkatsu glaze. Rich, bold, and beautifully balanced.

Premium beef cutlets in a crispy golden crust, paired with the chef's special steak tonkatsu sauce. A modern twist on the Japanese-Italian hybrid - decadent and unforgettable.

Steamed to fluffy perfection - ideal as a neutral canvas to balance bold entrées and saucy dishes.

Fire-roasted poblano pepper, fragrant pilaf of jasmine rice, wild rice, quinoa, and seasonal grains. Hearty, wholesome, and rustic with a refined finish. Butter, Lemon, Garlic.

Petite baby potatoes slow-roasted with garlic powder, Italian herbs, and sea salt. A comforting, rustic crowd-pleaser.

Thick-cut potato wedges, roasted until golden and tossed with Parmigiano cheese, Japanese togarashi, and white truffle oil. Earthy, bold, and utterly addictive.

Classic French-style mashed potatoes, whipped to a silky texture with butter and cream. Smooth, velvety, and undeniably rich.

Market-fresh seasonal vegetables lightly sautéed in olive oil, white wine, and garlic. Vibrant, elegant, and full of natural flavor-an ideal balance to any main dish.

Simply stir-fried with soy sauce, oyster sauce, sesame oil, and garlic. Light and savory, this Asian-inspired side brings warm familiarity to every table. Naturally vegan-friendly.

Baked in-house with rosemary, garlic, and olives, finished with extra virgin olive oil and flaky sea salt. Aromatic, chewy, and perfect for soaking up sauces.

A chef-curated selection of fine seasonal cheeses, elegantly accompanied by fresh fruit, olives, pickles, honey, jam, dried fruit, toasted nuts, and fine chocolates. Finished with fresh herbs, a honey dipper, and a sleeve of crackers - ready to serve and impress.

A vibrant and healthy spread of raw organic vegetables, served with two house-made hummus dips (contains nuts). This elegant vegan board is garnished with edible flowers or garden herbs for a naturally beautiful finish.

A premium curation of aged cheeses, artisan salami, and house-smoked beef bresaola. Beautifully paired with fresh seasonal fruits, olives, pickles, dried fruit, nuts, and chocolates, and served with artisan honey, jam, and crackers. A luxurious grazing experience, perfect for entertaining.

An abundant presentation of hand-selected fresh seasonal fruits-juicy, colorful, and beautifully arranged. Finished with fresh mint for brightness and aroma. A refreshing centerpiece for any gathering.

Selection of seasonal cheeses and premium nitrate-free, hormone-free smoked beef salami roses. Each board is complemented by seasonal organic local fresh fruit, olives, pickles, honey, jam, premium dried fruit, nuts, and chocolates. Boards are finished with herbs.

A rustic and savory medley of oven-roasted seasonal vegetables. Served at room temperature, this platter showcases the natural sweetness and depth of each ingredient. Vegan-friendly and deeply satisfying.

Silky coconut cream set into a delicate panna cotta, infused with Madagascar vanilla and finished with tropical fruit compote. A light, refreshing finale with a tropical twist.

Classic French vanilla custard with a caramelized sugar crust, torched to order. Luxuriously smooth, elegantly simple-a timeless dessert reborn with finesse.

Each Piece $10.00 | Whole Cake (8 slices) $60.00

Creamy, crustless cheesecake with a signature burnt top, caramelized edges, and a custard-like center. A bold, modern take on tradition. Whole cake serves 8-12 guests.

A curated collection of handcrafted French mini desserts - lemon tartlets, chocolate truffles, raspberry financiers, Earl Grey macarons, and more. Elegantly arranged and garnished with edible flowers and gold leaf. A refined, celebratory finish to any gathering.