Menu
Shareables
Avocado spread, cotija cheese, spiced corn nuts, and herbs
Topped with pico de gallo, chipotle crema, and queso fresco
Avocado-jalapeño crema with street corn and salsa macha
Fermented chili sauce, pickled pineapple.
Shishitos and mushrooms with sesame chili crunch and pickled vegetables.
Duo of sauces, lemon
Menu
Topped with Masago, truffle caviar and tropical ponzu
Local catch of the day with strawberry habanero hibiscus.
Local catch of the day with passionfruit ponzu, pico de gallo, avocado, and blue corn
chips.
Snow peas, heirloom cherry tomatoes, julienne carrots, and cilantro dressing.
Grilled romaine lettuce, case of fresco, tostones.
Cilantro aioli
Menu
Sushi Rolls
Yellowtail, spicy crabmeat, and shiso leaf, topped with seared tuna, spicy mayo, and poke eel sauce with wasabi tobiko.
Baked roll – crab and avocado topped with salmon, unagi, and eel sauce.
Protein roll - spicy tuna, crab, cucumber topped with tuna, salmon, yellowtail, Ebi shrimp, and avocado with spicy ponzu, eel sauce, chive oil, and wasabi tobiko.
Menu
Veggie roll – seasonal vegetables topped with avocado and orange jalapeño vinaigrette (V).
Shrimp tempura, spicy tuna, and cucumber topped with avocado, yellowtail, spicy poke sauce, yuzu tobiko, and micro cilantro.
Crabmeat, cilantro, and onion, topped with torched salmon, truffle oil, yuzu, and black tobiko.
Menu
Main Course
Organic chicken with house-made mole Rojo over cilantro-lime rice.
Served with cilantro-lime rice and market vegetables.
Served with purple smashed potatoes and chimichurri.
Purple smashed potatoes and chimichurri
Menu
Brisa Favorites
Grilled to perfection and served with a sauce duo.
Local catch of the day. Wok-fried fish whole
Pick two rolls + Chef sashimi
Daily selection of fish
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