first-base-concourse

Pita, Pickles, Tzatziki

Jalapeno or spicy Aioli on flour tortilla

with Southern Collard Greens and Cornbread

Toasted Pumpernickel, Roasted Jalapeo Crema, Green Apple, Pickled Mustard Seed, Micro Cilantro

Seaweed Kani kama Spicy Mayo Avocado - Shrimp Chicharron

with Adobo Chicken and Cilantro Aioli

Shoyu Broth, Shiitakes, Accoutrements

with white rice, cucumber salad

chopped soft shell crab tempura, scallion, and masago caviar with Japanese aioli outside: white kelp