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Braised short rib “Seco Style,” cilantro, carrot puree, roasted red pepper.


Smith Commons Dining Room Menu PDF

Starters

Artisanal cheese Plate – 12
Chef’s Accompaniments

Charcuterie Plate – 12
Capicola, Proscitt0 de Parma, Finocchiona Salami, Kopa, and Lomo

Braised Boneless Short Ribs – 12
Parsnips Puree, Saute Onions,  Peppers & Miso Mustard Jus

Tuna Tartar – 10
Capers, Mustard Seed Oil, Avocado and Guacamole Puree, Tobiko, Served with Yuka Chips

Smith Wings – 10
Fried Golden Brown and served with Housemade BBQ Sauce, served with BLU Cheese Dressing

Short Rib Tacos - 9
Guacamole, Pico De Gallo, Served in warm flour Tortilla’s

Beef Brisket Flautas – 8
Housemade Guacamole, Pico De Gallo, with Sour Cream

Grilled Gochujang Chicken – 9
Kimchi, Granny Smith Apple Curry Sauce & Micro Cilantro

Ceviche- 10
Chatham Cod, Tiger Prawns, Soft Onions, Cilantro, Tomato, Lemon Juice

Smith’s House Salad – 9 Add Chicken - 5
Iceburg, Feta, Cucumber, Red Onion, Tomato, Mediterranean Olives, Balsamic, Honey Citrus Vinaigrette Dressing

Beet Caesar Salad – 8
Roasted Beet, Pickled Beet, Rhubarb, Arugula, Cherry Glenn Goat Cheese, Champagne Granita, Cherry Glenn Goat Cheese

Smoked Caesar Salad – 9, Add Chicken – 5
Romaine Hearts, Capers, Anchovies, Balsamic Glaze, 63º Egg

Executive Chef: Kamal Chanaka

*Many dishes may be modified for vegetarian preferences.  Please check with your server.

**Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.