Gallery Bar

free range organic pulled amish chicken, american mole, sweet corn, jalapeno, queso fresco, jasmine rice, spring onion slaw, and pumpkin seeds, drizzled with our red rooster aioli, then wrapped in a locally sources whole wheat tortilla. inspired by the street cuisine culture of puebla mexico ""tinga de pollo"" or chicken tinga was created when the spanish invaded mexico

poached jumbo organic shrimp, crispy berkshire, indiana pork belly, garlic chile rice noodles, ginger jicama vegetable salad, and crushed peanut, basted with umami jam and mango gastrique, wrapped in a locally sourced whole wheat tortilla. inspired by the street culture cuisine of vietnam which put chinese sausage, rice noodles and shrimp into ""summer rolls""

spicy yellowfin-tuna tartare, baby bok-choy kimchee, pickled carrot & daikon, flying fish roe, wonton crunch, nori and crushed sesame, drenched in our drunken eel sauce and wasabi avocado coolie and wrapped in a spring roll. inspired by the street cuisine culture of korea where every home has a recipe for ""kimchi"" and the street cuisine culture of japan where ""maki rolls"" are known as fast food

marinated grass fed wisconsin skirt steak, queso fresco, coriander seed, watercress, sweet potato green chile slaw, jasmine rice, drizzled with java lava, and served in our homemade whole wheat roti flatbread, inspired by the street cuisine culture of northern and western mexico where it is prepared ad a traditional filling for tacos, tortas, and burritos

house-cured scottish salmon sashimi with shaved onions, thai basil tomato salad, cucumber, avocado, lotus rot chips, and jasmine rice, all smeared with our mexicali crema, bang bang sauce, and wrapped in a spring roll. inspired by the street cuisine culture of hawaii. ""lomi-lomi salmon is an integral part of the pacific island cuisine and it is a traditional dish served at lua's brought to the islands by western sailors

(gf) locally sourced tamarind mango tofu, steamed brown rice, curied chickpea & potato ragu, green mango chutney, and cilantro, served with our fire hot calypso sauce, and served in a homemade whole wheat roti flatbread. inspired by the street cuisine culture of trinidad & tobago, where ""channa aloo"" is an integral part of home cooking and ""doubles"" are served at every street corner

crispy wonton chips lightly drizzled with java lava, and topped with seaweed salad, sauteed cabbage, carrots, spring onion, roasted fresno chilies, chopped peanuts and toasted sesame seeds, finished with cilantro and our mexicali crema

crispy tofu or shredded chicken

achiote salmon, poached shrimp or pork belly

skirt steak or spicy tuna

gallery bar's daily creation using inspiration from the local farmers markets and combination of our different proteins, signature sauces, crispy salads, and unique slaw's

2 krunchy wonton tacos & 2 mini tortilla tacos

savory dashi pancake filled with cabbage, carrots, spring onion and cilantro pan-fried and topped with crispy shredded pork belly, diced avocado, wonton crunchies, bonito flakes & drizzled with a spicy red rooster aioli & unagi sauce

chef's choice of fish of the day

tamari gluten free soy sauce, vinegar & sesame sauce

cremefresh, dashi, citrus, & wasabi powder

bacon & soy sugar reduction sauce

vinegar & oil based mayo sauce with a puree of 7 different peppers

sweet & spicy tamari sauce

guajillo chile & vinegar sauce

scotchbonnet pepper & vinegar sauce