112 Eatery

Traditional hand chopped raw beef tossed with chef mixed aioli served with grilled bread and topped with crispy shallots. *consuming raw or undercooked animal protein products may increase the risk of food borne illness for some individuals.

Blue Prawns fried in tempura batter served with Sriracha mayo and tangy sweet and sour sauce. Five per order.

Grilled bread topped with orange marmalade, burrata and walnut pesto.

Chicken and oyster mushroom terrine, wrapped in bacon with grilled bread on the side.

Single bone in pork rib grilled and topped with a spicy piccante sauce.

Whole duck leg confit served with radicchio salad tossed in miso vinaigrette, topped with soft boiled egg and bread crumbs.

Fried bread topped with Prosciutto Di Parma and rosemary infused honey.

A half pound of brined frog legs, pan seared with brown butter, garlic, shallots and capers.

Eastern European style dumpling. Veal and pork filled purse resting on buerre monte.

Seared rack of thinly pounded lamb chops with basil yogurt sauce. Three in an order.

Blanched, braised and fried octopus tentacle with avocado puree, mint salad and pickled shallots.

Romaine lettuce, Brown Cow Parmigiano Reggiano, breadcrumbs tossed in an aged sherry vinaigrette

Scallops pan seared in butter and served with roasted oyster mushrooms.

Alaskan King Crab, Napa cabbage and cucumber with a sweet & sour vinaigrette.

Raw ahi tuna ground with chives. Served on pumpernickel bread with lemon spread.

A beef chuck patty, freshly ground in-house, topped with Brie de Meaux and served on your choice of Brioche Bun or English Muffin.

Pan Seared halibut with prosciutto and sage crust. Served with creamy white cheddar mashed potatoes.

8 oz. bavette steak rolled in nori, pan roasted and served with ponzu.

Hand-rolled, thick string-like Umbrian pasta tossed with slow cooked lamb in tomato sauce.

House made flat ribbon pasta with foie gras meatballs. Topped with parmesan and bread crumb.

Beer battered and fried cauliflower topped with parmesan and a side of bagna cauda.

Served with house made aioli and ketchup.

Gnocchi, served with butter and topped with Parmigiana-Reggiano cheese.

Butter roasted broccoli served in an Italian oregano vinaigrette topped with grated parmesan.

Pea shoots and radicchio sauteed in brown butter, chili flake and lemon. Topped with chopped dried apricots, dates, raisins, prunes, almonds & Calabrian chili.

Crispy, cinnamon sugar covered, star shaped donuts. Served with chocolate and whipped cream.

Horchata mousse topping cinnamon cookie served with horchata milk.

Espresso-infused chocolate cake, chocolate mousse and chocolate glaze.

Butterscotch pudding topped with salted caramel and crème fraiche.

Vanilla sponge soaked in tres leches milk infused with brandy. Topped with meringue frosting and a white chocolate flower.