Wildest Restaurant

Crispy fried Oyster mushrooms served with a creamy buttermilk dressing and hints of spicy honey. GF, V (contains honey)

Harissa, Lime and Honey Glazed. Served with coconut milk dill sauce and watermelon radish for a perfect balance of sweet, spicy and refreshing

Crispy, sweet and spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger, and sesame fuikake

With Avocado, Mango Papaya Salad, Sweet Chili Lime Emulsion, Furikake Seasoning, Plantain & Sweet Potato Chips, Micro Cilantro DF GF (Contain seeds)

Lightly Breaded, Crushed Tomato Sauce, Lime Wasabi Aioli, Microgreens, Furikake Seasoning V GF DF (contain seeds)

Poached Shrimp, Mango Papaya Salad, Watermelon Radish, Shaved Jalapeno, Micro Cilantro, Mango Aji Amarillo Sauce GF DF

Tempura fried with a light crunch, stuffed with whipped ricotta and drizzled with local honey, finished with micro greens from Coachella Valley

Roasted and marinated beets with whipped goat cheese, candied pecans and wild rocket

Campari tomatoes roasted to bring out their sweetness, paired with velvety burrata, wild rocket and a house balsamic vinaigrette

Hearts of romaine, gently grilled and tossed with a truffle dressing, topped with shaved aged parmesan and vibrant radish, accented with Spanish Boquerones, herb-infused croutons and rich, house-made truffle dressing.

with balsamic pomegranate sauce, Brussel sprouts, roasted citrus carrots, micro greens, Coachella valley dates DF

with wilted spinach, mushrooms, fingerling potatoes, fig red wine reduction, micro greens DF GF

perfectly seared duck breast,served atop a smooth parsnip puree and broccolini and carrots. Finished with a blueberry aigre-doux and a rich blueberry pan sauce

Succulent roasted crispy Cornish hen with garlic-sauteed haricots verts and tender young potatoes, served alongside a poulet demi-glace sauce

with black beluga lentils, broccolini, cauliflower, chard-spinach- kale mix, orange segments, smoked citrus sauce

with swiss chard, capers, sun dried tomatoes, cauliflower, artichokes, brown butter lemon sauce, micro greens GF

king oyster mushroom seared like scallops, resting on a bed of parsnip puree, seasonal vegetables, and microgreens. V, NF

black truffle sauce and sweet English peas top a gluten free ravioli, dressed with a hint of mint. V, GF

Crispy fried Oyster mushrooms served with a creamy buttermilk dressing and hints of spicy honey. GF, V (contains honey)

With Truffle Oil, Parmesan Cheese, Fresh Herbs

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Ice Cream, Toasted Coconut, Caramel Sauce

Rich Belgium Chocolate, Raspberries Coulis, Berries

With Vanilla, Cherry, Raspberry Candied Pecans

Chocolate Tea Cup Filled With Coffee Ice Cream, Whipped Cream, Chocolate Sauce, Fresh Donut

Poached Shrimp, Mango Papaya Salad, Watermelon Radish, Shaved Jalapeno, Micro Cilantro, Mango Aji Amarillo Sauce GF DF

With Avocado, Mango Papaya Salad, Sweet Chili Lime Emulsion, Furikake Seasoning, Plantain & Sweet Potato Chips, Micro Cilantro DF GF (Contain seeds)

Harissa, Lime and Honey Glazed. Served with coconut milk dill sauce and watermelon radish for a perfect balance of sweet, spicy and refreshing

Lightly Breaded, Crushed Tomato Sauce, Lime Wasabi Aioli, Microgreens, Furikake Seasoning V GF DF (contain seeds)

Crispy, sweet and spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger, and sesame fuikake

Roasted and marinated beets with whipped goat cheese, candied pecans and wild rocket

Mediterranean Caesar, romaine hearts, radicchio, crispy chickpeas, feta cheese, lemon wedge, cucumber, baby heirloom tomato Caesar dressing, GF DF V

Campari tomatoes roasted to bring out their sweetness, paired with velvety burrata, wild rocket and a house balsamic vinaigrette

Romaine Hearts, baby kale, shaved grana Padano, white anchovies, lemon wedge, olive oil croutons

with balsamic pomegranate sauce, Brussel sprouts, roasted citrus carrots, micro greens, Coachella valley dates DF

with wilted spinach, mushrooms, fingerling potatoes, fig red wine reduction, micro greens DF GF

with black beluga lentils, broccolini, cauliflower, chard-spinach- kale mix, orange segments, smoked citrus sauce

with swiss chard, capers, sun dried tomatoes, cauliflower, artichokes, brown butter lemon sauce, micro greens GF

stuffed with Jackfruit carnitas style, plant based cheese, guajillo enchilada sauce, sour cream, black beans, red onion & micro cilantro V DF GF

king oyster mushroom seared like scallops, resting on a bed of parsnip puree, seasonal vegetables, and microgreens. V, NF

black truffle sauce and sweet English peas top a gluten free ravioli, dressed with a hint of mint. V, GF

With Truffle Oil, Parmesan Cheese, Fresh Herbs

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Sauteed With Oil, Fresh Herbs, Salt & Pepper

Ice Cream, Toasted Coconut, Caramel Sauce

Rich Belgium Chocolate, Raspberries Coulis, Berries

With Vanilla, Cherry, Raspberry Candied Pecans

Chocolate Tea Cup Filled With Coffee Ice Cream, Whipped Cream, Chocolate Sauce, Fresh Donut