Drift Restaurant & Bar

Tomato, shallots, lemon, arugula, basil, shaved Parmesan, and poached egg.

Islas Canarias ham, white cheddar, huancaina, and sunny side-up egg on grilled sourdough.

Akami, avocado, mango, flame-torched, and toro, topped with creamy spicy sauce, house unagi sauce, togarashi, and scallions.

Spicy lump crab and avocado, topped with seared miyazaki A5 wagyu.

Shrimp tempura, avocado, and flame-torched salmon, topped with creamy sauce, house unagi sauce, and sesame seed.

Hamachi, tuna, asparagus, spicy bluefin tuna, chives, garlic chips, and ponzu glaze.

Spicy salmon, torched scallop, cucumber, akami, avocado, tobiko, and spicy mayo.

Tuna, yellowtail, salmon, and seasonal fish (8 pcs).

With champagne mignonette and cocktail sauce.

With dijonnaise and cocktail sauce.

With champagne mignonette and cocktail sauce.

A dozen oysters, half dozen clams, 3 jumbo prawn cocktail, jumbo lump crab, and tuna tartare.

House smoked pastrami, sauerkraut, Swiss cheese, and house Russian dressing on rye bread.

With caramelized onions, Point Reyes blue cheese, and arugula on toasted brioche bun. Served with your choice of side.

With sharp cheddar, applewood smoked bacon, shredded lettuce, tomato, pickles, and house sauce on toasted brioche bun. Served with your choice of side.

San Marzano tomato, fresh mozzarella, and Thai basil.

Spicy pepperoni, Mike's hot honey, sesame, and burrata.

Caramelized Vidalia onion, Nueske Farms bacon, and creme fraiche.

Triple cream brie, fried rosemary, and Barrel-aged balsamic.

Includes your choices of entree, side, and dessert.

With pickled carrots, aromatic greens, and spicy aioli.

New Hampshire maple syrup, garlic, herbs, and focaccia.

Nduja aioli and Thai basil.

Spicy bluefin tuna, spicy mayo, avocado crema, eel sauce, wasabi tobiko, and micro cilantro.

With pecorino Romano, Thai basil, and banana peppers.

Lamb & guanciale, cacio e pepe, and herb pancito.

With citrus beurre blanc, baby bok choy, and sesame.

With white cheddar polenta, madeira, and wild mushrooms.

With Barrel-aged maple syrup, Sicilian olive oil, and focaccia.

Neval orange, ruby red grapefruit, Lisbon lemon compressed Greek yogurt, and puffed wild rice.

With Spanish boquerones, sourdough crumble, and "Red Bow" aged Parmesan.

With candied pecans, Meredith Farms feta, and champagne maple vinaigrette.