DINNER

Mon-Thurs 5pm-10pm | Fri-Sat 5pm-11pm

David Wakefield | Chef de Cuisine

Donnie Forehand | Sous Chef

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SNACKS

  • Blistered Shishitos
  • Garroxta-Banyuls emulsion 9
  • Sweet Pepper Burrata
  • shaved fennel, balsamic reduction, sweet pepper, crostini 10
  • Squid “Fries“

  • roasted garlic aioli, charred lemon, herbs 12
  • Charred Edamame

  • chile oil, pop rocks 7
  • Bacon Wrapped Dates

  • house-made chorizo, piquillo pepper sauce, arugula 8
  • Corn Fritters

  • rum raisin butter 6

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VEGETABLES

  • Kale Caesar
  • Tuscan kale, parmesan cheese, croutons 10
  • Shaved Broccoli Salad
  • caramelized honey, Riesling vinegar, arugula, parmesan 14
  • Nuoc Cham Brussels Sprouts
  • pickled onion, crimini mushrooms, golden raisins, toasted almonds 10
  • Sweet Pots
  • sweet potato, tomato curry, coconut curry, brussels leaves, spicy peanuts, fried onion 12
  • Pad Thai
  • kohlrabi noodle, “soyrizo”, peanut sauce, carrots, oyster mushroom, pea shoots 13

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SEAFOOD

  • Hamachi Crudo*
  • kombu cured yellowtail, avocado, yuzu vinaigrette, pickled watermelon rind, candied peppers 16
  • Seoul Food
  • grilled Gulf shrimp, Korean BBQ butter, kimchi grits, bacon, fried soft boiled egg, radish, cilantro 23
  • Seared Scallops*
  • carrot, pepper coulis, pickled peppercorn chimichurri 22
  • Atlantic Salmon*
  • Thai dashi, black sesame paste, broccolini, preserved citrus 26

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MEAT

  • Orange is the New Quail*
  • orange spiced quail, bacon, bok choy, fennel, black rice, black garlic vin 18
  • Tender Belly Farms Pork Cheeks
  • fig jam, spicy mustard, sourdough toast 19
  • Korean BBQ Flank Steak*
  • crispy kimchi jumeok bap cake, grilled scallion, sweet galbi sauce 25
  • Squashed Pasta
  • house pappardelle, spicy lamb sausage, butternut squash, parmesan 23
  • Pork Belly Verde
  • smoked cheddar-jalapeno grits, avocado crema,house corn nutz 15

*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.