Romaine, shaved Parmesan and roasted garlic crouton.
12.00
Caprese Salad
Buffalo mozzarella, heirloom tomato, greens, basil, extra virgin olive oil and balsamic reduction.
14.00
Large Plates
14 oz. NY Strip Large Plate
Piquillo pepper coulis, chimichurri, garlic aioli and yuca fries.
28.00
8 oz. Filet Mignon Large Plate
Grilled center cut, cheese fondue sauce, sauteed pearl onions, wild mushrooms, oven cured herb tomatoes and fingerling potatoes.
35.00
Small Plates
Ceviche Small Plate
Octopus, snapper, citrus, onion and pepper.
14.00
Tuna Tartare Small Plate
Avocado, mayo, mango, citrus, cilantro and pickled red onion.
14.00
Wood Fired Pizzas
8'' Margherita Wood Fired Pizza
Oven roasted tomato, basil, tomato sauce and Buffalo mozzarella.
14.00
8" South American Wood Fired Pizza
Chorizo, mozzarella and tomato sauce.
14.00
Sandwiches
Chicken Milanese Sandwich
Teardrop tomatoes, arugula and basil.
15.00
8 oz. K305 Grilled Burger
305 house blend, Vermont cheddar, maple glazed bacon, Boston bibb, tomato and red onion.
16.00
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Kitchen 305 is all about the show. There are some winners including a main course of crisp, meaty Peking-style duck glossed with orange-based Asian glaze, a juicy wad of plum-glazed salmon cooked on a cedar plank, and a sizable slab of Mongolian baby-back ribs. Richly satisfying, supersweet desserts march to the same whimsical beat as the preceding courses. Some will go for the more-is-more style more than others.