VANTAGE FOOD PROGRAMMING Vantage is a multi-tenant life science campus with a diverse amenity building. Food and beverage offerings will be an immersive experience, where tenants and visitors can enjoy a wide range of options to best suit their needs and wants on any given day. Highlights include an onsite coffee bar with an online order pickup window, retail market, quick service micro-restaurants and outdoor dining. At the peak of the grand staircase, is a full bar with signature cocktails, a full-service restaurant, outdoor terrace, and lounge. Vantage showcases flexible eateries that can transform into new concepts to evolve with the ever-changing needs of the tenants.
LEVEL 1 • Level 1 will have 5 different experiences that can include potential pop ups and restaurant partners! • • • • •
Coffee bar & Bodega Salad bar & Delicatessen Asian / Indian / Southeast Asian / Pacific Islander Latin / Mediterranean / Caribbean Grill “The Diner”
EXPERIENCE 1 : CAFÉ & BODEGA Bon Appetit will partner with local farms and businesses to provide unique provisions that can be conveniently acquired onsite. The coffee bar will further alleviate the busy day of the tenants by offering a pick-up window to the outside. Online orders can now be retrieved without having to wait in line or enter the building. This feature will allow the space to moonlight as a satellite bar! • Extensive coffee beverages • Grab and go breakfast, lunch, & snack • Quick mobile ordering feature • Retail options • Dessert & freshly baked pastries
THE BODEGA • Wine • Farm to Bodega produce • Farm fresh eggs and cheeses • Freshly baked artisanal bread • Specially selected retail options
EXPERIENCE 2 : SALAD, BOWLS & DELICATESSEN • Made to order salads & bowls | premade RTG options | house-made deli meats| made to order sandwiches & wraps | a la cart side and salad options
EXPERIENCE 3 : LATIN •
Peruvian – potential for restaurant partnership • Lomo saltado • •
Pollo a la brasa Churrasquito
•
Ceviches • Sides •
•
yuca fries | arroz | papas | quinoa | rocoto sauce | aji amarillo sauce
TAQUERIA MEXICANA • • •
Tacos Burritos Burrito bowls
• •
Ceviches Pozole •
Sides • arroz | frijoles | tortillas | verduras a la parilla| salsa roja| salsa verde| salsa cruda| guacamole | tortilla chips
EXPERIENCE 3.1 :MIDDLE EASTERN | MEDITERRANEAN BBQ| CARIBBEAN • • • • •
Gyros Kebabs Mezze bowl or plate Grilled salmon Sides
• Jerk chicken • Grilled shrimp skewers • Corn fritters • Jerk salmon with pineapple salsa
• SIDES: • crispy plantain chips | dirty rice | red beans | soft plantains | sweet • hummus | baba ghanoush | tabouleh | tzatziki | pita chips | pita corn bread bread
EXPERIENCE 4 : ASIAN • VIETNAMESE • bun xiao | vermicelli bowl | shaking beef | pho | bahn mi |spring roll | fried egg roll
• KOREAN BBQ • bim bim baap | kalbi | teogi kogi | Jap chae | Korean fried chicken | gimbap | nengmyun | scallion pancake | mandu
• CHINESE • chow mein | bbq pork | orange chicken | fried rice | impossible mapo tofu | mushu pork | salt and pepper chicken | dumplings
• THAI • pad thai | bbq chicken | thai fried rice | thai curry | coconut rice | fried basil and pork | tom yum | beef satay | khao soi
• INDIAN • butter chicken | saag paneer | tika masala | daal | naan | biriyani | aloo gobi
EXPERIENCE 4.1 : MADE TO ORDER
• This concept can transform to be a customizable – made to order station. The guest will be able to choose ingredients for a professional chef will cook to perfection. • Pasta • Mongolian BBQ • Stir Fry Vegetable Bowls
EXPERIENCE 5: THE DINER BURGERS or BOWlS BUNS | sesame | poppy seed | brioche | sourdough | GF MEAT | ½ wagyu beef | grilled chicken breast | veggie | caramelized pork belly CHEESE | bleu | american | cheddar | swiss | provolone TOPPINGS | lettuce | onion | tomato | pickles | bacon * | grilled jalapeno| egg| avocado| mushroom | grilled onion SAUCES | ketchup | mustard | mayonnaise | house sauce
CALI CHEESESTEAK BREAD | onion poppy seed hoagie | french hoagie | sourdough hoagie | gf wrap MEAT | steak | chicken | mushroom | meatless meatballs | bacon wrapped hotdog CHEESE | american | pepper jack | swiss | provolone TOPPINGS | lettuce | tomato | onion | pickles | grilled onion and peppers | mushroom SAUCES | ketchup | mustard | mayonnaise | house sauce
SIDES FRENCH FRIES | ONION RINGS | CURLY FRIES | SWEET POTATO FRIES | CHILI | CHEESE SAUCE | KENNEBEC CHIPS | GRILLED VEGETABLES
MILKSHAKES STRAWBERRY | MALT | CHOCOLATE | VANILLA | BUTTERMILK
LEVEL 2 : ESCAPE THE EVERYDAY Ascend the grand staircase to escape the everyday for an elevated experience. Vantage’s mezzanine bar and lounge have the potential to transform a full-service restaurant into a premier space for all groups of every size. Enjoy a cocktail while you unwind to a view of the city line on the outdoor terrace or bond over craveworthy bites & libations at the jewel box bar with friends and coworkers. Vantage will provide a much-needed respite from the everyday grind.
LEVEL 2 : VERSION 1 Full service restaurant & bar • Hours of operation 11:30am – 8:30pm • Table service experience and elevated options for lunch, dinner and happy hour • California cuisine with an emphasis on local & seasonal ingredients • Extensive happy hour & dinner options • Event and space rentals will have the potential for higher food and beverage minimums in line with the capacity of the kitchen • Full kitchen to support high volume, large events, and catering.
VERSION 1 : LUNCH SAMPLE MENU Ricotta
STARTERS
house –made ricotta | foraged herbs | extra virgin olive oil | warm focaccia Ahi Tuna Poke bowl
Burger
ENTREE
½ lb wagyu | gem lettuce | smoked provolone | tomato jam Grilled King Salmon
sushi rice | greens | edamame | carrot ribbons | sriracha aioli | sweet ponzu
Bok choy | bronze fennel | mushroom brodo
Ceviche
Porchetta
escarole | leche de tigre | tostada | cilantro | choclo
House made sausage | salsa verde | misticanza | mostarda
Bitter-Sweet Salad
Mary’s Organic Chicken
radicchio | castelfranco | frog hollow stone fruit | black walnuts | balsamic | pt reyes blue cheese
24 hour brine| fried green tomatoes| coriander | charred corn succotash
The Gem gem lettuce | emerald plum | pickled red onion | heirloom tomato | torn croutons | mint
Bucatini Amatriciana guanciale | san marzano | fiore sardo | black pepper | Italian parsley Sides
Summer Caprese heirloom tomato | burrata | saba| genovese basil | arbequina california olive oil
caramelized brussels | rancho gordo gigante bean ragu | charred toy box squash | butter poached potatoes | french fries
VERSION 1 : BAR BITES SAMPLE MENU Slider Trio wagyu beef | brioche | crispy shallot Deeply Fried Avocado semolina | sweet ponzu glaze Cali Ceviche Tostadas mi rancho corn tortilla | santa barbara spot prawns | fresno chili
French Fries black truffle & parmesan Salty Lullaby french fries | fonduta | bacon | scallion Corn Pups House-made mini corn dogs Dry Farm Potato Skins
Wings
Not Your Normal Tots
sriracha honey glaze | calabrian chili sauce | salt and pepper
Spicy Deviled Eggs
Fried Cheese Curds san marzano marinara
VERSION 1 : DINNER SAMPLE MENU STARTERS Ahi Tuna Poke Bowl sushi rice | greens | edamame | carrot ribbons | sriracha aioli | sweet ponzu
ENTREE Bucatini amatriciana
Porchetta
guanciale | san marzano | fiore sardo |
house made sausage | salsa verde | misticanza | mostarda
black pepper | Italian parsley Ceviche escarole | leche de tigre | tostada | cilantro | choclo Bitter-Sweet Salad Radicchio | castelfranco | frog hollow stone fruit | black walnuts | balsamic | pt reyes blue cheese The Gem gem lettuce | emerald plum | pickled red onion | heirloom tomato | torn croutons | mint Chicken “Nuggets” Chicken karaage | lemon | aioli | espelette
Hanger Steak & Eggs corno di torro pepper | gluam ranch egg | potato confit Burger ½ lb wagyu | gem lettuce | smoked provolone | tomato jam Grilled King Salmon bok choy | bronze fennel | mushroom brood
SIDES: new potatoes | french fries | glazed brussels | blister shishito peppers | maple grilled nantes carrots
LEVEL 2: VERSION 2 • Hours of operation : 3pm – 8pm • Limited happy hour and small bite options • Condensed event menu selections • Cold plate options • Fewer menu updates and rotations
VERSION 2 : SAMPLE MENU SMALL PLATES Salmon Crudo aji amarillo | radish | micro dijon
Baked Mac
Crostini
smoked mozzarella | parmesan | bread crumbs
stone fruit | prosciutto | arugula
Cheese Board
Cocktail sauce | Sweet chili
house –made ricotta | foraged herbs | extra virgin olive oil | warm focaccia
Pita Platter
Angry Birds
House Made Potato Chips
deviled eggs | sriracha | togarashi |furikake
horseradish crème fraiche| maldon| caramelized shallot
hummus | baba ghanoush | tzatziki
Shrimp Cocktail
sushi rice | greens | edamame | carrot ribbons | sriracha aioli | sweet ponzu
escarole | leche de tigre | tostada | cilantro Summer Caprese heirloom tomato | burrata | saba| genovese basil | arbequina california olive oil Bitter Sweet Salad Radicchio | castelfranco | frog hollow stone fruit | black walnuts | balsamic | pt reyes blue cheeese
Charcuterie Board
Ricotta
Ahi Tuna Poke bowl
Ceviche
SHARE PLATES
Salsa house made salsa | tortilla chips Pork Rillette crostini| caramelized stone fruit | whole grain mustard
Mezze Platter grilled vegetables | pickled vegetables | crudité | whipped ricotta