Upstairs at Nine One Five     6pm - Midnight

Nine One Five and Point 5, upstairs, offers a delicious selection of small plates and appetizers to share



Warm Olives
marinated warm olives, paper thin garlic, lemon zest crostini

White Bean Dip
Che Orr’s white bean blend, smoked leek oil,
crostini, caper relish

crisp bacon wrapped dates, blue cheese dip

Avocado Tartare
roma tomato & avocado tartare,
arugula pesto, balsamic pearls

Shishito Peppers
wok blistered with preserved lemon,
sea salt & lemon oil

Watermelon Bruschetta
goat cheese crostini, fig balsamic glaze

Mediterranean Shrimp
poached & chilled shrimp, fennel slaw, saffron aioli


hand rolled, chorizo, manchego, guava glaze, romesco sauce

lamb meatballs, mild red chili coulis, poblano oil, queso blanco


daily assortment of aged meats,
house made mustards, crostini

Artisan Cheese Plate
habanero infused honey, apple and crostini

NY Strip Tataki
togarashi seared NY strip, chilled & sliced thin.
Soy ginger emulsion, peppadews

Octopus Salad

marinated octopus, garbanzo, preserved lemon, red onion,
dill, extra virgin olive oil finish

Point 5 Fries

truffled sea salt


hand foods


Ahi Tuna Tacos
seared & sliced sushi grade tuna, soy ginger glaze, red chili aioli

Short Rib Tacos
slow braised short rib, tomatillo salsa, coriander, creme fraiche

Walnut Pistachio Tacos
romaine hearts, avocado, cherry tomatoes, cumin, garlic & sweet chili sauce

Simply Cheese Flatbread
keep it simple. herb brushed naan bread, mozzarella

Greek Flatbread
ground lamb, feta, cherry tomato, tsatziki, toasted naan

Buratta Flatbread
pecorino, cherry tomato, arugula, basil oil, topped with half buratta, toasted naan

Point Five Burger
caramelized onion, arugula, imported manchego, fries

Black & Blue Burger
thick cut applewood bacon, rogue creamery smoky blue cheese,
caramelized onions, fries


full plates & homemade pastas


Butternut Squash Ravioli
saffron, cream & parmesan

Lobster Ravioli

florida keys lobster, in a rich lobster fennel broth

Seafood Risotto
clams, crab & shrimp, saffron broth, red pepper aioli

Lamb Bolognese
slow cooked New Zealand lamb,
san marzano tomato, spinach gnocchi, pecorino

Mongolian Ribs
1 pound of imported fall off the bone baby backs with Asian slaw


Executive Chef - Brendan Orr