Hours may fluctuate. For detailed hours of operation, please contact the store directly.
(Sometimes Soup, sometimes Chili, always swell).
Dressings: spring tomato, white balsamic, pesto buttermilk, mustard vinaigrette.
Port-charred beef tenderloin, crumbles and dressing of maytag blue cheese, bourbon-soaked cherries, potato chips.
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Creamy water buffalo mozzarella (essentially, wrapped in its own curd), lemon, basil vinaigrette-dressed arugula, avocado, radishes, fried shallot rings.
1 Grade ahi rolled in cracked black pepper, seared rare; served on toasted sunflower wheat bread with Roma tomatoes, arugula, rosemary, caper aioli, potato salad, caramelized lemon.
A pair of medium-rare petite filet mignon on grilled ciabatta with creamy onion soubise, crispy leeks, cabernet demi-glace and a side of maytag blue cheese-melted potato chips.
Asiago-crusted chicken in spinach tortilla with roasted poblanos, baby arugula, roasted corn, pickled red onions, heirloom cherry tomatoes, avocado crema, with seasoned housemade chips.
With cabbage, shallot compote, chipotle-tized russian dressing, served on grilled marble rye.
Crispy pancetta, watercress, campari tomato, spicy aïoli, on housemade english muffin.
Ground wagyu (literally, japanese cow, prized for exceptionally fine marbling and flavor), cooked to temperature, served on challah knot roll with truffle aïoli and housemade chips.
Buttermilk, sambal marinated, with sriracha, dill remoulade & thai chile, mint slaw.
On blue corn tortillas with avocado, arugula, cotija, pickled red onions, creme fraiche.
Short rib ragout with tomatillos, poblanos, chayote squash over penne with cotija.
Mucho mushrooms (cremini, button, oyster, cepe, lobster, black trumpet, shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, all topped with grilled portabellini, avocado, Roma to
Cumin, coriander-rubbed, fresno chile, peach-glazed, with anasazi bean, corn slaw.
Chile marinade, grilled to temperature, sliced & fanned, with chuck wagon spuds.
Housemade bread loaf, served warm, topped with bacon fat, herb butter.
In herb broth with seared green grapes, braised fennel, honey yogurt.
With housemade potato chips and crisp pancetta.
Served crispy confit style atop salad of roasted fingerlings & watercress, with pickled shallots and chipotle gastrique.
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Creme fraiche, chile oil, spinach tortilla strips.
Rolled in a cumin-espresso dry rub, seared, with spring onion, quince relish and manchego.
With granny smith apples, wasabi crepe chips, southwest by far east ginger, jicama dressing.
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Roma tomato, basil, balsamic, pecorino, & cremini, fresh herbs, truffle oil, pecorino.
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With brie cheese crema and duck fat ice cream).
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