Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Fresh seafood lightly marinated in tomato, orange and lime juice tossed with tomatoes, habanero, avocado and cilantro.
Chilled chioggia beets and persimmon tossed with a Serrano vinaigrette served with Greek vanilla yogurt and sunflower seeds.
Honey crisp apples, celery, red onion and arugula tossed with a dill dressing, spiced almonds and farmers cheese.
Red oak lettuce, cucumbers, radishes, red onions, fresh herbs and Texas toast croutons dressed in buttermilk vinaigrette.
Fried potatoes and cubanelle peppers with aioli, charred scallions and queso fresco.
Carrots roasted in pineapple juice finished with thyme and fried chestnuts.
Roasted broccoli florets dressed with Caesar dressing and garnished with Texas toast breadcrumb picada.
Pumkin seed dip, radishes and seeded crackers.
Smoked brisket with avocado-buttermilk puree, watermelon radish, red onion and habanero-lime vinaigrette served on a large flour tortilla.
Buttermilk fried chicken smothered in chorizo verde gravy with sweet peas and pearl onions.
Braised pork shoulder in guajillo chile broth with hominy, avocado, lime, cabbage, cilantro, radish and crispy tortillas.
Citrus and tomato braised pork shank with golden raisins, roasted potatoes and green olives over white rice.
Smoked ham and Muenster cheese on a griddled telera roll drowned in chile de arbol salsa with escabeche onions and cilantro.
Anaheim peppers with fresh farmer's cheese, chayote squash, pickled pasilla chiles and tomato-serrano broth.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.