Starters

Dean’s Vegetarian Tortilla Soup
with South of the Border Flavors

Watermelon and Texas Feta Salad
with Pickled Rind, Pineapple Basil, Wild Arugula
and Chia Seed Vinaigrette

Charred Corn and Jalapeño Jack Cheese Street Taco
with Pickled Red Onion/Mango Salad
and Cilantro Sauce

Amelia’s Farm Tomato Salad with Sherry Vinaigrette,
Mustard Frills and Crispy Poached Egg

MAIN COURSE

Jalapeño/Spinach Ranchero Enchilada,
Butternut Squash Taquito with Yellow Tomato Pico de Gallo,
and Mexican Corn Gratin with Baja Avocado Fries

Herb Ricotta Agnolotti
with Summer Bean Sauté, Caramelized Purplette Onions
and Meyer Lemon Sabayon

Corn Tamales Filled with Black Bean Fiesta Salad
on Warm Yellow Tomato Salsa and Guajillo Sauce
with House Pickled Escabeche Vegetables

Jerk Spiced Tofu Grilled over Live Mesquite
on Black Bean Puree with Jamaican Ginger Rice,
Sweet Plantains and Voodoo Peppers