Starters

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

Farm to Fearing’s Vegetable Salad
with Profound Micro Farms Lettuces,
Cask Aged Sherry Vinaigrette and Texas Feta

Heirloom Tomato with Fresh Burrata Panna,
Creamy Basil Dressing and Crispy Onion Rings

Elote Style Street Tacos with Jalapeño Jack Cheese,
Crispy Two Bite Tacos and Pickled Red Onion/Mango Salad
with Cilantro Crema

VEGETARIAN COCKTAIL

Gold Standard
Zephyr Gin, House Made Green Juice,
Green Apple Slice, Ocaso Stevia,
and Golden Yuzu Caviar

 

MAIN COURSE

Mexican Sampler –
Spinach/ Jalapeño Ranchero Enchilada,
Butternut Squash Taquito with Cilantro Crema,
Baja Avocado Fries and Chile Lime Corn Gratin

House Made Buttered Linguini
on Sunchoke Purée with Denton Asparagus,
Oyster Mushrooms, Scarlet Sage and Burgundy Truffles

Vegan Roasted Heirloom Vegetable Curry
on Saffron Scented Basmati Rice with Grilled Garlic Naan
and Coriander Mint Chutney

Red Chile Pozole Stew with Green Chile Sofrito,
Roasted Squash Variations and Tamale Battered Blossom