Menu

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 Beet and Pickled Carrot Salad
on Goat Cheese Quark with Honey Grilled Mission Figs
and Toasted Hazelnuts

Chili Braised Jackfruit Street Tacos and Crispy Two Bite Avocado Tacos
with Pickled Red Onion/Mango Salad
and Cilantro Crema

MAIN COURSE

Mexican Sampler –
Spinach/ Jalapeño Ranchero Enchilada on Black Bean Purée
Butternut Squash Taquito with Cilantro Crema
Chile Lime Corn Gratin and Baja Avocado Fries with Poblano Queso

Confit Spring Vegetables and Herb Spätzle on Coal Roasted Onion Soubise
with Preserved Blueberries and Maitake Mushroom Jus

Vegan Roasted Vegetable/Chickpea Makhani Curry
on Saffron Scented Basmati Rice with Wood Grilled Garlic Naan
and Coriander Mint Chutney

Wild Mushroom Flautas on Red Chile Pozole Stew
with Green Chile Sofri to and Cumin Carrot/Jicama Slaw

A 20% gratuity will be added to parties of eight or more.