Menu
Starters
Dean’s Tortilla Soup
with South of the Border Flavors | 17
Chili Braised Jackfruit Street Taco
with Pickled Red Onion/Mango Salad, Cilantro Crema & Crispy Two Bite Avocado Tacos | 16
House Salad ‘Composee’
Jeff’s Profound Farm Greens, Shaved Vegetables, White Balsamic/Orange Vinaigrette and Hazelnut Drippings | 14
Cacio e Pepe
House Made Fettuccini Tossed with Toasted Black Pepper and Parmesan Reggiano | 14
Main Course
Mexican Sampler
~ Spinach/ Jalapeno Ranchero Enchilada
on Black Bean Puree
~ Butternut Squash Taquito with Cilantro Crema
~Chili Lime Corn Gratin & Baja Avocado Fries
with Poblano Queso | 30
Pan Seared Daikon “Scallops
on Garden Vegetable Sautee with Tangy Buttermilk Sauce, Dill Oil and Fried Shoestring Carrots | 30
Vegan Romesco/Chickpea Makhani Curry
Saffron Scented Basmati Rice, Garlic Naan &
Coconut/Mint Chutney | 30
BBQ Cauliflower Steakhouse Plate
Roasted Mushrooms, Grilled Asparagus
and Mac n’ Cheese | 30