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
Summer Asparagus Salad with Buttermilk Dressing,
Poached 63 degree Cartermere Farm Egg,
Pickled Yellow Beets and Toasted Seeds
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
English Pea Falafel on Moroccan Spiced Heirloom Carrots
with Fried Shallots, Wheat Berry/Pistachio Tabbouleh Salad,
and Basil/Fennel Yogurt
Vegan Roasted Vegetable/Chickpea Makhani Curry
on Saffron Scented Basmati Rice with Wood Grilled Garlic Naan
and Coriander Mint Chutney
Grilled Cauliflower on Cooper Farm Peach/Mint Mojo
with Heirloom Tomato/Cucumber Salad
and Fried Buttermilk Okra
A 20% gratuity will be added to parties of eight or more.
