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

English Pea/Wild Mushroom Risotto
with Parmesan Cheese and Black Truffle  | 22

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

Citrus Ricotta Tortellini Pasta
with Tangy Buttermilk Sauce, Asparagus/Artichoke Sautee and Tarragon Saffron Oil | 30

Cauliflower Makhani Curry
Saffron Scented Basmati Rice, Garlic Naan & Fresh Mango Chutney | 30