Menu

Starters – 16

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

Tataki Watermelon Crudo
in Chilled Watermelon/Ginger Broth
with Jicama, Mango,
Avocado and Crunchy Chile Paste

Point Reyes Blue Cheese Wedge Salad
with Heirloom Tomatoes,
Jalapeño Cornbread Croutons
and Spiced Pecans

MAIN COURSE – 30

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

Mesquite Grilled Cauliflower Steak on Ancient Grain Salad
with Cooper Farms Peach Aioli,
Charred Broccolini and Sweet Corn Fritter

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