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,
Latte Da Feta and Crushed Smoked Almonds
Raw Beet Tartare with Cured Egg Yolk,
Pickled Yellow Beets, Fried Capers, Texas Olive Oil
on Black Truffle Aioli and a Pile of Shoestring French Fries
Chili Braised Jackfruit Street Taco 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
Handmade Linguini with Brussels Sprout Leaves,
King Trumpet Mushrooms, Texas Olive Oil,
Grana Padano Parmesan Cheese and Perigord Truffles
Vegan Roasted Vegetable/Chickpea Makhani Curry
on Saffron-Scented Basmati Rice with Wood-Grilled Garlic Naan
and Coriander Mint Chutney
Mesquite Grilled Cauliflower Steak with Salsa Verde
on Spicy Sweet Potato/Roasted Poblano Hash
with Crispy Okra and Green Apple/Horseradish Marmalade
A 20% gratuity will be added to parties of eight or more.
