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
Variation of Autumn Beets on Whipped Mustard Seed/
Dill Ricotta with Profound Farms Pea Tendril Salad
and Spiced Walnuts
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
Roasted Pumpkin/Sage Tortellini
on Parsnip Puree, Melted Leeks, Butternut Squash,
Beech Mushrooms and Grana Padano Broth
Vegan Roasted Vegetable/Chickpea Makhani Curry
on Saffron Scented Basmati Rice with Wood Grilled Garlic Naan
and Coriander Mint Chutney
Pan Roasted Tofu on Texas Mushroom Congee,
Sesame/Lemongrass Bok Choy, Tempura Green Beans
with Pickled Star Fruit, Candied Ginger and Fermented Black Bean Sauce
A 20% gratuity will be added to parties of eight or more.
