Menu
Starters
Dean’s Tortilla Soup
with South of the Border Flavors | 16
Chili Braised Jackfruit Street Taco
with Pickled Red Onion/Mango Salad, Cilantro Crema & Crispy Two Bite Avocado Tacos | 16
House Salad ‘Composee’
with Jeff’s Profound Farm Greens, Roasted Almonds & Cultured Buttermilk Dressing | 14
Cacio e Pepe
House Made Fettuccine Tossed with Toasted Black Pepper, Parmesan Reggiano and Fried Basil | 14
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
Olive Oil Braised Daikon “Scallops”
on Mascarpone Polenta, Roasted Romanesco, Pickled Maitake Mushrooms and Brazil Nut/Parsley Gremolata | 30
Vegan Masala Fried Cauliflower
on Yellow Lentil Dahl, Saffron Scented Basmati Rice, Garlic Naan & Coconut/Mint Chutney | 30