Thursday, January 24th

Inspired by BBQing Fruit

Chefs’ Compositions

  • Tomatillo Roasted Chicken. Roasted Carrots with Chile, Cilantro Herb Salsa. Rice & Pinto Beans. 

    $14

  • Roasted Pork Shoulder with Charred Pineapple. Garden Salad with Crushed Seeds, Green Beans & Lime Vinaigrette. Rice & Pinto Beans.

    $14

  • Garden Salad with Crushed Seeds, Green Beans & Lime Vinaigrette. Roasted Carrots with Chile, Cilantro Herb Salsa. Cucumber & Zucchini Salad. Rice & Pinto Beans.

    $13

    Vegan


Menu changes daily.
Breakfast from 7:30am to 10am.
Lunch from 11am to 2:30pm.
Coffee & tea available all day.
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