Monday, September 30th

Inspired by Puebla, Mexico

Today’s lunch menu

Pork Carnitas with Charred Pineapple.
Chicken Tinga with Peppers & Onions.
Broccoli with Pepita & Tomatillo Salsa.
Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Cucumber, Jicama & Pickled Red Onion Salad.
Smashed Black Beans with Epazote.

Chefs’ Compositions

  • Pork Carnitas with Charred Pineapple. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Smashed Black Beans with Epazote. 

    $15

  • Chicken Tinga with Peppers & Onions. Cucumber, Jicama & Pickled Red Onion Salad. Smashed Black Beans with Epazote. 

    $15

  • Broccoli with Pepita & Tomatillo Salsa. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Cucumber, Jicama & Pickled Red Onion Salad. Smashed Black Beans with Epazote. 

    $14

    Vegan