Tuesday, April 9th

Inspired by El Paso, Texas

Chefs’ Compositions

  • Chipotle BBQ Chicken. Mushroom, Spinach & Pico De Gallo. Toasted Rice with Red Bell Peppers.

    $14

  • Tomatillo Roasted Pork. Toasted Rice with Red Bell Peppers. Garden Salad with Cucumbers, Grated Carrot & Lime Vinaigrette.

    $14

  • Broccoli with Tahini & Pumpkin Seed Sauce. Mushroom, Spinach & Pico De Gallo. Garden Salad with Cucumbers, Grated Carrot & Lime Vinaigrette. Toasted Rice with Red Bell Peppers.

    $13

    Vegan