Tuesday, March 12th

Inspired by Mexican joints down in Excelsior

Chefs’ Compositions

  • Overnight Mexican Oregano Braised Pork. Green Salad with Pepitas, Cucumber & Lime Vinaigrette. White Rice with Fried Garlic.

    $14

  • Achiote Rubbed Chicken. Black Bean, Yellow Bell Pepper & Green Onion Salad. White Rice with Fried Garlic.

    $14

  • Broccoli with Cotija & Confit Shallot Vinaigrette. Green Salad with Pepitas, Cucumber & Lime Vinaigrette. Black Bean, Yellow Bell Pepper & Green Onion Salad. White Rice with Fried Garlic.

    $13

    Vegetarian

    Has Dairy