Tuesday, October 1st

Inspired by eating hot peppers in hot weather

Today’s Menu

Braised Beef with Fried Arbol Chiles.
Tomatillo Braised Chicken Thighs.
Zucchini with Charred Onion & Garlic Sauce.
Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette.
Rice with Fried Tomatoes.
Bean & Peppers Ragout.

Chefs’ Compositions

  • Braised Beef with Fried Arbol Chiles. Zucchini with Charred Onion & Garlic Sauce. Bean & Peppers Ragout.

    $15

  • Tomatillo Braised Chicken Thighs. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Rice with Fried Tomatoes.

    $15

  • Zucchini with Charred Onion & Garlic Sauce. Garden Salad with Grated Carrots, Cucumber, Seeds, Pickled Red Onion & Picnic Vinaigrette. Rice with Fried Tomatoes. Bean & Peppers Ragout.

    $14

    Vegan