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Thursday, December 13th

Inspired by Mexican food in the Deep Mission

Chefs’ Compositions

  • Achiote Roasted Pork Shoulder. Cucumber, Pickled Red Onion & Oregano Vinaigrette. Fried Tomato Brown Rice.

    $14

  • Chicken with Tomatillo Salsa. Pinto Bean & Roasted Zucchini Salad with Queso Fresco Vinaigrette. Fried Tomato Brown Rice.

    $14

    Has Dairy

  • Cucumber, Pickled Red Onion & Oregano Vinaigrette. Garden Salad with Grated Carrot, Pepitas & Lime Vinaigrette. Fried Tomato Brown Rice. Pinto Bean & Roasted Zucchini Salad with Queso Fresco Vinaigrette.

    $13

    Vegetarian

    Has Dairy

Friday, December 14th

Inspired by Polanco, Mexico City

Chefs’ Compositions

  • Boneless Beef Short Ribs. Buttermilk Smashed Potatoes. Tricolor Cauliflower with Olive Vinaigrette.

    $14

    Has Dairy

  • Roast Chicken with Peppers & Pimenton. Little Gem & Mixed Greens with Cucumbers, Pepitas & Fresh Oregano Vinaigrette. Buttermilk Smashed Potatoes. 

    $14

    Has Dairy

  • Little Gem & Mixed Greens with Cucumbers, Pepitas & Fresh Oregano Vinaigrette. Tricolor Cauliflower with Olive Vinaigrette. Baked Winter Squash Salad with Pomegranate Seeds. Buttermilk Smashed Potatoes.

    $13

    Vegetarian

    Has Dairy