STARTERS
12
cornmeal and ancho chili dusted, spring onion, roasted corn, cotija, cilantro leaf, tomatillo emulsion
10
mozzarella, tomato gremolata, roasted garlic, balsamic reduction, basil chimichurri, grilled baguette
14
avocado, daikon sprout, napa cabbage, spring onion, quinoa, cucumber, carrot, cilantro, sesame ginger vinaigrette, wasabi aioli, soy reduction, won-ton
14
mozzarella, smoked gouda, horseradish havarti, cashews, walnuts, apple bourbon bacon jam, crostinis
SOUPS
4/6
4/6
MAC & CHEESE
SALADS
add – bacon $2, grilled chicken $4, salmon* $8, ahi* $7
10
hearts of romaine, lemon and blistered tomato gremolata, shaved parmesan, fried caper, croutons, garlic caesar dressing
13
mixed greens, chicken, hard-cooked egg, bacon, avocado, heirloom carrot, local tomato, cucumbers, cotija, ranch dressing
13
baby kale, market vegetables, black quinoa, local tomato, toasted almonds, goat cheese, sherry vinaigrette
14
mixed greens, marinated ribeye, roasted corn, tomato, cucumber, roasted red bells, black beans, feta, pickled onions, balsamic vinaigrette
12
mixed greens, grape tomatoes, pistachios, queso fresco, chili-lime vinaigrette
BURGERS
served with fries or tater-tots
add – cheese $1, bacon $2
16
salmon patty, red onions, tomato, daikon sprouts, avocado, spicy louisiana remoulade
MAIN DISHES
16
ground beef, carrots, celery, mushrooms, corn, onions, poblanos, red bells, peas, chipotle adobo gravy, sweet potato crust
20
cornmeal crusted catfish, cheddar grits, house-made broccoli rabe, spicy louisiana remoulade
21
10- hour braised pork belly, Serrano apple mashed potatoes, grilled asparagus, agave cranberry gastric, micro greens
24
mussels, clams, shrimp, cod, salmon, calamari, spanish chorizo, red bells, spinach, fennel, corn on the cob
18
lemon herb roasted chicken, garlic mashed potatoes, day vegetables, herbed compound butter
19
braised pork, andouille sasage, cajun shrimp, red bells, carrots, celery, scallions
24
12- hour braised short ribs, elote crema, spinach, black bean pico de gallo, chile colorado
16
pulled chicken, green chile, roasted tomatillo crema, serranos, queso fresco, cilantro white rice, pico de gallo
POT PIES
jam-packed with corn, mushrooms, leeks, potatoes, carrots, peas
SANDWICHES
served with fries or tater-tots (excludes Big Cheese)
HOUSE-MADE PASTRAMI
14
10- hour braised pork belly, cucumbers, pickled carrots, serranos, cilantro, vietnamese dipping sauce $14 (tofu option $12)
12
fried panko-crusted zucchini, portabellas, caramelized onions, tomatoes, spinach, swiss, roasted red pepper aioli, ciabatta
13
8-hour braised pork shank, honey glazed ham, pickles, whole-grained mustard, horseradish havarti, ciabatta
BRUNCH
Saturdays and Sundays starting at 11:00 a.m.
BRUNCH DISHES
10
fresh cod, shrimp, poblano pepper, anaheim chili, grilled pineapple, tomato, avocado, chipotle lime aioli
15
PASTRAMI OR VEGETARIAN new potato, market peppers, swiss cheese, asparagus, spring onion, two fried eggs, texas toast
14
fried chicken, belgium waffle, seasonal fruit compote, bourbon brown butter syrup
12
two fried eggs, roasted poblano, serrano and anaheim pepper served over oaxaca and cheddar cheese quesadilla
BRUNCH GLASSES
9
mary mix, pickle, olives, bacon with your choice of: TITO’S HANDMADE TEXAS VODKA or MILAGRO SILVER TEQUILA
white wine, peach schnapps, brandy and seasonal fruit
18% gratuity may be added to parties of 8 or more.
* Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodbourne illness.
Checks can be split no more than six ways.
This establishment does not permit E-cigarettes.
