TACO PLATTER
Crispy ancho-glazed pork belly, cabbage, tomato, spicy avocado crema, pickled onion, cotija, served with elote corn ribs, tortilla chips and salsa
Substitute ancho-glazed shrimp +2
Crispy ancho-glazed pork belly, cabbage, tomato, spicy avocado crema, pickled onion, cotija, served with elote corn ribs, tortilla chips and salsa
Substitute ancho-glazed shrimp +2
One bratwurst and one Louisiana hot link, caramelized onions, sweet and sour red cabbage, chunky applesauce, skin-on mashed potatoes with parsley butter, beer-mustard.
Spinach and ricotta ravioli, sliced portobello mushrooms, marinara or sun-dried tomato alfredo topped with Parmesiano-Reggiano, basil, toasted bread crumbs with sherry garlic bread. (add grilled chicken, shrimp, Iberico chorizo or smoked sausage +5)
12oz Gold Canyon Angus Ribeye, salt and pepper crusted and grilled to order served with skin on mashed potatoes, and broccollini and cauliflower.
Add roasted wild mushrooms +1.5
Add Asian Stout sauce + 2
Add grilled jumbo shrimp skewer +8
Hummus topped with marinated tomatoes, marinated artichokes, and kalamata olives, and raita. Served with falafel, naan, and cucumbers