Lunch MenuAvailable Later
|Monday||10:00AM – 02:00PM|
|Tuesday||10:00AM – 02:00PM|
|Wednesday||10:00AM – 02:00PM|
|Thursday||10:00AM – 02:00PM|
|Friday||10:00AM – 02:00PM|
|Saturday||10:00AM – 02:00PM|
Dinner MenuAvailable Now
|Wednesday||02:30PM – 08:30PM|
|Thursday||02:30PM – 08:30PM|
|Friday||02:30PM – 08:30PM|
|Saturday||02:30PM – 08:30PM|
within ·Open Now (View Available Hours)
Cilantro chipotle and lime aioli.
Mixed colored cauliflower, crispy kale, parsley, chives, celery, black olive oil, and preserved lemon vinaigrette.
Chicken tinga (pulled chicken) and chimichurri.
Massaged kale, avocado, roasted red peppers, pickled red onions, cotija cheese, and citrus vinaigrette.
Pulled pork, cheese sauce, black beans, tomatillo salsa, sour cream, and guacamole.
Cajun mayo, giardiniera, tomato, and arugula.
Whole grain mustard aioli, pickled red onions, lettuce, tomato, and housemade pickle.
Mushroom, walnuts, brown rice, quinoa, spicy aiolo, and onion bun.
Crispy plantain, pulled chicken, cilantro-lime slaw, pickled red onions, melted cheddar with cuban black beans and rice.
Jack cheese, garlic aioli, tomatoes, and pickled red onions.
Pulled pork, ham, gruyere cheese, pickled onion-poblano relish, and chipotle aioli.
Mushrooms, walnuts, sage, and butter cream sauce.
Roasted squash, greens, house made sausage, and peanut-argol sauce.
Hibiscus-steeped quinoa, roasted carrots, toasted buckwheat groats, and herb oil.
Grilled mushroom, cactus salad, queso fresco, black bean pasilla sauce, and pico de gallo.