Restaurant Week Lunch Menu
Jicama Chopped Salad
Little gems tossed with seasonal bell peppers, red onion, zucchini, tomato, roasted corn, jicama, topped with tortilla strips and a cilantro lime ranch.
Stuffed Blue Cornmeal Poblano
A roasted poblano stuffed with white cheddar, ricotta and chorizo then dipped and fried in Griffin Claw Brewing Company's “el ligero” beer batter—then rolled in blue cornmeal and deep fried, served with ranchero sauce and asparagus salsa. Served with two seared spinach, black bean, red pepper, and corn polenta triangles with a dollop of jalapeno-lemon/lime crema.