Restaurant Week Dinner Menu
Ratatouille Caprese: Grilled and chilled eggplant and summer squash layered with fresh mozzarella, heirloom tomatoes, and basil served on a fresh tomato coulis, drizzled with balsamic vinegar.
Elote Fritters: Fresh corn and stone-ground polenta fritters served with Tajin mayo, cheese, and lime
Smoked Fish Dip: House-made smoked fish dip served with house pimentos and crostini.
Turkey Schnitzel: Breaded & Fried Turkey Schnitzel served with hand-made spaetzle, and a farm-fresh tomato salad.
Tostada Stack: Mole Rojo Smoked Pork, black beans, heirloom tomatoes, and queso fresco stacked on a fried corn tortilla drizzled with lime crema