OUR MENUS CHANGE WITH THE SEASONS
We do our best to update menus here, but what we're serving may vary slightly from what's updated online. To support the creativity of our team and prioritize the utilization of sustainable, regenerative, locally grown and raised food, we rotate the menu seasonally. We promise its always delicious, and we always have options for plant-based diners and gluten free guests.
DINNER
THURSDAY - MONDAY, 5PM - 9PM
HOUSE SOURDOUGH FOCACCIA 12
whipped ricotta with sugo di noci and muhammara *both contain walnuts
HANDCUT FRIES 8 gf, v
simply the best, served with ketchup
+kewpie mayo 2. +burger sauce 2
SMOKED CASTELVETRANO OLIVES 8 gf, v
confit garlic, herb honey agrodulce
BEET + AVOCADO 14 gf, v
local orange + grapefruit, pistachio, tangerine vinegar, sea salt
BRAISED CABBAGE 15 gf
local caraflex cabbage, butter, fermented anchovy, gochugaru, roasted peanut, scallion
JAPANESE SWEET POTATO 14 gf, v
confit local mushrooms, cashew crema, serrano salsa, cilantro
ROYAL CORONA BEANS 14 gf upon request
roasted poblano dill butter, served with toasted barrio sourdough
PISTACHIO LITTLE GEM 16 gf, df
bright herbs, pistachio + honey vinaigrette
RANCH HAND 17 gf, v
local mesclun, roasted seasonal veg, probiotic coconut ranch, chilepin pepita savory granola, sourdough bread +sea of cortez shrimp 9
KALE CAESAR 17
local organic lacinato kale, house caesar dressing, sourdough focaccia crouton, pecorino, cured yolk
+salmon 16 +chicken breast 7
CHICKEN SALAD 21 gf, df
bright olive oil, lemon + herb organic chicken salad, local organic greens, banyuls red wine vinaigrette, toasted almonds, town roasted carrots
SMASHED CHICKEN 21 gf, df
confit whole organic chicken leg, cilantro rice, lemongrass aioli, ginger + herb salsa verde
MUSHROOM CONGEE 28 gf, v
seared bok choy, pickled fresno chili, scallion, confit local chestnut mushrooms
FAROE ISLANDS SALMON 36 gf
heirloom black caviar lentils in lemon vinaigrette, hollandaise, fried coral tooth mushrooms, fresh herbs
MEATBALL 26
house sourdough focaccia, melted onions, vera earl beef + ricotta meatball, bianco tomato sauce, burrata, basil
VERA EARL STEAK 34 gf, df
7oz vera earl picanha steak, chimichurri, smashed and fried weiser farm satina potatoes
POSOLE 19 gf, df
roasted green chili, pork shoulder, heirloom hominy, served with the traditional accoutrements
+sourdough toast or mi cobachito corn tortillas 4
5 POINTS CHEESEBURGER 19
deluxe american, burger sauce, tallow smoked onions, dill pickles, sliceberg, milk bun, fries
+make it a double 4 +kewpie mayo 2 +burger sauce 2