WE'RE BAAAAACK!

{[CHEF'S SPECIALS : JUNE 11-23]}

NOPALES TOSTADAS $8

Crispy house tostada rounds, topped with black bean purée, nopales hash, blistered cherry tomato, pickled jalapeños, roasted poblano crema, cotija, and chives.

{[CHEF'S SPECIALS : JUNE 11-23]}

BEET SALAD $15

Roasted beets, market heirloom cherry tomatoes, candied walnuts, peppered goat cheese, shaved onion, and Arcadian greens tossed with mint-lemon vinaigrette, and topped with house croutons.

{[CHEF'S SPECIALS : JUNE 11-23]}

TRI-TIP STEAK $19

Pan-seared 8oz Tri-Tip, cooked medium-rare atop a bed of sautéed kale and buttery mashed potatoes. Topped with compound herb butter and demi glacé.

{[CHEF'S SPECIALS : JUNE 11-23]}

STRAWBERRY SHORTCAKE $9

Strawberries 3 ways! Macerated strawberries, dehydrated strawberries, and strawberry gastrique atop a shortbread cake with cardamom & vanilla cream and a basil leaf.

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STRAWBERRY SALMON SALAD - $16
Pan seared Coho salmon on top of mixed greens tossed with strawberries, cherry tomatoes, hazelnuts, shaved onion, house croutons and a creamy toasted pepita and poblano vinaigrette.

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RIB PLATE - $14
Slow roasted, dry-rubbed pork St. Louis ribs atop roasted-garlic red potato salad, with a wedge of brown-butter cornbread & honeybutter.

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POKE BOWL - $15
Raw, sushi-grade ahi tuna, cucumber, shredded carrot, avocado, sweet soy and sriracha aioli over sticky rice, topped with nori, sesame seeds and crispy wonton strips.

WE'RE BACK!
Sunday-Wednesday: 12-9
Thursday-Saturday: 12-11

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WE WILL BE CLOSED FROM APRIL 19TH THROUGH MAY 12TH FOR SOME SUPER FUN MAINTENANCE!

We plan to Reopen 7 days a week upon our glorious return! Be well, friends!

{[THIS SPECIAL HAS ENDED]}

PORKBELLY
$14
Slow roasted porkbelly, roasted butternut squash-carrot purée with notes of thyme and rosemary, wilted kale, burnt shallot aoili, fried green garlic, smoked balsamic reduction, chive oil, served with toasted cuban roll.