Tacos: veggie- roasted poblanos, yellow peppers, sweet Carmen peppers, red onion,zucchini, garlic, cilantro and tomato Arbol salsa.
Chorizo- cilantro, red onion, and tomato Arbol salsa. Both served with sebolitas.
Pie: tonight’s pie is spicy- can you handle it? House Berkshire carnitas, bacon, red Fresno jalapeños,green jalapeños, queso fresco, red and green onions, farmer johns Colby validate, finished with sour cream.
Small plate: warm roasted JenEhr farm veggie salad with fennel, purple cauliflower, red Carmen peppers, onion, broccoli, and poblanos spiced with lemon, garlic and calabrese chilies, finished with sarvecchio and la Quercia prosciutto. Served with roasted bread.
Pie: Nami Moon Farms braised chicken, green tomatoes, red onion, chèvre, kale, a jalapeño sun dried tomato sauce, finished with fresh parsley.
Dessert: vanilla maple mousse with cinnamon sugar almonds and walnuts, finished with chocolate shavings.
Pie: calamansi roasted purple and gold cauliflower, romanesco, onion, garlic, sweet Carmen peppers, purple carrots, with underground Underground Meats farmhouse peperone, ricotta, red Fresno chili peppers, finished with baby watercress.
Tacos Campechano: Berkshire pork carnitas, chorizo, pineapple, onion, cilantro, and house Arbol pepper roasted tomato salsa.
Dessert: clafoutis- with red wine poached cherries and pecans.
Small plate: Roasted market vegetables, organic romanesco, caulflower, red Carmen peppers, garlic and onions, tossed with tomato confit sauce, finished with crispy prosciutto di Parma, and served with roasted bread.
Pie: local macerated honey crisp apples, fraboni’s Italian sausage, fresh thyme, sautéed leeks, Gorgonzola, Vitruvian arugula.
Dessert: tart tatin, caramelized apples, thyme, and spiced bourbon cream.