Dinner

Slow-roasted pork belly with house barbecue, jalapeño slaw, and aioli on toasted brioche.

Prosciutto, mushroom sofrito, honey vinegar (G)

Sourdough pita, salsa macha, black ant caviar, green garlic

Honey habanero, cashew coconut, candied soybean, sesame crisp (V)

Guajillo vinaigrette, cauliflower, maitake (G)

Bacon mayo, black currant, cured egg yolk, gremolata (G)

Almond romesco, mint chile chutney, crème fraîche (G)

Heritage beans, baby broccoli, polenta, arrabiata sauce (G)

Jalapeño Corn Chowder, Masa Tots, Jalapeño Relleno

Sweet potato, wild rice, fig (GV)

House made pasta featuring seasonal ingredients and rotating preparations.

Red mole, smoked cheddar, squash

Yukon potato, huckleberry, bourbon tallow