COUNTRY BAGUETTE

5 H E R I TA G E B R E E D H E I R L O O M P O L E N TA 2 2
ext r a-v i r g i n h er b oli v e oi l PORK COLLAR 30 hen of the wo o d s , herb inf u sed

breads DARK RYE BRIOCHE 6

mai ns co mpres sed ca bba ge , boxt y ,
creol e mu sta rd gl a zee
ri cotta , pa rmesa n reggi a no

w h i pped t u r n i p bu t ter CHEF’S CUT Aci nos

S K I L L E T- B A S T E D
CAULIFLOWER STEAK 22
T X WA G Y U M K T
chimi churri , pa pa rell eno s ,
arvensis
CHEF’S CHOICE
grill ed bea n s , pi ckl ed dul ce d e l eche ca rrot s
GLUTEN FREE BREAD 5
chipotl e a i oli

CHEF’S CHOICE FISH 28

S L O W- B R A I S E D ginger-sca lli o n sa l a d , xo ,
P O TAT O + LEEK SOUP 6 LAMB NECK 26 cri s py ri ce , indi a n creek
pota to c o n fi t , c r i spy l eeks , ch i ve
basil thyme ha ri s sa , ra s a l ha no u t , d a tes , mu shro o m

s oups CHARRED SHISHITO +

prunes , ca ulifower co u sco u s

A S PA R AG U S S O U P 7 LA GALHINA 24
cha rred to ma to + herb sa l a d ,
f ri ed ga rli c pota to co nfi t

AGUACHILE 14 SEAFOOD
sc all o p, f r i ed g r ee n to m a toes , CHARCUTERIE BOARD 25

ra w c u c u m b er ch ef sel ecti on wi th h ou se brea d WHOLE FRIED

MARKET FISH 38
2PC CRISPY
FRIED DUCK LEGS 60

CEVICHE DE PESCADO 12
ke y li m e , c o r n , l ech e d e ti gre
G U L F OYST E R S
raw 9 / h alf 1 6 / d oz
c ommu nal sweet a nd s pi cy chili sa u ce ,
pa pa y a sa l a d , grill ed ma ngo ,
po megra na te-mol a s ses- ginger
gl a ze , chili pota to es ,
sti cky ri ce wa tercres s + ra di sh sa l a d
ch ar- gri ll ed 1 2 / h alf 2 2 / d oz

MARBLE RANCH
BONE-IN SHORT RIB 85
H E R I TA G E B R E E D B U R R ATA S A L A D 1 3 sea so na l ba n cha n , ro ma ine ,
PORK RIBS CONFIT 14 earl y gi rl toma toes , cabe rnet green o ni o n sa l a d , w il df l ower

openers blu ebe r r y - b o u r bo n gl a ze ,

spi c ed pec an s
toma toes , san marzano
toma toes , h yd rop oni c l ettu ce ,
s sa m ja ng

ba si l seed s , cri sp y p armesan ,

fi g bal sami c gl a ze
MUSSELS A LA
INDIAN CREEK GRILL KISSED
PLANCHA 16
MUSHROOM 8 EDAMAME 5
pe i m u ssel s , sh all ot + saffron HOUSE HUMMUS
b r ot h , h o u se br ea d W/ H O U S E B R E A D 8 enhancemen ts to a st , burnt o ni o n , w hipped
ri cotta , sha ved pa rmesa n
f uri ka ke , ta re , vegeta bl e
mi so gl a ze
za’a tar, garban zo, extra-vi rgi n
oli ve oi l , p arsl e y oi l , p u ll ed
PEASANT CHICKEN 12
l amb neck ELOTE 7 FRIED GREEN
w i l d c aper be r r y , l em o n b ru l ee ,
c am par i to m a to es
chipotl e qu eso f resco , cil a ntro T O M AT O E S 6 loca ted i n Eur ope,
crema , ha rri so n fa rm s ba co n ca jun- dill-bu ttermil k sa u ce
P I C K Y A F L AV O R i ncludi ng Bri ta i n,
PORK SKINS 6
FA R M E R ' S fr omScandanavia to the
ch oi ce of toma ti ll o- gu a j i ll o, C H A R R E D V E G E TA B L E 7 SEASONAL BAN CHAN 8
MARKET SALAD 13
ca j u n or sai gon ki ck sea so na l vegeta bl e , wa tercres s , • vi et ca rrot a nd d a i ko n Medi te rranean and
l o c all y so u r c ed v eg etabl es ,
h y d r o po n i c l et t u c e , h o u se
pinenu t s , ho u se herb ri cotta • ho u se kimchi eas t to Wes t Asia
• kohlra bi in ci d er
v i n ai g r et te
• sweet + s pi cy beet s
C H I L I P O TAT O E S 6
Co n su m ing raw o r und ercooked mea t s , poul try, seafood , shel l fi sh ,
• so u thern pi ckl ed okra
sweet + s pi cy chili sa u ce
o r eg g s m a y i ncrea se your ri sk of food b orne i l l ness .