Certain menu selections are modified.  Please advise your server of your vegetarian or vegan preference.

STARTERS

Fried Green Tomato
carrot hummus, burrata, micro greens
11

Chilled Corn Cappuccino
smoked chèvre foam, corn muffin
9

Spring Pea and Sunflower Panzanella Salad
heirloom grape tomatoes, English peas, snap peas, pickled cucumbers, sun flower sprouts and seeds, arugula, ricotta salata, seeded bread croutons, white balsamic-mint vinaigrette
(may be prepared vegan by omitting ricotta salata)
14

Shaved Kale and Brussels Sprouts Salad
grilled peaches, smoked blue cheese, pecans, maple-whiskey vinaigrette
(may be prepared vegan by omitting smoked blue cheese)
14

Melon Tartare
mozzarella pearls, micro greens salad, pistachios, verjus-basil vinaigrette
(may be prepared vegan by omitting mozzarella pearls)
14

ENTRÉES

Masa Crusted Chile Relleno
Manchego-rice stuffing, black bean-corn salad, charred tomatillo sauce, chipotle cream
22

Asian Noodle Salad
yellow squash and zucchini “noodles”,  carrots, pea shoots, cucumber, caikon sprouts, coconut coulis
(vegan)
23

Mexican Rice Bowl
wild rice, carrots, black beans, corn, sun-dried tomatoes, tomatillo salsa
(vegan)
23

DESSERTS

Lemon Cheesecake Mousse
graham cracker crumble, blueberry whipped cream
11

Carrot Cake Cookie Ice Cream Sandwiches
mascarpone gelato, allspice crème anglaise, salted caramel, candied pecans
11

Mexican Hot Chocolate Cupcake
vanilla gelato, horchata crème anglaise, chili threads
11

S’Mores
graham cracker waffle, house made fluff, chocolate gelato, shaved truffles
11

Crème Brûlée
classic vanilla bean preparation, berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9

Sorbet by the Scoop
(vegan)
4