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

STARTERS

Chile Relleno Pupusa
tomatillo and ranchero sauces
11

Avocado Toast
deviled egg, kale chips, dill pickle aioli, queso fresco, multi grain bread
10

Chef’s Soup of the Day
(usually, not always, vegetarian)
9

Butter Leaf Wedge Salad
roasted grape tomatoes, pickled onions, Gorgonzola snow, ranch dressing
(may be prepared vegan by omitting Gorgonzola, and substituting ranch dressing with white balsamic-mint vinaigrette)
14

Spring Peas and Sunflower Panzanella Salad
English peas, snap peas, sunflower sprouts and seeds, arugula, pickled cucumbers, ricotta salata, seeded bread crouton, white balsamic-mint vinaigrette
(may be prepared vegan by omitting ricotta salata)
14

ENTRÉES

Cacio E Pepe
house made spaghetti, cracked black pepper, morels, asparagus, peas, aged pecorino
24

Spring Mushrooms
lentils, Brussels sprouts, roasted grape tomatoes, tomatillo sauce, ranchero sauce
(vegan)
35

DESSERTS

Lemon Cheesecake Mousse
graham cracker crumble, blueberry whipped cream
11

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

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

Crème Brûlée
classic vanilla bean preparation, springs berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9

Sorbet by the Scoop
(vegan)
4