DINNER

Fridays, Saturdays and Sundays starting at 5pm.



STARTERS

Cactus Caprese
Mozarella Bocconcini, Arizona Heirloom Tomatoes, basil & smoked cholla with house balsamic vinaigrette.
{9}

Brie’s Nuts
House roasted mixed nuts & brie cream spread.
{7}


TAPAS

Rabbit Boudin
with arugula and green onion
{6}

Seared Scallops
with citrus reduction
{7}

Jackfruit Ravioli
with mushroom chablis
{7}

Grilled Asparagus
with an over easy egg
{6}

Pickled Veggies

carrots, beets & squash
{5}

Mixed Greens
with onion, tomato, carrot & crouton
{4}

ENTREES

Check back often; these change frequently.

Rabbit Boudin
Hand-packed, seasoned rabbit patties covered with lentils & our holy trinity vegetable broth. Garnished with green onions & arugula.
{19}

Sea Scallops
Dry packed sea scallops lightly seared in our copper sauce. Served with a citrus reduction over wild rice & cooked asparagus.
{24}

Jackfruit Ravioli
Baked, housemade spinach ravioli stuffed with jackfruit, onions & bell peppers with a mushroom coconut chablis sauce. Served with a chilled salad of pickled beets, dill carrots & squash.
{18}

DESSERTS

Treat yourself!

Pavlova
a vanilla bean merengue puff topped with mulberry compote, honey drops, seared blueberries & hibiscus pear
{7}

Espresso con Panna

a rich espresso shot pulled over a dollop of housemade french vanilla whipped cream
{5}

*consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-bourne illness, especially if you have a medical condition.