Fridays, Saturdays and Sundays starting at 5pm.


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

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


Rabbit Boudin
with arugula and green onion

Seared Scallops
with citrus reduction

Jackfruit Ravioli
with mushroom chablis

Grilled Asparagus
with an over easy egg

Pickled Veggies

carrots, beets & squash

Mixed Greens
with onion, tomato, carrot & crouton


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.

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

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.


Treat yourself!

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

Espresso con Panna

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

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