Corn soup, creme fraiche, spiced corn, lime, cilantro
Grilled Monterey squid, braised garbanzo beans, grilled scallion, romesco sauce
For our lunch menu we make our burger buns in house. The recipe we use is a cross between brioche and white bread. This allows for a bun that is light and airy, but doesn’t become soggy bread dough once the burger sits on it.
Heirloom tomatoes, corn pudding, summer melon, grilled corn, mojo verde
Grilled lamb rack chops, grilled eggplant, stewed summer peppers & tomatoes, mint chimichurri