on a jicama, ruby red grapefruit and purple cabbage salad, with fried shallots, mint and rice wine-sesame vinaigrette
with capers, red onion, toasted brioche, mustard vinaigrette
grilled applewood~smoked bacon wrapped black mission fig on mixed greens with cabrales drizzled with balsamic vinaigrette
mozzarella di bufala, beldi olives, black mission fig, prosciutto di parma on leafy greens tossed with lemon vinaigrette and topped with a "sheet music" crisp
red chile chicken and green chile jack cheese
sliced with chile lime salsa
with poblano chiles, red onion, red wine vinaigrette and cotija cheese sprinkle
avocado, radish and sun gold tomatoes
griddled golden corn masa cake with zucchini, corn, jack and green chile with roasted tomato-jalapeño salsa and an escabeche of cabbage, carrot, and beets
grilled angus skirt steak, tomato-jalapeño salsa and guacamole
marinated and braised angus beef with chile d'arbol salsa and lime in corn tortillas
with a roasted head of garlic and crostini to spread salsas of roasted tomato~jalapeño and tomatillo
with roasted green chile and asadero cheese and collard greens
on a puddle of moroccan ginger sauce
with green okra & potato chive cake
steamed in white wine with chipotle cream sauce
with orange-saffron butter on saffron rice with creamy spinach
sauteed with tomatoes, celery, ginger, napa cabbage, garlic, spinach, scallions & thai chiles, with fresh thai basil & mint in broth with tofu
with shiitake mushrooms and spinach topped with choice of gruyere or pt. reyes bleu, with quinoa tabbouleh, leafy herbs and lemon vinaigrette
jack, sauteed mushrooms, caramelized onions on a brioche bun with oven-roasted garnet yams and roasted tomato chutney
poblano filled with shiitake, portabello, and field mushrooms, apples, raisins, and tomatoes, topped with walnut goat cheese sauce and cilantro rice
organic becker lane pork slow cooked in a yucatan style spiced marinade, wrapped in a banana leaf, served with calabacitas, cilantro rice, corn tortillas and habanero~marinated onions
sauteed chard, grilled zucchini, and jack cheese, with roasted green chile or guajillo, ancho and chile d'arbol red chile with a grilled banana, fresh corn torte and cilantro rice
with your choice of rosie's organic chicken, tofu or garden served with cilantro rice, orange jicama salad and a slice of fresh corn torte
anaheim chile relleno, and a mole enchilada with rosie's organic chicken or tofu choice: tamale or beef barbecoa taco, with cilantro rice
vermont sharp cheddar
with ten year chocolate sauce
with salted caramel ice cream and dulce de leche
with lemon glaze
with chocolate molasses cookie
with oaxacan chile lime salsa
with our chocolate pistachio bark
with our coffee ice cream
with our vanilla bean ice cream
with sliced fuji apple and turkish crick cracks
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.