St. Helens skirt steak, spicy ancho chile salsa, chile–lime corn, refried black beans, queso blanco, grilled knob onion, housemade corn tortillas.
Fried poblano chile, Monterey Jack cheese, Laura Chenel’s Sonoma Goat Cheese, mole rojo, black bean purée, Spanish rice, jalapeño jam.
Spicy ahi tuna poke, coconut-lime rice, watermelon radish, roasted corn salsa, avocado, mango slaw, red onion escabeche, smoked Fresno aioli, chimichurri.
Grilled Draper Valley chicken breast and portobello mushroom, sautéed spinach, vegetable escabeche, cotija cheese, pepitas, sunshine mojo and lime chimichurri.
Crisp flour tortilla, Monterey Jack cheese, New Mexico green chile sauce, pico de gallo, fresh guacamole, sour cream, served with Spanish rice and cumin black beans.
A sizzling hot skillet with Spanish rice, cumin black beans and caramelized onions. With fresh guacamole, sour cream, Monterey Jack cheese, lettuce, pico de gallo and choice of flour or housemade corn tortillas.
Applewood smoked brisket, Monterey Jack cheese, guacamole, charred tomato salsa, pico de gallo, Spanish rice, cumin black beans, New Mexico green chile sauce, buttermilk crema, flour tortilla.
Dungeness crab, snow crab, sweet corn tamales, sherry-tomatillo cream sauce, avocado, mixed baby heirloom tomatoes, lemon vinaigrette, micro cilantro.
Southwest Chopped Chicken Salad or Bowl of Soup with a Roasted Corn or Smoked Chicken & Bacon Quesadilla.
Buttermilk Draper Valley chicken breast, chorizo gravy, spicy baby red jacket potato mashers, pico de gallo.
This dish may contain raw or undercooked meat, poultry, eggs, or seafood. Such items may increase your risk of foodborne illness, especially if you have medical conditions.