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Menus

Menus are subject to change without notice. 

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DINNER MENU

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SMALL PLATES & SHARING

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Charcuterie Board - V
selection of cheeses, meats, crackers, honey, and seasonal fruit
$26
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Crispy Goat Cheese - V
with smoky chipotle aioli and dill parsley aioli
$12
 
Moroccan Eggplant Bruschetta - V
Eggplant, tomato, peanut dip with toasts
$12
 
Salsa Duo - GF, V, Ve
Ancho and tomatillo salsas, hand-cut blue corn tortilla chips
$10
 
Guacamole - GF, V, Ve
Guacamole made to order, hand-cut blue corn tortilla chips
$10
 
Garlic Rosemary French Fries - GF, V, Ve
$8
 
Sumac Cumin Steak Fries - GF, V, Ve
$9
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Black Bean Nachos  - GF, V
Organic black beans, guacamole, asadero, cheddar and Monterey jack cheeses, tomatoes, scallions, red onion, serrano peppers, cilantro, sour cream, house made blue corn tortilla chips 
$14
(add grilled organic chicken $6)

 

SOUP

 Carrot Ginger (cup / bowl) - GF, V
$10
Kitcheree (cup / bowl) - GF, V, Ve
Basmati rice, fresh vegetables, mung beans
$10

 

SALAD

 
Burrata Caprese - GF, V
Heirloom tomatoes, burrata, basil, aged balsamic reduction
$18
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Nicoise - GF, V, Ve
Tuna, organic egg, seared potatoes, artichoke hearts, green beans, olives, roasted red peppers, greens
$19
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Chicken Caesar - GF, V
Romaine, organic grilled chicken, croutons, capers, parmigiano-reggiano
$17
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Harvest Salad - GF, V, Ve
Roasted golden beets, goat cheese, heirloom tomatoes, candied walnuts, mixed greens
$16

 

PERSONAL PIZZA

Margherita - V
$16
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Sopressata
$18
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Arugula, Chèvre, Pistachio - V
$18
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Prosciutto, Mozzarella di Bufala, Arugula
$22
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Grilled Chicken, Green Chile Cream
$19

 

ENTREES

Fish & Chips
Sustainably harvested atlantic cod, unit B tartar sauce, potatoes
$18
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Forest Mushroom Ravioli- V
Hand-cut fresh ravioli with forest and crimini mushrooms in cream sauce
$25
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Scottish Salmon
with wild rice and smashed green peas
$34
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Tagliatelle a la Bolognese
Hand-cut fresh pasta, Colorado angus beef,
tomato, herb and onion ragu
$24
 
Beef Tenderloin
with fingerling potatoes and market vegetables
$34
 
Roasted Airline Chicken Breast
with local squash and mashed potatoes
$34
 
Crispy Marinated Tofu - V, Ve
With fries and market vegetables
$22
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Black Bean Veggie Burger - V
Hand formed garlic rosemary fries or organic greens salad
$18
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Double Angus Burger
With bacon, green chile, and cheese
Side Options: garlic rosemary fries or organic greens salad
$20
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DESSERTS

Flourless Chocolate Torte - GF
with piñon whiskey caramel
$12
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Tres Leches Cake
$11
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Carrot Cake
$11
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Cherry Cheesecake
$11
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Blueberry Peach Cobbler
With vanilla ice cream
$10
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Pear Almond Raspberry Tart
With raspberry coulis and vanilla bean crème anglaise
$12
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GF - gluten-free option available
V - vegetarian option available
Ve - vegan option available
 
Please let your server know if you are ordering vegetarian,
vegan, or gluten-free.  While we do our best to accommodate these requests, all items are prepared in a shared kitchen and may come into contact with wheat/gluten, milk, eggs, peanuts, fish, shellfish, soy, and tree nuts. Please speak to a manager for more information.

DRINK MENU

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By Resident Mixologist
John Paul Longenecker

Feat. Cocktails and Zero-Proof Elixirs from
Sabi "The Cocktail Cook" of Los Angeles


 

COCKTAILS

Juan Vega
Dark rum blend, house horchata, lime, cinnamon
$13
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Agave Fresca
Agave blanco, orange cordial, fresh lime with a choice of: Tamarindo, Prickly Pear, Mango or Coconut
$13
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Rio Rancho Water
Vodka, watermelon cuvee, rose petal cordial
$13
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Sangria B
Rhône wine, fruit, honey, spice, bubbles
$12
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San Mateo Cooler - NA
Fresh watermelon, cherry bark, bitters, chamomile, vanilla, lime
$10
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WINE

Malbec (Argentina)
$10
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Chardonnay (North Coast)
$10
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Sauvignon Blanc (Australia)
$ 10
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Pinot Noir Rose (Oregon)
$12
 
La Marca Prosecco (Italy)
$10
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BEER

Fat Tire Amber Pale
$5
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Voodoo Ranger IPA
$5
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New Belgium Dark Ale
$5
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Sandia Watermelon Cider
$7
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BEVERAGES

Sparkling Water
$7
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Mexican Coke
$4
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Ginger Beer
$5
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Piñon Cola
$5
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Root Beer
$5​​​
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