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 Hors d'Oeuvres

• peppercorn crusted seared ahi tuna with wasabi aioli atop rice cracker (GF)
• patacón relleno: shredded beef with cilantro atop fried plantain (DF, GF)
• stuffed mushrooms with spinach, fontina cheese, herbs (V)
• sundried tomato & kalamata olive tapenade crostini (VG)

Dinner

Salads

• romaine & mixed greens with chopped apples, dried cherries, walnuts, feta cheese, apple cider vinaigrette (V, GF)
• couscous salad with chopped mint, parsley, diced cucumbers, cherry tomatoes, citrus vinaigrette (V, GF)

Pasta

• cacio e pepe spaghetti pasta noodles with artichoke hearts, red onion, broccoli, mushrooms tossed in parmesan wheel (V)
• vegan pasta upon request (VG)
• garlic & herb breadsticks

Short Ribs

• balsamic & red wine braised short rib of beef, roasted baby potatoes, vegetables (GF, DF)
• vegetarian option: grilled portabella mushrooms, potatoes, vegetables (V, GF)

Tacos

• shredded beef with pico de gallo, guacamole, shredded lettuce (GF, DF)
• chicken adobo with pickled onions (GF, DF)
• marinated mushrooms with grilled onions, guacamole, cotija (upon request) (V, GF)