Roasted butternut squash and kale enmoladas with home-made black mole sauce, chopped peanuts and cilantro. Served with brown rice.
Crispy fish tacos with cilantro slaw and chipotle aioli. Served with a side of black beans
Grass-fed Pigasso Farms burger with hand cut fries on a challah bun
Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>