Menu: September 28 - October 1, 2017

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>>>

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Farms we love:

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