triple cream brie, baked to warm perfection, with cranberry, pistachio and honey. Served with marcona almonds, roasted red bell pepper, grapes, apple, marinated olives, and grilled bread

slow braised pork ribs tossed in a charred scallion chimichurri, on a bed of sliced cabbage, topped with peanut and queso cotija. Served with a tomatillo/ avocado salsa and Mexican pickles

buttermilk brined, fried chicken wings with whole grain mustard honey and house made dill pickle

crispy brussels sprouts tossed in a maple/ mustard vinaigrette, with marcona almonds and pickled grapes

triple cooked yellow potato with romesco, herb pistou, and manchego cheese

beef burger, melted brie cheese, French onion, on a toasted brioche bun with Dijon aioli and house made pickles. Served with herbed fries

fried, panko crusted pork loin with Bavarian style cabbage, pan fried potato, served with a bourbon/ Dijon cream sauce

slow braised veal shank in a red wine/ red chile sauce, served over parmesan/ olive oil grits with a pinion gremolata

a New Mexican classic. Red chile pork posole, served with sliced cabbage, radish, onion, cilantro, lime, and tostadas