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    Our Menu

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    Menuism
    Chef Ricardo Heredia has designed a menu to please the palettes of his guests with cultural fare from around the world served in various sizes. $six Huarache (oaxaca, mexico) - black bean stuffed masa with grass fed beef, nopales, cascabel and topped with lime crema and cotija cheese. $nine Chicharon Manok (Filipino street snack) - chicken skin cracklin's served with chile

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    Our Menu

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    Chef Ricardo Heredia has designed a menu to please the palettes of his guests with cultural fare from around the world served in various sizes. $six Huarache (oaxaca, mexico) - black bean stuffed masa with grass fed beef, nopales, cascabel and topped with lime crema and cotija cheese. $nine Chicharon Manok (Filipino street snack) - chicken skin cracklin's served with chile

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    Chef Ricardo Heredia has designed a menu to please the palettes of his guests with cultural fare from around the world served in various sizes. $six Huarache (oaxaca, mexico) - black bean stuffed masa with grass fed beef, nopales, cascabel and topped with lime crema and cotija cheese. $nine Chicharon Manok (Filipino street snack) - chicken skin cracklin's served with chile

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    62 views3 pages

    Our Menu

    Uploaded by

    Menuism
    Chef Ricardo Heredia has designed a menu to please the palettes of his guests with cultural fare from around the world served in various sizes. $six Huarache (oaxaca, mexico) - black bean stuffed masa with grass fed beef, nopales, cascabel and topped with lime crema and cotija cheese. $nine Chicharon Manok (Filipino street snack) - chicken skin cracklin's served with chile

    Copyright:

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    of 3

    Our Menu…

    Chef Ricardo Heredia has designed a menu to please the palettes of our guests with cultural fare from around the world served in
    various sizes so you may experience cuisine from far and near. As he likes to say…we’re in the flavor business™.

    Our purpose…
    to serve you food with meaning prepared by people who care

    Street food
    Sotto Aceti (Italian pickled vegetables) – marinated olives, baby artichokes, pepperoncini, sweet cherry
    peppers and baby carrots … $six

    Huarache (Oaxaca, Mexico) – black bean stuffed masa with grass fed beef, nopales, cascabel and topped
    with lime crema and cotija cheese … $eight

    Falafel (Middle East) – chick pea fritter in a mini pita with tomato and onion accompanied by tahini and a
    sumac dusting … $seven

    Lamb Kabobs (Greek) – grilled with lemon and finished with extra virgin olive oil and tzatziki … $eight

    Black Garlic Pad Thai (Bangkok, Thailand) – traditional rice noodle national dish of Thailand with chicken,
    peanuts and farm egg … $nine

    Chicharon Manok (Filipino street snack) – chicken skin cracklin’s served with chile garlic seasoned vinegar…
    $
    six

    Johanne’s Brat (German Sausage) – traditional brat grilled and served with house made sauerkraut and
    brown mustard … $eight

    Tapas
    Thai Oyster Shooters – fanny bay oysters, coconut milk, lemon grass, red chili, and cilantro … $seven

    Bone Marrow – roasted with fresh thyme, served with grilled lemon pugliese bread … $eight

    Piquillo Rellenos – berkshire pulled pork seasoned with barbaque sauce and stuffed in a mild Spanish pepper,
    four to an order… $eight

    Calamari de Cadiz – sautéed in white wine and saffron butter with country ham and accompanied by lemon
    pugliese bread … $nine

    Texas Red Fish Ceviche – traditional Mexican style ceviche with citrus, avocado, cucumber, red onion
    accompanied by plantain chips … $nine

    Charcuterie & Cheese – cured meats and a selection of Spanish cheeses … $eleven

    Mini Batard – ½ loaf of sourdough bread with arbequina olive oil or garlic butter … $four

    Parmesan Frites – shoestring potato fries tossed in parmesan cheese with ketchup and garlic aioli … $five

    Tapa del Dia – seasonal tapa - please inquire


    Standards
    Ruby Trout – whole trout, pan roasted with lemon and olive oil, over a bed of caramelized brussel sprouts and
    topped with sunflower seeds … $eighteen

    Pork Belly Carbonara – fresh fettuccine, sweet peas, parmesan tuille, Mike & Son’s Ranch egg yolk … $fifteen

    Loup de Mer – pan roasted and served over sautéed spinach, pumpkin and smoked paprika lardons topped
    with an asian pear brunoise … $nineteen

    Chicken & Dumplings – confit jidori chicken leg and thigh with baby carrots, pearl onions and baby celery
    accompanied by buttermilk dumplings … $fifteen

    The Burger – estancia farms grass fed beef, a slice of mahon cheese, our house cured pickles, red leaf lettuce,
    tomatoes and onions with parmesan frites … $twelve
    - add apple-wood smoked bacon … $two

    Pork Chop – grilled niman ranch chop, braised white kale with apples, roasted garnet yams and a honey
    bacon jus … $nineteen

    Flat Iron Steak – simply grilled estancia farms grass fed beef over fried yucca, topped with a grilled baby
    onion and chimichurri sauce … $twenty one

    Chicken Breast – crispy skin jidori chicken served


    with baby purple potato, wild arugula, red grapes and a
    black garlic-red wine demi-glaze topped with micro sorrel … $eighteen

    Vegetarian *all but Bisque are avail. vegan


    Spreads – kalamata olive tapenade and chickpea hummus accompanied by flat bread crackers … $six

    Curry Pumpkin Bisque – lemon grass, kaffir lime leaf, coconut milk and cream, finished with pumpkin seeds
    and smoked paprika oil … $seven

    Mixed Grain Salad – couscous, bulgar wheat and red quinoa surrounded by grape tomatoes and crumbled
    feta topped with fried carrot shavings … $seven

    Suzie’s Farm Salad – mixed baby greens, west indian gherkins, yellow wax beans, wheat berries,
    nasturtiums, dragon fruit vinaigrette … $seven

    Radicchio Salad – roasted butternut squash, persimmon, laura chenel goat cheese and candied pistachio
    dressed with olive oil … $eight

    Vegan Steak & Bone Marrow – red wine marinated & smoked portabella mushroom steak with wilted
    garlic spinach. roasted zucchini stuffed with yukon potato mash … $fourteen

    The Farmer’s Grille


    $
    four each, two for $seven or $eleven for all

    green beans
    broccolini
    fingerling potato
    Our sweet tooth
    all our desserts are made in house

    Cranberry Bread Pudding


    topped with buttermilk gelato, toasted pumpkin seeds and house made caramel … $seven

    Three Scoops – pumpkin gelato … $five

    Carrot Cake – house baked cake with juniper berry cream cheese frosting, roasted pecans and candied ginger
    carrots … $eight

    Apple Galette al a Mode


    baked rustic pie with julian apples and cinnamon topped with honey truffle gelato and apple syrup … $eight

    Cheese & Seasonal Fruits – best of the season fruits and a selection of Spanish cheeses … $seven

    Coffee, Donuts & a Cigarette


    mocha crème burlee with two powdered mini donuts and a phyllo wrapped chocolate ‘cigar’ … $eight

    *some items contain raw ingredients, raw food may be hazardous to your health*

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