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September & October 2018
CAMBODIAN SPRING ROLLS
This delicate spring roll is made with tender fresh mint, organic arugula, basil, mango, cucumber, jicama and red peppers rolled in rice paper and garnished with toasted almonds. Served with a lemongrass dipping sauce.
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BIRRIA DE RES
Slow cooked beef stew recipe from Jalisco, Mexico. Lightly spiced with toasted red guajillo chiles, chipotle adobados, oregano, cumin, garilic, onions, clove, coriander, and orange juice. Served with arroz blanco, organic corn tortillas and avocado jalapeño sauce. Garnished with cilantro, sliced radish, and a lime wedge.
Fluffy pancakes made with sorghum & polenta flours. Topped with fresh mixed berries, strawberries, bananas and served with organic maple syrup.
v vt gfServed until 4pm.
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LEMONGRASS ROASTED CHICKEN
Mary's organic chicken marinated with Cambodian spices (lemongrass, galangal, Makrut lime leaves and turmeric) slow roasted to perfection. Served with organic sautéed garlic broccolini, arroz blanco and lemongrass dipping sauce.
Organic eggs cooked any style and covered in a light sauce made with organic tomatoes, bell peppers, onions, garlic, peas, and smoked ham over a crispy potato cake. Served with arroz blanco, organic black beans and plantains. Topped with feta cheese and Italian parsley.
(v) (vt) gfServed until 4pm.
RASPBERRY MOUSSE CAKE
Smooth and silky fresh raspberry puree topped with raspberry coulis and fresh raspberries on top of an almond-oat crust.
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One of our favorite mix‐ins: house‐made lemonade with fresh watermelon.
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