Can’t wait for the farmers market!
“Chile Rellenos stuffed with a house-made into chorizo from a Cross quarter circle ranch Tunis lamb. Served over a black bean puree and grilled corn. Topped with red mole and acidulated fresh cream. Two per plate.”
— Chef Kyle
“Crab stuffed top sirloin over roasted garlic fingerling potatoes and ratatouille, with a drizzle of shrimp stock reduction sauce made with Galliano liquor italiano.”
— Chef Stephanie
Beef Oscar
garlic rosemary roasted shoulder tender of beef | crab | bearnaise | grilled asparagus | lyonnaise potatoes
Lamb Chorizo Chile Relleno
housemade “cross quarter circle ranch” lamb chorizo | roasted corn chile relleno | black bean sauce | red mole | acidulated fresh cream
Poached Shrimp Cocktail
roasted red pepper cocktail sauce
Gazpacho with Lump Crab Salad
