Totally new menu experience. Mexican fare is no longer the deal. Super seasonal and local. We will be highlighting local farmers and producers that will help us share our region’s food culture. Crops change with the seasons, so will our menu. What is local and fresh is what will be on the plate.
Varying cuts of meat. We will buy the whole hog or cow. This means we may have a ribeye one day, and hanger steak the next. Might have pork chops and then belly. Be prepared for some variety.
Craft cocktails. Our bar team, John and Jenna, have been busy with the artful science of mixology. The cocktails will also be seasonal, changing with what is available.
Brunch. That excuse for a breakfast with booze, yep. Weekends. Order the giant cinnamon roll.
Desserts and pastries. Adding to our new team is Shayna, our pastry chef. She will be making the breads, cakes, pies, and also that giant cinnamon roll.