Do Monday nights right this
January & February.
Join us on Monday evenings in January & February to spice up your winter nights. Chef Bruce will be making some impressive salbutes, his version of traditional Yucatec corn tortillas, flash-fried, and topped with local meats & seasonal vegetables. We’ll be pairing these with our yummy sangria to get your week started right. Monday shouldn’t be this much fun.
JANUARY SPECIALS
featuring a ginger blackberry basil sangria
JANUARY 4: chicken pibil & tok-sel lima beans
JANUARY 11: roasted butternut squash, whipped goat cheese & cilantro oil
JANUARY 18: braised octopus with jalapeno, carrot & onion in a mulato vinagrette with shaved fennel
JANUARY 25: pumpkin seed puree, fried quail egg, avocado & roasted poblano peppers
featuring a ginger blackberry basil sangria
JANUARY 4: chicken pibil & tok-sel lima beans
JANUARY 11: roasted butternut squash, whipped goat cheese & cilantro oil
JANUARY 18: braised octopus with jalapeno, carrot & onion in a mulato vinagrette with shaved fennel
JANUARY 25: pumpkin seed puree, fried quail egg, avocado & roasted poblano peppers
FEBRUARY SPECIALS
featuring a winter fruits sangria
FEBRUARY 1: braised rabbit & Napa cabbage with spaghetti squash & cilantro microgreens
FEBRUARY 8: black beans, grilled beets & blue cheese & oak leaf lettuce
FEBRUARY 15: refried white beans, bacon, tomato & radish
FEBRUARY 22: black beans, onions & cheese omelet with arugula
FEBRUARY 29: oven-roasted duck, dried fig salsa, pasilla chile puree
featuring a winter fruits sangria
FEBRUARY 1: braised rabbit & Napa cabbage with spaghetti squash & cilantro microgreens
FEBRUARY 8: black beans, grilled beets & blue cheese & oak leaf lettuce
FEBRUARY 15: refried white beans, bacon, tomato & radish
FEBRUARY 22: black beans, onions & cheese omelet with arugula
FEBRUARY 29: oven-roasted duck, dried fig salsa, pasilla chile puree