chorizo, potatoes, chiles, queso Oaxaca & pepperjack, tomatillo/cascabel salsa, avocado, two fried eggs
sweet potato/green onion cake topped with wild boar sausages, two over-easy eggs and pickled maple jalapeños
laced with chocolate chips, topped with peanut butter/maple sauce and fresh bananas (add a side of applewood-smoked bacon for $2 if you prefer Las Vegas Elvis)
Swiss chard/Gruyère waffles topped with caramelized applewood-smoked ham, Roma tomatoes, two poached eggs and Hollandaise sauce (and if I have to explain to one more person who Benedict Cumberbatch is, you're all fired)
pulled barbecue pork over Manchego grits with roasted hominy pico de gallo, pomegranate gastrique, cotija
heavenly hash concocted from shredded short rib and sweet potatoes, topped with two fried eggs - amen!
a trio, served warm, rolled in cinnamon sugar (no offense, chocolate & peanut butter, but in your face!)
some say this is to the Bloody Mary as the Martinez is to the Martini, the original model; this recipe adapted from Crosby Gaige's Cocktail Guide and Ladies Companion, circa 1945
Charbay ruby red grapefruit vodka, Ramazzotti, tomato, lime, Bitterman's habanero shrub
tequila, tomato, Thatchers organic Tres Chiles liqueur, Cholula hot sauce, fresh grapefruit
Clamato juice, Sambal chile sauce, creole shrub, fresh lime, absinthe (no scurvy here!)
as advertised, it's BLOODY HOT, no returns (it may be the Sriracha sauce)
Square One & Hum botanicals, fresh dill & lemon, wasabi powder, tomato, peace out
meyer lemon vodka, tomato, fresh basil & lemon, mole bitters, coca leaf liqueur, mezcal
mix tequila with sangrita, add some fresh lime and top with grapefruit soda - Boo!
sometimes Soup, sometimes Chili, always swell
mint condition
popcorn treats
dressings: roasted tomato, balsamic/port, pesto buttermilk, mustard vinaigrette
black Tuscan kale, shaved Manchego, butter pretzel croutons, capers, and pepita/pasilla/anchovy Caesar dressing
"I love that chopped salad so much that I put it on my screen saver!" (actual guest quote)
roasted beets & butternut squash, tossed with cracked buckwheat, on Belgian endive with chevre & walnuts
buffalo mozzarella, heirloom tomatoes, falafel/white bean cake, grilled red onion, fried basil, lemon/basil oil & balsamic (not technically a salad, but we aren't technically slaves to convention, either)
housemade bread loaf, served warm, topped with bacon fat/herb butter
served with purple Peruvian potato 'salad'
with housemade potato chips and crisp pancetta
rolled in a red chile/cumin dry rub, seared, served with mizuna dressed in orange oil, pickled shallots, smoky aïoli, brioche points
served crispy confit style with roasted Brussels sprouts & shallots, toasted almonds, farmer's cheese, Oaxacan chile honey drizzle
with sherry vinegar onions, micro greens, housemade red ale mustard and crostinis
Roma tomato, basil, balsamic, pecorino, & cremini, fresh herbs, truffle oil, pecorino
speck (smoked Italian ham), burrata (mozzarella on steroids), sauté of Tuscan black kale, onion & garlic, white cheddar, on caramelized ciabatta, side of Roma tomato/fennel salad
technically, not a sandwich (but if I were you I'd spread the whipped Bourbon/maple butter on the red velvet waffles then put the sweet mustard slaw & southern-fried chicken between them)
a pair of medium-rare petite filet mignon on grilled ciabatta with creamy onion soubise, crispy leeks, cabernet demi-glace and a side of Maytag blue cheese-melted potato chips
created originally for our airport location; served on toasted sunflower wheat bread with walnut pesto, roast red bells, Gruyère, daikon sprouts, with housemade sour pickles & chips
pastrami-style (3 day brine, ginger/brown sugar/paprika-rubbed) mesquite-smoked short rib with cabbage/shallot compote, chipotle-tized Russian dressing, served on grilled marble rye
asiago-crusted chicken in spinach tortilla with roasted poblanos, baby arugula, roasted corn, pickled red onions, heirloom cherry tomatoes, avocado crema, with seasoned housemade chips
ground buffalo stuffed with duck confit, grilled to temp, topped with Irish cheddar, bacon jam, oven-roasted Roma tomatoes, smoked poblano aïoli, on onion roll with seasoned fingerling fries
buttermilk/sambal marinated, with Sriracha/dill rémoulade & Thai chile/mint slaw
with charred broccolini & salsify in chanterelle cream, shaved Manchego, truffle oil
mucho mushrooms (cremini, button, oyster, cepe, lobster, black trumpet, shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, all topped with grilled portabellini, avocado, Roma tomato and cotija cheese - a staple since 1997
tiger prawns tossed in a housemade 'Buffalo wing' hot sauce, rice floured, fried, served atop blue cheese grits, topped with pickled carrots & celery, roasted corn
sea scallops crusted with corn nuts and seared, with baby heirloom tomato salad and ris-OtT-o (as in over-the-top risotto: grilled corn, bacon, butternut squash, Manchego)
mint condition
popcorn treats
soup, chili, posole, who knows?
dressings: roasted tomato, balsamic/port, pesto buttermilk, mustard vinaigrette
fried green tomatoes (curry/dill-brined, paprika/buttermilk marinade, rice flour fried) on bed of mâche & mizuna with tarragon/pimento dressing, topped with shaved Manchego and toasted pepitas
"I love that chopped salad so much that I put it on my screen saver!" (actual guest quote)
roasted beets & butternut squash, tossed with cracked buckwheat, on Belgian endive with chevre & walnuts
with potato chips and crisp pancetta
smaller version of our opening entree
housemade bread loaf, served warm, topped with bacon fat/herb butter
sloooow-cooked pork with stone fruit chamoy, sweet potato/almond patata, toasted almonds
marinated in sweet cilantro and grilled, served with Tuscan kale/sweet corn salad, creamy cotija dressing, crisp cipollini onions, avocado, and pomegranate/clove gastrique
sea scallops crusted with corn nuts & seared, with heirloom tomato salad and ris-OtT-o (as in over the top risotto; grilled corn, bacon, roasted butternut squash, leeks, Manchego)
rolled in a red chile/cumin dry rub, seared, served with mizuna dressed in orange oil, pickled shallots, smoky aïoli, brioche points
Roma tomato, basil, balsamic, pecorino, & cremini, fresh herbs, truffle oil, pecorino
duck confit atop molasses-braised housemade cornbread with sweet corn cream, chive oil, chile oil, crumbled cotija and pickled chiles
grilled octopus and warm Spanish chorizo with mizuna, radishes, piquillo peppers, fried chickpeas, side of charred limes
artisan cheeses with varying accoutrements
half-pound, served with brown butter-roasted purple Peruvian potatoes, sautéed cauliflower, sunchoke chips, Meyer lemon butter sauce, micro greens
half-pound-plus, grilled to temperature, served with Yukon gold mashed potatoes, crispy fried zucchini & yellow squash, rainbow peppercorn/tomato butter, demi-glace
three day brine, ginger/brown sugar/paprika-rubbed, mesquite-smoked, served with Yukon/ Dijon mashed, Brussels sprouts & shallots, pink peppercorn/maple gastrique
Berkshire pork shank rubbed with ancho/brown sugar, smoked then braised, served with brown sugar/bacon-baked beans, wilted collard greens, oven-roasted tomatoes
mucho mushrooms (cremini, button, oyster, cepe, lobster, black trumpet, shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, all topped with grilled portabellini, avocado, Roma tomato and cotija cheese - a staple since 1997
half-pound, grilled to medium, atop chilled orzo/arugula salad tossed in lemon and red chile, with avocado, cherry tomatoes, pickled shallots, spiced/fried corn kernels
half-pound, seared in cast iron to medium-rare, sliced and fanned, served with artichoke/potato/brie au gratin, charred rapini/pinole pesto, black garlic demi-glace and grilled green & whites (mixed citrus-marinated green beans & cipollini onions)
buttermilk/sambal marinated, with Sriracha/dill rémoulade & Thai chile/mint slaw
grilled to temperature, with chipotle/vanilla 'steak sauce', wilted rainbow chard, smoked summer 'salad' (smoked Yukon golds, Fuji apples, celery leaves), chive oil
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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