Our Full Menu

Citrus-marinated pollo asado, serrano rice pilaf, stewed black beans, salsa roja, pickled jalapeños.

Chargrilled marinated beef, served over steamed rice with roasted broccoli with spicy aioli and chili crisp.

Hearty ground beef chili in a rich, seasoned tomato base with fluffy long-grain basmati rice with a light, aromatic finish.

Slow-simmered ground beef in a rich tomato sauce served over pasta.

Slow-cooked carnitas, serrano rice pilaf, black beans, salsa, pickled jalapeños.

Slow-simmered chicken in a creamy, savory broth with soft, house-style dumplins.

Chicken and sausage in a rich, seasoned roux served over rice.

Chargrilled bulgogi marinated chicken, served over steamed rice with roasted broccoli.

Slow-braised chile colorado pork, serrano rice pilaf, black beans, salsa, pickled jalapeños.

Crawfish in a rich, blonde roux thickened, sauce served over steamed rice

Tender teriyaki chicken thighs served over fluffy basmati rice with a side of creamy Hawaiian-style mac salad. Roasted seasoned broccoli.

Roasted chicken tossed with pasta in a basil pesto cream sauce.

Chipotle-braised chicken, serrano rice pilaf, black beans, salsa, pickled jalapeños.

Pasta in a creamy sun-dried tomato sauce. Served with chicken and Italian sausage.

Combination of Pickled Red Onions, Pickled Jalapenos and Carrots, Chili Crisp, and our Signature Salsas.

A combo pack of our in-house jams. From sweet and citrusy to sweet and spicy, there's a flavor for every biscuit, charcuterie board, and snack spread.

Fluffy long-grain basmati rice with a light, aromatic finish.

Slow cooked pinto beans with peppers, onions, and garlic.

A crisp mix of shredded cabbage and carrots, mixed with pickled jalapenos and a zesty slaw dressing.

Classic Hawaiian-style macaroni salad with a creamy, slightly sweet mayo dressing, shredded carrots, and minced onion. Chilled and ready to serve alongside any plate lunch.

Slow-cooked pinto beans mashed with bacon, jalapeño, and aromatics, then fried in lard for a rustic, deeply flavored side with a slight fat sheen.

Basmati rice pilaf cooked with serrano, onion, garlic, and butter. Bright and aromatic.

Chopped romaine and baby spinach topped with roasted sweet potatoes, crispy chickpeas, pickled shallots, cucumber, goat cheese, and honey Dijon vinaigrette.

Chopped romaine and fresh herbs tossed with cucumber, cherry tomatoes, Kalamata olives, and pickled red onions, finished with crispy chickpeas, feta crumbles, and lemon oregano vinaigrette.

A small-batch blueberry jam made with honey, lemon juice, and vanilla, with an hint of cinnamon. Suited for toast, yogurt, cheesecake, or baked desserts.

A slow-fried shallot and garlic oil loaded with chili flakes, toasted sesame, and roasted peanuts, finished with black vinegar and soy. Builds heat gradually with deep umami backbone.

A cooked tomatillo salsa with jalapeños, serranos, and fresh cilantro, finished with lime juice. Bright, tangy, and moderately spiced.

Sweet and Spicy Mango Habanero Jam. Great with grilled seafood. Great with cream cheese and crackers.

A tangy, lightly herbal pickled vegetable mix of jalapeño rings, carrot rounds, and onion strips in a seasoned vinegar brine.

Thinly sliced red onions cured in a hot vinegar brine with black pepper and bay leaf, turning vibrant pink with a bright, tangy, lightly sweet flavor.

Sweet and spicy pineapple pepper jam. Ghost peppers and habaneros bring the heat. Sugar and vinegar balance it out.

A blended and pan-fried red chile sauce built from toasted guajillo, ancho, and árbol chiles with Roma tomatoes, jalapeño, and fresh cilantro finished with lime juice.