Menu

Support 3 local businesses as we collaborate to bring you a one of a kind dining experience.

We always start the post with the guest chef’s course and add to it as it develops. If you wait until the full menu release you might be too late to get your reservation.

Course 1: Pork Belly burnt ends with prickly pear jalapeño glaze

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Course 2:Smoked Sonoran chili with squash and avocado Serrano crema. 

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Course 3: Poblano stuffed with rice and chorizo with corn bread pudding

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Course 4: Key Lime Pie

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This month we partner with the 3.14 Pi Bar and Alex from Maverick Wines to bring you a creative dining experience.