LUNCH
Hummus Plate
. . . . . . . . . . . . . . . . . . . . . . . . .15
Grilled Pita, Cucumbers, Carrots
Charred Broccoli
. . . . . . . . . . . . . . . . . . . . . .15
Flame Grilled with Chermoula Aioli & Crispy Chickpeas
Smoked Ribs
. . . . . . . . . . . . . . . . . . . . . . . . . . 14Colorado Gold BBQ Sauce Topped w/ Sweet Heat Relish
crispy pork rinds
. . . . . . . . . . . . . . . . . . . . . . 12Siracha Powder, Aji Amarillo Aioli
Brussels
. . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Carrots & Bacon Bourbon Jam
We can only split checks two ways. For split checks and parties of 5 or more a 22% gratuity may be added.
*Menu items may contain nuts. **Menu items may be raw, undercooked, or cooked to order. Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness.
SMALL PLATES
12-3pm
Executive Chef Diego Rotea
2026
ROMAINE & GEM SALAD
. . . . . . . . . . . . . . . . . . .12
Roasted Garlic Parmesan Dressing & Sourdough Crouton
BLUE CHEESE WEDGE
. . . . . . . . . . . . . . . . . . . . .15
Charred Bibb Wedge, Blue Cheese Dressing Topped w/ Tomatoes & House Cured Pork Belly
ROASTED POBLANO SOUP
. . . . . . . . . . . . . .12
Fire Roasted Poblanos Topped w/ House Cured Pork Belly
GARDEN GROVE SALAD
. . . . . . . . . . . . . . . .12
Fresh Mixed Greens w/ Banyuls Vinaigrette Dressing
BOWLS & GREENS
Shaved Steak Sandwich
. . . . . . . . . . . . . . . .25
Filet Shaved in House w/ Dressed Arugula, Spiked Onions & Au Poivre
Crispy Chicken Sandwich
. . . . . . . . . . . . . . . .20
Crispy Chicken Tossed in Buffalo Sauce Topped with Bleu Cheese, Leafy Lettuce & Tomato
Smashburger
. . . . . . . . . . . . . . . . . . . . . . . . . 18American Cheese, Special Sauce, House B&B Pickles & Tobacco Onions on Brioche Bun
Mushroom Burger
. . . . . . . . . . . . . . . . . . . . .20
Burger Made from Shitake Mushrooms, Dressed in Aji Amarillo Aioli, w/ American Cheese, Fried Onion, Arugula, Tomato
HANDHELDS