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September 21st, 2019
All Day Menu
open continuously and accepting reservations from 11:30am - 7:45pm

 

Tapas & Appetizers

marinated olives    gf

patatas bravas  home fries with spicy-tomato sauce and aioli    gf

hummus  sumac, warm flatbread    available with gluten-free flatbread (not vegan)

hummus with lamb  warm flatbread, spiced ground lamb with piquillo
peppers, mint, & pomegranate molasses 

stuffed medjool dates  celery, manchego cheese, smoked paprika    gf

boquerones  (marinated white anchovies)  pickled chili, caperberry & tomato-garlic toast 

three cheeses  Alisios  (cow-goat, Spain), Mt. Tam (cow, California), Hook’s 7-year sharp cheddar (cow, Wisconsin), with toasts, marcona almonds, apple, quince 

warm salad of okra & chickpeas  spiced ground lamb, harissa, yogurt, almonds, cilantro    gf

 

Today’s Soups

corn soup  roasted tomato gf

crab bisque  lump crab and scallion

7-oz cup or a 12-oz bowl with a green salad and fresh baguette 

 

Larger Plates 

chicken salad  poached breast tossed in yogurt-herb dressing, pecans,
radish, grapes, over arugula, baguette    gf available                                       

impossible burger  (meatiest veggie burger around)  white cheddar, caramelized onions, lettuce, smoked paprika mayo, on brioche bun, home fries with pomegranate ketchup, green salad   

fall salad  little gem lettuce, radicchio, frisee, finocchiona salami, smoked provolone, butternut squash, chickpeas, castelvetrano olives, pecans, scallion, ricotta salata, Italian-ish dressing, grilled bread 

pastrami sandwich  swiss cheese, Russian dressing, dijon, marble rye bread, home fries with pomegranate ketchup, green salad   

vegetable plate  sweet potatoes with paprika-salsa verde and preserved lemon;  collard green falafel with beet tzatziki and aleppo chili;  roasted cauliflower salad with harissa and honey;  seared okra with almonds;  quinoa salad with roasted tomato;  lightly dressed arugula 

shrimp & polenta  Gulf shrimp sautéed with Spanish chorizo, sweet peppers, green tomatoes and leeks, over local polenta with fresh corn    gf

slow-cooked beef hanger steak  (C.A.B.)  6 oz. slow-cooked overnight, served pink, roasted fingerling sweet potatoes, grilled romaine heart, salsa of piquillo pepper-horseradish-scallion    gf

 

special starting at 4:30 pm: scallops  creamy butternut squash rice midlins, wilted radicchio, balsamic brown butter with pecans