First Wave
MILK BUNS — 8.
togarashi butter
HEIRLOOM TOMATOES — 18.
ricotta, pepper vinaigrette, basil, green coriander, crispy shallot
BLISTERED SHISHITOS — 14.
miso aioli, sesame
CAULIFLOWER — 14.
brown butter, anchovy, garlic confit
SWEET POTATOES — 13.
furikake, pilon glaze
CEVICHE TOSTADA — 20.
pineapple, olive oil, cilantro
PORK BELLY TOSTADAS — 18.
avocado, cucumber, tomato, creme fraiche, chile crisp, cilantro
TUNA TARTARE — 20.
'nduja spices, rice chips, cilantro, sorrel
LECHE DE TIGRE — 18.
fish, shrimp, red onion, cilantro, line, sweet potato
Salads & Greens
MELON SALAD — 17.
pickled cantaloupe, lentils, marinated queso fresco, herbs, sunflower seeds
KALE — 16.
lemon-ginger dressing, hearts of palm, pickled onion, queso fresco, avocado
QUINOA — 16.
citrus vinaigrette, pumpkin seeds, shallots, dill, mint
BIBB — 16.
green goddess, radish, jicama, cheese crisp
ADD TO ANY SALAD
CHICKEN 8. | SHRIMP 12. | GRILLED FISH 16.
Mains
MUSHROOM TORTA — 18.
aioli, oaxaca cheese, escabeche, arugula, herb butter, taro chips
FISH TORTA — 19.
half sour pickles, cilantro, scallion, taro chips
STEAK TORTA — 22.
avocado crema, charred onion, lettuce, taro chips
BRAISED LENTILS — 24.
roasted squash, guajillo jus, crispy leeks, almond puree
GREEN CIRCLE ROASTED CHICKEN — 26.
tamarind glaze, pistachio dukkha, scarlet runner beans
BERKSHIRE PORK LOIN — 28.
roasted onion, oranga-anatto jus, purslane, cilantro
GEORGIA MAHI — 27.
artisan cherry tomatoes, filet beans, citrus, herbs
HANGER STEAK — 32.
roasted potatoes, aioli, chile oil, chanterelles
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.