Food + Drink


1. Carnitas — $3
Pork shoulder slow-cooked with citrus, garlic, and milk
With cilantro, white onion, tomato-arbol hot sauce

2. Guajillo-braised short rib — $3.50
In a rich red chili sauce
With shredded cabbage, pickled red onion, cotija

3. Ancho-tequila chicken — $3
Braised with chilies, spices, Hornitos tequila, and Mexican lager
With pineapple salsa, shredded cabbage, cumin crema

4. Anasazi bean — $2.50
Stewed with Hatch chilies
With cotija, minced onion, cilantro

5. Squash + greens — $3
Chili-roasted butternut squash, kale, and fried pepitas
With cotija and cilantro, cumin crema


Tortilla chips with two salsas — $4
With roasted tomato-mint salsa + salsa verde

Chile con Queso with chips — $5
Classic — American cheese, Hatch chilies, pickled jalapeños


Hornitos Reposado, Vida mezcal, grapefruit, vanilla, black pepper, lime, soda / 9

Tigers in Red Weather
Campari, Carpano Antica, cava, dash of orange juice, orange bitters / 9

Ginger Rogers
Gordon’s gin, house ginger syrup, muddled mint, lemon, soda / 8

Crumpet & Jam
Smith & Cross pot still rum, pineapple, orange, lime, house grenadine, apricot liqueur / 8

Reichenbach Falls
Kirschwasser, Aperol, lemon juice, up / 8

Town & Country
Gordon’s gin, muddled cucumber, elderflower, lime, tonic / 7

Panther Pelt
Laird’s applejack, Lazzaroni liqueur, lemon, burnt-sugar syrup, grated nutmeg, up / 9

Red Wine

Java Gascogne, Fezas, France ’14 – 5.5
Spicy and balanced Merlot / Cab Franc / Syrah blend

Zinfandel, Healdsburg Ranches, Ukiah, CA ’11 – 6.5
Boysenberry, vanilla, soft leather, and spice

Malbec, Punto Final, Argentina ’12 – 8
Jammy, with blackberry and cassis flavors, and a bit of black pepper and oak

Pinot Noir (organic), Montinore Estate, Willamette Valley ’14 – 8.5
Purple fruit and spice, with light herbal and saline flavors

White Wine

Soave, Bolla, Italy ’12 – 5.5
Medium-bodies, sort florals and tropical fruits

Chardonnay, Di Lenardo, Friuli Italy ’13 – 7
Steel cask, oak free aging keeps this Chardonnay stark and bright with tropical notes

Sauvignon Blanc, Tuck Beckstoffer Est. 1975, CA ’12 – 8
Herbaceous and light, with green melon and grapefruit aromas and excellent minerality


Domaine Montrose Rosé, Côtes de Thongue, France ’14 – 8
Grenache / cabernet sauvignon / syrah — pale pink, with red berry and peach flavors

Sparkling (Bottles)

Brut Cava, Torre Oria, Spain – 7 (glass) / 28
Medium bubbles, with peach, tropical fruit, and floral aromas

Prosecco, Adami Brut Garbel ‘13, Italy – 31
Ripe melon aromas, nice tartness, and restrained bubbles

Perrier-Jouët Grand Brut Champagne, Pinot Noir, France – 52
Energetic bubbles, perfectly balanced white fruits and acid, and a refined toast-and-cream finish