Happy Hour and Tasting Menu

Two tender braised short ribs seasoned with smoky chipotle in adobo, topped with tangy salsa verde, sour cream, crisp white onions, chopped cilantro, and crumbled cotija cheese. Served on warm corn tortillas.

Crispy flatbread topped with creamy Parmesan sauce, melty mozzarella, sauteed Canyon Creek mushrooms, and tender broccolini.

Delicate squash blossoms tempura-fried, stuffed with whipped ricotta and drizzled with local honey. Finished with Coachella Valley microgreens. (GF, NF)

Perfectly crispy shrimp in a sweet-and-spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger, and sesame furikake. (DF)

Golden fries tossed with Parmesan cheese and aromatic truffle oil.

Creamy Brie and nutty Gruyere melted between golden, buttery slices of sourdough or flour bread. Paired with a velvety tomato soup.

Fresh flatbread featuring creamy burrata, juicy grape tomatoes, and fragrant basil. Finished with balsamic glaze and melty mozzarella.

Crispy king trumpet mushrooms fried to a golden finish. Served with San Marzano tomato sauce and plant-based wasabi aioli. Topped with microgreens and furikake.

Two avocado tacos with shredded Napa cabbage, plant-based sweet chili cream sauce, pickled red onion, micro cilantro, and salsa verde. (GF, NF)

Mezcal, basil, lemon, lime, Cointreau

Dry gin, elderflower, cucumber, lemon

Salt Road Blood Orange Gin, lemon juice, agave, aquafaba

Rosa Blanco tequila, lemon, lime juice, citronge, hibiscus elixir, agave syrup

Bourbon, maple syrup, orange bitters, large rock

Amaro Nonino, Aperol, bourbon, lemon juice

Organic Vodka, passion fruit puree, agave, lime juice

Gin, elderflower, rosemary, lime