Early and Late Night Happy Hour Menu!

Two tender braised short ribs seasoned with smoky chipotle in adobo, topped with a drizzle of tangy salsa verde, sour cream, crisp white onions, chopped cilantro, and crumbled cotija cheese. All served on warm corn tortillas for the perfect bite.

A luxurious blend of creamy Brie and nutty Gruyère melted to perfection between golden, buttery slices of sourdough or flour bread. Paired with a velvety tomato soup for the ultimate comfort duo.

A crispy flatbread topped with a creamy Parmesan sauce, melty mozzarella, sautéed Canyon Creek mushrooms, and tender broccolini. A savory, earthy masterpiece.

A fresh and flavorful flatbread featuring creamy burrata cheese, juicy grape tomatoes, and fragrant basil. Finished with a drizzle of balsamic glaze and melty mozzarella for a delightful mix of flavors and textures.

Delicate squash blossoms tempura-fried with a light crunch, stuffed with whipped ricotta and drizzled with local honey. Finished with microgreens from the Coachella Valley for a fresh finish.

Crispy king trumpet mushrooms perfectly seasoned and fried to a golden finish. Served with a rich San Marzano tomato sauce and a zesty, plant-based wasabi aioli. Topped with fresh microgreens and a sprinkle of umami-rich furikake.

Perfectly crispy shrimp in a sweet-and-spicy glaze, balanced with marinated cucumber and topped with wasabi aioli, pickled ginger, and sesame furikake for a burst of umami.

Two avocado tacos, shredded Napa cabbage, plant-based sweet chili cream sauce, pickled red onion, micro cilantro, salsa verde

Golden fries tossed with Parmesan cheese and a touch of aromatic truffle oil. Decadent, crispy, and utterly irresistible.

Basil Hayden bourbon, Lillet Blanc, Aperol

Blanco tequila, house made blood orange syrup, lime juice, agave, tajin rim

Dry gin, elderflower, cucumber, lemon

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

Bourbon, maple syrup, orange bitters large rock

Gin, elderflower, rosemary, lime