LoCO, What’s Cooking?

Cabbage, beets, and carrots tossed in Tahini Maple dressing and served with chopped spinach, quinoa, avocado, a soft boiled egg, dried cranberries, and a toasted nut blend.

Chicken mole, with side of rice and beans, and your choice of flour or corn tortillas.

Vegan — gluten free Organic vegetables covered in a coconut milk based sauce and flavored with exotic star anise, fennel, and cinnamon then thickened with poppy seeds. Vegetables are local when possible.

Served 6 - 9 pm. Your choice of Humboldt grass-fed beef OR vegetarian black bean with one of our signature hot sauces. Pairs well with our Pan’s Labyrinth (chamomile-jalapeño infused tequila, orange blossom water, lime, & fresh lemonade).

Gluten Free Marinated chicken in a northern style tomato, cream sauce with fresh ground spices. This is made with a touch of yogurt.

Ahi Tuna steak broiled medium-rare and served open-faced with avocado, tomato, arugula, provolone, and house remoulade on Old World Sourdough bread. 

Seared Mary’s organic duck breast with a Thai chili lime tomato salad served with flora Organica’s bok Choy and jasmine rice

Chile relleno, and a side of rice and beans.