LoCO, What’s Cooking?

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.

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

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.

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

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

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).

Chile relleno, and a side of rice and beans.