LoCO, What’s Cooking?

Capicola, Dijonaise, Manchego, Pickles on fresh brio baguette.

Broiled open-faced sandwich with medium rate ahi steak, avocado, tomatoes, arugula, provolone and house remoulade on Old World Sourdough.

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. Vegan — gluten free. Photo coming soon!

Crispy corn tortilla, your choice of filling, topped with rice, beans, cheese, lettuce, tomato, guacamole, and sour cream.

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

Flour tortilla, your choice of filling, rice, beans, cheese, lettuce, tomato, guacamole, and sour cream.

Sweet corn and local squash fritters served with a creamy chipotle sauce and a bright green bean salad. Vegan!

Seared Scallops with apple cider balsamic glaze, served with Yukon Gold mashed potatoes and Little River Farm micro greens.