LoCO, What’s Cooking?

Grilled mahi mahi fish served on top a bed of Pineapple coleslaw on our house made taco shells

Roasted beets tossed in ginger dressing, herbed chèvre spread, shaved red onion and romaine on Rustic Italian Brio bread.

Our organic dough, baked to order with chopped garlic pressed into it and brushed with garlic-infused ghee. Sprinkled with salt and organic dried cilantro (dough not vegan).

Grilled to perfection and served with pomme frites. One is also more than welcome to add bacon or choice of cheese.

Pesto, marinated artichoke hearts, sun-dried tomatoes, feta, and plenty of pine nuts on delicious locally-made Brio focaccia!

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

Chile relleno, and a side of rice and beans.

Chunks of chicken and potato in a sweet and tangy sauce made primarily from freshly ground cardamom, black pepper, fenugreek seed, mustard seed and cumin. Gluten and dairy free

A native Hawaiian fish, it is a meatier, less flakey cousin of halibut. Tonight this gorgeous filet will be served atop rice pilaf and topped with a caper, spinach and cherry tomato buerre blanc.