Served in a 24 oz mason jar.

Chicken stock infused with tomato and chipotle, tinga, garbanzos, baby carrots, celery, avocado, queso fresco.

With candied pepitas, bruléed goat cheese, chile puya vinaigrette.

Served with warm tortilla chips.

Lime cured seasonal white fish, scallops, tomatoes, onions, avocado, cilantro, and arugula served with tostadas.

Yogurt topped with crunchy granola.

Corn tortilla with scrambled “a la Mexicana” eggs - onions and serrano - topped with black bean sauce, crema, queso fresco and a side of guac.

A hearty skillet with potatoes, chorizo, vegetables, Chihuahua cheese, poached egg, side of corn tortillas and molcajeteada sauce.

Masa sopes with poached eggs, black beans, chorizo, sliced tomato, pickled jalapeño hollondaise.

Topped with crema and queso fresco. Served with collard greens and poached egg.

Corn masa waffle, choice of blueberry, raspberry or strawberry house marmalade.

Collard greens, peppers, onions, mushrooms, fire-roasted salsa with hashbrowns.

Crisp tostada, black beans, queso fresco, sunny-side up eggs, ranchero salsa, cilantro and side of hashbrowns.

Neo-Monde ciabatta bread, thin-sliced ribeye, sautéed onions, black beans, chimichurri, tomato, poached egg served with hashbrowns.

Flour tortilla, "a la Mexicana" eggs - onions, serrano, tomato - topped with bacon, lettuce, tomato and fire-roasted salsa with choice of side.

Crisp pork belly “cracklins,” corn masa waffles, poached egg, and agave-sriracha sauce.

Spicy garlic shrimp, NC summer pea-Chihuahua cheese grits, sautéed tomato-onions-pea shoots.

Made with cured cheese and toasted coconut.

Topped with a strawberry habanero sauce.

Butter cream bread custard with homemade vanilla ice cream.

Served alongside a spiced Videri chocolate dipping sauce.

" Market Guacamole 6"

Lime cured seasonal white fish, scallops, tomatoes, onions, avocado, cilantro, and arugula served with tostadas.

With nc kale and you can add bacon.

Chick stock infused with tomato and chipotle, tinga, garbanzos, baby carrots, celery, avocado, queso fresco.

With roasted serrano caesar dressing, romaine lettuce, grilled green onions, queso añejo, rosemary migas.

Flour tortilla, choice of chicken or sliced ribeye, neuske's bacon, chihuahua cheese, tomatoes, scallions, vegan crema, choice of side

Sautéed shrimp, white rice, garlic-lime-olive oil marinade, onions, seasonal greens, serrano pepper

Chile-rubbed grilled ciabatta, sautéed shrimp, onions, guacatillo salsa, radish, pickled onion, choice of side.

Corn tortillas, chipotle-braised chicken tinga or sautéed vegetables, cilantro, crema, onion, queso fresco, choice of creamy green tomatillo or rustic dairy-free red sauce.

Crisp pork belly "cracklins," corn masa waffle, 62 degree egg, agave-sriracha sauce.

Crisp plantain, sliced ribeye, lettuce, tomato, Duke's Mayo, habanero salsa, queso fresco, choice of side.

Steamed collard-wrapped masa patty, choice of roasted vegetable and cheese or shredded chicken and tomatillo filling, tomato salsa, black bean purée and sautéed kale. // Add second tamal 3

Made with cured cheese and toasted coconut.

Butter cream bread custard with homemade vanilla ice cream.

Topped with a strawberry habanero sauce.

Served alongside a spiced Videri chocolate dipping sauce.

Trio of seasonal flavors: Vanilla Bean, Avocado, and Coconut.

Served with warm tortillas.

Filled with chicken or beef brisket, garnished with romaine lettuce, guacamole, fire-roasted salsa, crema, and queso fresco.

Lime cured seasonal white fish, scallops, tomatoes, onions, avocado, cilantro, and arugula served with tostadas.

With agave-mustard, Neuske's bacon, chili flakes.

With beef consommé, fire-roasted salsa, corn tortilla.

Neighbor’s beer and chile braised brisket in banana leaf, rice, black, beans, and corn tortillas.

Corn tortillas filled with braised chicken or sautéed market vegetables then topped with choice of creamy, green tomatillo or rustic dairy-free red sauce.

Comes with NC kale and you can add bacon.

With candied pepitas, bruléed goat cheese, chile puya vinaigrette.

Chicken stock infused with tomato and chipotle, tinga, garbanzos, baby carrots, celery, avocado, queso fresco.

Made with mayo, chili powder, queso fresco, and lime.

Tequila-steamed PEI mussels, pico de gallo, chorizo, yuca frita.

Steamed collard-wrapped masa patties, roasted poblano-banana pepper-Chihuahua cheese filling, served over mild tomato salsa alongside black bean purée and sautéed kale.

Flour tortilla, cascabel blackened tiger shrimp, spinach, creamy tomatillo salsa, chihuahua cheese, crema, cilantro, onions, radishes, and rice.

With sautéed NC mushroom-arugula-rainbow carrots, mixed heirloom and herb pico de gallo.

Crisp pork belly “cracklins,” corn masa waffle, 62 degree NC farm eggs, agave-sriracha sauce, basil-mint oil.

"Catch of the day," pico de gallo, lettuce, crema, salsa verde with rice and black beans.

Spicy garlic shrimp, NC summer pea-Chihuahua cheese grits, sautéed tomato-onions-pea shoots.

Family-style meal of grilled meats, seasonal vegetables, market greens, salsas, and corn tortillas.