TCCP -Colley

Vegetarian.

Vegetarian.

Egg wash, cheddar, caramelized onions, applewood smoked bacon, swiss, and simple spinach salad.

Vegetarian. Goat cheese rosemary fondue, poached pears, ripe figs, gorgonzola, pickled raisins, and simple arugula salad.

Herbs de Provence, melon, spicy tamarind BBQ, cilantro, red chili pepper threads, chevre.

Charred tomatoes, smokey Sabrosa salsa, scallions, elephant garlic chips.

New York strip, herbed panko crust, bleu cheese fondue.

Chicken, fennel, garlic, melted scallions, garlic gravy.

Green to the dark roast crust, cold brew aioli, simple arugula salad, crostini.

House marinated olives, capers, hard-boiled egg, tomato, roasted red pepper, pepperoncini, red onion, crostini.

Brisket wrap, single-origin BBQ sauce.

Vegan. fingerling, spicy coconut salsa crème, chef’s rub, queso fresco, cilantro, scallions.

Chorizo, fresh chevre, pickled serrano peppers, black pepper maple syrup, scallions.

Vegan. carrots, beets, herb.

Single-origin Colombian dolima, half & half, and condensed milk.

Vanilla Honey Bean Ice Cream or Pistachio Ice Cream

Rose, raspberry, and milk chocolate.

Caramel, salt, shortbread, and candied pine nut.

Fudge cake, peanut butter, meringue, and chocolate-covered pop rocks.

Strawberry, raspberry, blueberry, crunch, and honey vanilla ice cream.

Espresso, mascarpone, and lady's fingers.