City ham, version salame cotto, smoked pork rillettes, version pepperoni, roast beef pickled carrots, beefs,fireman's 64 mustard and grilled rye bread.

Poppyseed-chile yogurt, charred eggplant baba ganoush, sweet pepper and pecan puree, marinated cucumbers, sprouted wheat tabouli and flatbread.

Serve with pickled blueberries parsley and grilled buttermilk bread.

Serve with peach-honey whipped lard.

Serve with habanero curry glaze and cilantro.

Serve with chicken, cheese,sweet peppers and habanero-picked green tomato aioli.

Serve with kimchi, mayonnaise and herbs.

Petite.

Medium.

Aged 45 days, with hutlacoche butter.

Serve with wine mustard.

Serve with sweet corn bone broth,chillies,sweet pepper chutney, cucumber,green tomato and onion.

Serve with styk cheddar, sauce especial, dill pickles, onions and fried potatoes.

Serve with spicy honey, tomatoes, pickled com, cortido, cotija and cilantro.

Serve with grits, cotija and cacciatore sauce lion's mane, pioppino and oyster mushrooms, pepperoni,tomato and white wine.

Serve with piperade fried potatoes, aioli and basil.

8 oz

8 oz

Cheese with fig mostarda and grilled bread.

Gulf coast brown rice and sauteed summer vegetables, with housemade kimchi and an egg.

Fig syrup, honey yogurt and candied pecans.

Ground wild boarwith summer vegetables, wild game caramel fresh serrano chillies, lime and fresh herbs.

Olive oil poached gulf tuna, crispy potatoes, green beans, egg, tomato, onion, basil and lettuce with roasted pepper-olive vinaigrette.

Stryk pepperjack,sauerkraut and beet 1000 island on grilled rye.

Vension breakfast sausage.

Two eggs, fried potatoes and grits with a choice of bacon, ham or vension breakfast sausage and rye toast or biscuit with butter and housemade jam.

Pork suadero, cortido, radish, refried pintos, queso caxaca and mayonnaise on a cemita bun in a spicy broth.

Stryk cheddar,sauce especial dill pickles,onions and fried potatoes.

Mayonnaise,tomato, lettuce, onion and pickles on a cemita roll.

Tomato,lettuce, onion vinaigrette and cherrybomb remoulade on a grilled roll.

Peach-honey whipped lard.

Red wine pickled blueberries parsley and buttermilk bread.

Poppyseed-chile yogurt, charred eggplant baba ganoush sweet pepper and pecan puree, sprouted wheat tabouli, fermented chile zucchini and flatbread.