SUPPER 5 PM – 8 PM • TUE–SAT
(V) Vegetarian (VG) Vegan
We consciously source + prepare clean label ingredients including seasonal Farmer’s Market produce + products local to New Mexico.
ALL ITEMS ARE GLUTEN FREE
STARTERS
Soup of the Day (VG)
cup / bowl
cup
/
bowl
Turkey Tortilla Soup
w/roasted turkey, tomato, black beans, corn + cream; topped w/avocado + tortilla chips
cup
/
bowl
Garlic + Herb Stuffed Mushrooms (VG)
w/cashew cream dipping sauce
Patatas Bravas
Drunken Shrimp
w/ toast
+ ADD GRILLED PROTEIN—ORGANIC CHICKEN BREAST
/
ATLANTIC SALMON
/
CRUMBLED BACON
/
NM BISON
/
SHRIMP (4 QTY)
/
ORGANIC SPROUTED TOFU OR TEMPEH
/
HOUSEMADE COCONUT ”BACON”
Sweetwater House Salad (V)
Mixed greens, avocado, quinoa, goat cheese + almonds w/maple, lime + sesame dressing
+ ADD GRILLED PROTEIN—ORGANIC CHICKEN BREAST
/
ATLANTIC SALMON
/
CRUMBLED BACON
/
NM BISON
/
SHRIMP (4 QTY)
/
ORGANIC SPROUTED TOFU OR TEMPEH
/
HOUSEMADE COCONUT ”BACON”
+ ADD GRILLED PROTEIN—ORGANIC CHICKEN BREAST
/
ATLANTIC SALMON
/
CRUMBLED BACON
/
NM BISON
/
SHRIMP
/
ORGANIC SPROUTED TOFU OR TEMPEH
/
HOUSEMADE COCONUT ”BACON”
Spinach Salad (V)
Spinach, boiled egg, mushroom, red onion + walnut w/balsamic vinaigrette
+ ADD GRILLED PROTEIN—ORGANIC CHICKEN BREAST
/
ATLANTIC SALMON
/
CRUMBLED BACON
/
NM BISON
/
SHRIMP
/
ORGANIC SPROUTED TOFU OR TEMPEH
/
HOUSEMADE COCONUT ”BACON”
HOUSE SPECIALTY YUCCA ROOT FLATBREAD PIZZAS
ADD SHALLOTS, MUSHROOMS, BELL PEPPERS, TOMATO/ ADD GOAT CHEESE, BACON, BUFFALO SAUSAGE, HOUSEMADECOCONUT“BACON”(VG)EACH / ADD VEGAN CHEESE
PLEASE ALLOW 20 MINUTES TO PREPARE
PLEASE ALLOW 20 MINUTES TO PREPARE
Cashew Basil Pesto (V)
Topped w/sliced tomato + goat cheese
Carrot Hummus (VG)
Topped w/walnut arugula pesto + pickled red onion
+SUBSTITUTE VEGAN CHEESE FOR ALL THREE CHEESES
3 Cheese (V)
Roasted tomato sauce, jack, cheddar + parmesan; topped w/cilantro
+SUBSTITUTE VEGAN CHEESE FOR ALL THREE CHEESES
ENTREES
Chickpea Coconut Curry (VG)
w/ sweet potato; served w/ sautéed kale + basmati rice
Chile Relleno (VG)
Roasted poblano chile pepper stuffed with quinoa, mushrooms + zucchini. Served w/roasted tomato sauce, creamy cashew “cheese’ + black beans
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
Buddha Bowl (VG)
Sautéed kale + brown rice w/Nori seaweed, tofu, pickled radish, avocado + sprouted watermelon seeds lightly tossed in a spicy ginger-garlic tamari sauce
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
SUBSTITUTE CHICKEN FOR TOFU
SUBSTITUTE SHRIMP FOR TOFU
SUBSTITUTE SALMON FOR TOFU
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
Kimchi Fried Rice
Brown rice stir-fried w/kimchi, peas, carrot + bok choy + topped w/over easy egg
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
ADD CHICKEN
ADD SHRIMP
ADD SALMON
+SUBSTITUTE TOFU OR TEMPEH FOR GROUND BISON — NO CHARGE
Japchae Korean Glass Noodle Stir Fry w/NM Bison
Yam noodles stir-fried w/local ground bison, carrot, celery, onion + wilted spinach in coconut amino + sesame sauce
+SUBSTITUTE TOFU OR TEMPEH FOR GROUND BISON — NO CHARGE
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
Salmon Donburi
Japanese style Atlantic salmon in a tamari, sake + butter pan sauce over brown rice w/peas, scrambled egg, pickled watermelon radish + scallion
+SUBSTITUTE CAULIFLOWER ‘RICE’ FOR BROWN RICE
Salmon Tacos
w/avocado purée, roasted corn + poblano salsa + pickled vegetables; served w/ a jicama + carrot salad tossed in a green chile vinaigrette
Hunter’s Chicken
Organic Roasted Chicken w/mushroom shallot sauce; served w/sautéed kale + roasted potato
Bison Burger
Local ground bison topped w/green chile, cheese + bacon; served w/mixed greens salad w/Dijon vinaigrette
Pumpkin Quinoa Veggie Burger (VG)
Housemade patty w/pumpkin, quinoa + chickpeas topped w/avocado + jalepeno red cabbage slaw; served w/side spinach salad w/red onion, red bell pepper, tomato + pepitas w/ Dijon vinaigrette