BRUNCH MENU (Sat & Sun 11am-3pm)

TUNISIAN EGGS .......................................................................... 21

Braised Spinach, Kale, Brussels Sprouts, Leeks, Artichoke Hearts, Poached Eggs, Whipped Feta,

Harissa, Mint, Cilantro, Toast Points VG)

DUTCH BABY……………………………………………….…………………..16

Skillet Souffee Style Pancake, Maserated Louisiana Strawberries, Whipped House-made Ricotta,

Local Honey, Bee Pollen

SOUTHWESTERN HASH ........................................................ 18

Crispy Fried Yukon Gold Potatoes. Roasted Corn. Black Beans. Grilled Red Onions. Red Bell Peppers,

Pablanos. Fried Egg. Tossed in House Roasted Tomato Salsa. Topped with Cilantro. (GF, DF, VG)

FARMERS MARKET FRITTATA ..............................16

Quiche with out the Carbs! Seasonal Vegetables, Served with a Cocha Salad (GF, VG)

SOUTHWESTERN HASH ........................................................ 18

Crispy Fried Yukon Gold Potatoes. Roasted Corn. Black Beans. Grilled Red Onions. Red Bell Peppers,

Pablanos. Fried Egg. Tossed in House Roasted Tomato Salsa. Topped with Cilantro. (GF, DF, VG)

QUAIL & GRITS..........................................................................28

Two Grill Semi Boneless Quail, Sea Island Blue Grits, Pickled Grapes, Red Eye Gravy Sauce made w/

House Made Bacon

SEARED TUNA SALAD ................................................................ 28

Tamari Marinated and Seared Tuna Loin mixed with Arugula, Herbs, Watermelon Radish, Cherry

Tomatoes, And Cucumbers with a Sesame Yum Nua Dressing.

SPINACH SALAD . ......................... ................................................. 15

Baby Spinach, Apples, Red Onions, Red Cabbage, Shredded Carrots. Tossed in Curry Basil

Vinaigrette Topped With Roasted Pecans. Dried Red Currants. Sesame Seeds (V, VG, GF, DF)

ROASTED RAINBOW BEET & BURRATA SALAD ........... 18

Golden & Red Beets, Avocado, Arugula, Fennel, Orange, Toasted Almonds , Banyuls Vinaigrette (GF)

SPINACH SALAD ......................................... 15

Baby Spinach, Apples, Red Onions, Red Cabbage, Shredded Carrots. Tossed in Curry Basil Vinaigrette Topped With Roasted Pecans, Dried Red Currants, Sesame Seeds (GF, V, VG, DF)

YELLOWFIN TUNA SLIDERS………………………………………………………………..18

Fresh Sushi Grade Yellowfin, Tropical Fruit Salsa, Sicy Aji Amarillo Mayo, Brioch Bun

LAMB SLIDERS ............................................................................ 20

Chimayo Chili Seasoned Ground Lamb. Apple & Red Onion Marmalade. Melted Brie. Butter Lettuce.

Dill Salted Cucumbers

ROASTED VEGETABLE LASAGNA...........................................26

Roasted Red Bell Peppers, Zucchini, Yellow Squash, Fennel, Mushrooms, Basil, ConfitTomatoes,

Housemade Vegan Ricotta, Mozzarella and Parmesan Cheese (V,VG,DF)

INDONESIAN STIR FRIED NOODLES...................................... 18

Rice Noodles, Broccoli, Shiitake Mushroom, Carrots, Green Onion, Purple Cabbage, Spicy Lemongrass

Soy, Peanut Drizzle (GF, VG, V)

CRIOLLO..................................... ........................18

Choice of Braised Pork or Jackfruit, Black Beans, Rice, Plantains, Arepa (add egg +2)(GF, V, VG)

Indian CURRY ............................. ...... .............. 18

Roasted Chickpeas, Braised Green Cabbage, Spicy Curry, Purple Rice, Spinach Puree (GF, VG, V, DF)

BUTCHERS CUT.............................................................................32

Grilled Grass-fed Denver Steak, Gremolata, Smashed Fingerling Potatoes, Grilled Asparagus (GF, DF)

TUSCAN SALMON ........................................................................28

Potlach Seasoned Verlaso Salmon Filet. Zucchini & Squash Noodles. Warm Sundried Tomato

Cream Sauce. Fresh Cherry Tomatoes (GF)

A LA CARTE

Eggs Any Style (GF) . . . . . . . . . . . . . . . . . $3

Creamy Polenta (GF) . . . . . . . . . . . . . . . . $5

Prosciutto . . . . . . . . . . . . . . . . . . . . . . . . . $5

Baked Good of the Day .............……......... MP

Half Cocha Salad ......... . . . ……….. . . . . . $8

Soup of the D a y ........................................$8

Fresh Fruit ..................……………………………….... $6

Ar e p a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5

ADD Denver steak OR DUCK BREAST $25, SHRIMP, ORGANIC CHICKEN OR

SALMON $15, ORGANIC FARM EGG $3

Lunch Menu (Wed - Monday 11am - 3pm )

SOUP DU JOUR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SALADS

COCHA SALAD . . . . . . . . .Half 8 . . . . . . . . . . . . . . . . . . . . 12

Organic Mixed Baby Green, Shaved Brussel Sprouts, Carrots,

Za'atar, Preserved Lemons and Pine Nuts (GF, V, VG, DF)

ROASTED RAINBOW BEET & BURRATA.............. 18

Golden and Red Beets, Avocado, Orange, Shaved

Fennel,Arugula,Toasted Almonds, Banyuls Vinaigrette (GF)

SEARED TUNA SALAD. .......................................28

Tamari Marinated & Seared Tuna Loin mixed with Arugula, Herbs,

Watermelon Radish, Cherry Tomatoes, Cucumbers with a Sesame

Yum Nua Dressing. (GF, DF)

SANDWICHES

YELLOWFIN TUNA SLIDERS. . . . . . . . . . . . . . . . . . . . 18

Fresh Sushi Grade Yellowfin, Jicama Slaw, Spicy Aji Amarillo Mayo, Brioche

PASTRAMI SANDWICH. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

House-Made Pastrami, Gruyere Cheese, Confit Tomato, House-Made Sauerkraut, Bread & Butter Jalapenos, Marbled Rye

LAMB SLIDER. .................................................... 20

Chimayo Chili Seasoned Ground Lamb. Apple & Red Onion

Marmalade. Melted Brie. Butter Lettuce. Dill Salted Cucumbers.

MUSHROOM SHAWARMA ……………………………………..20

Charred Oyster mushrooms marinated in house shawarma rub, lacto fermented dill pickles, grilled onions and peppers, olive & greek Yogurt sauce, Feta cheese, Wrapped in Lavash

PLATES

CRIOLLO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Choice of Braised Pork or Jack Fruit with Peppers and Onions,

Coconut Rice, Black Beans, Plantains, Arepa with Cheese

(GF, VG) ***Can be made Vegan and Dairy Free**** (add Egg $2)

Indian CURRY.........................................18

Roasted Chickpeas, Braised Green Cabbage, Spicy Curry, Purple Rice, Spinach Puree (GF, VG, V, DF)

Rice Mix, House-made Chutney (GF, VG, V, DF)

INDONESIAN STIR FRIED NOODLES. . . . . . . . . . . . 18

Rice Noodles, Broccoli, Shitake Mushroom, Carrots, Green Onion,

Spicy Lemongrass Tamari, Peanut Drizzle (GF, VG,V, DF)

Honey MISO BOWL...................................18

Japanese Eggplant, Shitake Mushrooms, Baby Bok Choy, Green

Beans, Fried Tofu, Coconut Rice, Honey Miso Drizzle

(VG, V, DF) * Can be GF without Tofu

TUSCAN SALMON ........................................................................28

Potlach Seasoned Verlaso Salmon Filet. Zucchini & Squash Noodles. Warm Sundried Tomato

Cream Sauce. Fresh Cherry Tomatoes (GF)

THE BUTCHER'S CUT .................................32

Grilled Grass-fed denver Steak, Gremolata, Smashed Fingerling

Potatoes, Grilled Asparagus (GF, DF)

ROASTED VEGETABLE LASAGNA....................26

Roasted Red Bell Peppers, Zucchini, Yellow Squash, Fennel, Mushroom,

House-made Vegan Ricotta, Basil, Vegan Mozzarella and Parmesan

Cheese (V, VG, DF)

******ADD ORGANIC EGG $3, GRILLED GULF SHRIMP,

ORGANIC CHICKEN BREAST OR SALMON $15 ,

GRASS-FED denver steak OR DUCK BREAST $25

DINNER MENU (Wed - Monday 5pm - 9pm)

SHARABLES & STARTERS

WINE COUNTRY BOARD…………………….…………………..……...…28

Selection of Cheeses & Cured Meats, Homemade Mustard, Pickled Veggies, Toast Points 

SOUP OF THE DAY….........……………………………………….................6

COCHA SALAD: HALF............. 8 WHOLE..........12

Shaved Brussel Sprouts, Organic Mixed Greens, Organic Carrots, Za'atar, Preserved Lemon, Pine Nuts (GF, V, VG, DF) 

ROASTED RAINBOW BEET & BURRATA SALAD............................18

Golden and Red Beets, Avocado, Orange, Shaved Fennel, Arugula, Toasted Almonds, Banyuls Vinaigrette (GF, V,VG)  

SPINACH SALAD.........................................15

Organic Baby Spinach, Apples, Red Onion, Red Cabbage, Shredded Carrots, Curry Basil Vinaigrette. Topped with Roasted Pecans, Dried Red Currents, Sesame Seeds (GF,V,VG, DF)

WAKAME SEAWEED PASTA...…………………………………………………...20

Yuzu Kosho Butter Sauce, Dried & Smoked Scallops, Toasted Panko, Snow Pea Tendrils

 CACHAPA…………………………………...……..................………...….….15 

 Venezuelan Corn Cake, (Choice of : Slow Roasted Pork or Jackfruit) Cheese, Crema, Pickled Red Onion, Organic Spicy Microgreens (GF, Can be made VG,V, DF) 

SALMON BELLY RILLETTE..................................................................18

Mix of Poached & Smoked Sushi-Grade Salmon Belly, Pâté, Chives, Lemon, Rye Toast Points

ST. LOUIS RIBS.......................................…24

Kimchi BBQ Rub, 18 Hour Sous-Vide in Nuoc Cham Sauce,Roasted Sweet, Sour & Spicy Sauce, Cucumber Salad (DF, GF)

SPICY KOREAN TOFU (KKANPUNG DUBU)……..…16

TOFU STIR FRIED WITH CHILIES, GARLIC, GREEN ONION, HOUSE MADE VEGAN KIMCHI, SPICY MAPLE SAUCE, SESAME SEEDS (DF,GF,V,VG)

TEA SMOKED WINGS…16

LAPSANG SOUCHONG TEA SMOKED CHICKEN WINGS, ORANGE BRAISED FENNEL, GINGER CHUTNEY (DF, GF)

YELLOWFIN TUNA.....................................................................................18

Seared Tuna on a Crispy Rice Cake, Tropical Mango & Cucumber Salad, House-made Chili Crisp, Micro Cilantro, Aji Amarillo Peppers (DF, GF)

GRILLED SPANISH OCTOPUS……………………………….……….…… 25 

Sous-Vide and Grilled Octopus, Grilled Chorizo Bilbao, White Bean Puree, Salad of Castelvetrano Olives, Celery, Preserved Lemon, Arugula, Fingerling Potatoes, White Beans, Calabrain Chili Vinaigrette (GF, DF) 

 ADD TO ANY DISH : GRASS FED denver STEAK $25, GULF SHRIMP, SALMON OR ORGANIC CHICKEN BREAST $15

FROM THE GARDEN 

Indian Curry………………………………………………….………………………...............18

Roasted Chickpeas, Braised Green Cabbage, Spicy Curry, Purple Rice, Spinach Puree (GF, VG, V, DF)

Rice Mix, House-made Chutney (GF, VG, V, DF) 

INDONESIAN STIR FRIED NOODLES...................................................18 

Rice Noodles, Broccoli, Shitake Mushrooms, Haricots Verts, Carrots, Green Onion, Seasonable Vegetables, Spicy Lemongrass Soy, Peanut Drizzle (GF, V, VG, DF) 

ROASTED VEGETABLE LASAGNA ...........................................................26 

Roasted Red Bell Pepper, Zucchini, Yellow Squash, Eggplant, Fennel, Mushrooms, Confit Tomatoes, Basil, Hpousemade Vegan Ricotta, Mozzarella and Parmesan Cheese ( V,VG, DF)  

FROM THE SEA 

CIOPPINO ................................................................................................................ 40

An Ode to Seafood…San Francisco Style Seafood Stew, Pan Seared Scallop & Louisiana Gulf Shrimp, Little Neck Clams, PEI Mussels, Fresh Fish, Tomato Seafood Broth, Toast Points (GF)

HERB PESTO MUSSELS ..............................................................................28

White Wine Steamed PEI Mussels, Fresh Herb Pesto, Roasted New Potatoes, Touch of Cream

GRILLED FRESH CATCH.....................................................MP

Pan Seared Fresh Fish, Orange & Red Currant Romesco, Parsley Cream, Roasted Celery Root, Fried Eggplant

FROM THE LAND 

.LAVENDER BRAISED LAMB SHANK.......................................................48

Sunflower Seed Risotto with Roasted Maggie's Mushrooms Mix, Pomagranate Seeds

GRILLED JASMINE TEA BRINED PORK COPPA............................... 34

Olive & Golder Raisin Compote, Provencal Tomatoes, Creamy Spinach Orzo

BRAISED SHORT RIB............................……….………………………………………….…...…38

24 HR Braised BEEF Short Rib, Charred Broccolini, Parsnip Puree, Balsamic Roasted Pearl Onion, Parmesan Ju,

Pickled Daikon Root

V – Vegan. VG – Vegetarian. GF – Gluten Free , DF - Dairy Free

ALL TOGO ORDERS HAVE AN AUTOMATIC SERVICE CHARGE OF 10%. THIS FEE GOES TO OUR KITCHEN STAFF TO HELP INCREASE THEIR QUALITY OF LIFE.

MANY THANKS TO OUR FAMILY OF PURVEYORS:

 Fullness Organic Farms, Iverstine Farms,

Mushroom Maggie, Westdome Nursery, Covey Rise, River Road

Coffee, Plantation Pecan Company, Greener Pastures, Kent Farms, Flecher Farms, Luckett Farm 

V – Vegan • VG – Vegetarian • GF – Gluten Free 

WE ARE PROUD TO SERVE

OUR GUESTS ALKALINE WATER

Executive Chef : Saskia Spanhoff ~ Chef de Cuisine: Nathan McHand