Cafe 333

Arugula, strawberries, goat cheese, charred shallots and candied walnuts, tossed in a peach vinaigrette.

Current selection: Fire Roasted Red Pepper.

House-made bread served with carotene butter and marinated olives.

Roasted carrot wrapped over panela cheese with parsley pesto and carrot emulsion.

Pita bread, house-made hummus, sliced vegetables.

Crispy polenta fries finished with Romano and Parmesan.

Prosciutto-wrapped sheep's milk mozzarella with shallot jam, served on house-made toasted focaccia.

Three tandoori-marinated wings, breaded and fried until golden, served with cooling raita sauce.

Braised pork shoulder topped with provolone, crispy onions, cilantro, and habanero salsa, served with truffle fries.

Smoked Gouda, fried onions, and house-made pickles, served with truffle fries.

Served with crème anglaise and pear sorbet, garnished with candied walnuts.

Caramelized banana cookie layered with banana crémeux and banana mousse, finished with a brûléed banana slice.

Sweet corn custard with peach syrup and a toasted sesame tuile.

A chef-selected assortment of cured meats, artisan cheeses, and crackers with housemade jams.

Served with pita, beet hummus, feta, and olives.

Served over mashed plantains, with cherry mole and mango-lime chutney.

Two crispy soft-shell blue crab tacos topped with carrot slaw, habanero salsa, and queso fresco, served with cilantro-lime quinoa and chickpea salad.

Slow-roasted carnitas wrapped in savory masa, topped with salsa verde, habanero salsa, and queso fresco, served with cilantro-lime quinoa and chickpea salad.

Topped with mango coulis, fresh lime zest & a black sugar brittle.