The Pink Cabana Menu

3 chef's selection cheeses, fig and date chutney, grilled ciabatta, and marcona almonds

3 chef's selections, pickled seasonal vegetables, whole grain mustard, and grilled ciabatta

toasted almonds, shaved manchego, and Jerez vinaigrette

Mary's chicken thighs, pickles cabbage, cotija cheese, and crushed avocado

grapes, grilled shishito peppers, carrots, almonds, and madras curry oil

wild mushrooms, broccolini, butternut squash, white wine cream sauce, and reggiano cheese

griddled milk bun, aioli, celery, California paprika, and homemade vinegar potato chips

organic American cheese, heirloom tomato, iceberg, pickled red onion, dill pickle, brioche bun, Cabana sauce, and skin-on fries

skin-on fries, and shallot and herb butter

hummus and harissa, labneh, za'tar, and housemade yogurt naan

3 chef's selection cheeses, grilled ciabatta, fig and date chutney, and marcona almonds

3 chef's selections, pickled seasonal vegetables, whole grain mustard, and grilled ciabatta

toasted almonds, shaved manchego, and Jerez vinaigrette

California valley citrus, shaved fennel, fennel pollen, amlou, and goat cheese

hearts of palm, ruby grapefruit, avocado, and micro cilantro

cripsy calamari, artichokes, olives, Spanish paprika, and aioli

wild mushrooms, broccoli rabe, butternut squash, and reggiano cheese

celeryroot puree, wild mushrooms, caramelized pearl onions, and meunierre sauce

de puy lentils, gaerlic kale, yams, and vadouvan curry cream

saffron potatoes, turmeric cipollini onions, meyer lemon, and green olives

roasted parsnip puree, blood orange, coriander, and wild arugula

couscous, apricots, almonds, heirloom carrots, and tzatziki

aligot potato, roasted root vegetables, and red wine sauce