Zuni Café

with butter

with frisée, Sungold tomatoes, basil, and coriander seeds

with ajo blanco and charred scallion vinaigrette

with Belgian endive, feta, and spiced pumpkin seeds

with celery, Parmigiano-Reggiano, and coquillo olives

with marinated beets, toasted hazelnuts, chives, and creamy mustard dressing

with mascarpone or Parmigiano-Reggiano

with Sweet 100 tomatoes and mint gremolata

with corn, sorrel, and black pepper

with chanterelle mushrooms, thyme, garlic, crème fraîche, and Parmigiano-Reggiano

with grilled Shishito peppers and summer squash, avocado, cotija cheese, and cilantro

with Rana Roja beans, Early Girl tomatoes, and olivada

with Bintje potatoes, young carrots, radishes, and three-herb beurre blanc

with roasted romano beans, cranberry bean ragoût, guanciale, sweet peppers, and saffron

roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 60 minutes); $1 from each chicken sold is donated to UR Blessings, a mutual aid organization working to end food injustice

with butter

with celery, Parmigiano-Reggiano, and coquillo olives

with feta, tender herbs, and pistachio aïllade

with lemon cucumber, marinated beets, radishes, spiced pumpkin seeds, and buttermilk dressing

with mascarpone or Parmigiano-Reggiano

with herbed yogurt

with chanterelle mushrooms, wild nettles, garlic, lemon zest, and Parmigiano-Reggiano

Llano Seco Ranch pork in salsa roja with cannellini bean purée, cabbage slaw, avocado, cotija cheese, and cilantro

grilled rare with Bintje potatoes, peperonata, and Sweet 100 tomato salmoriglio

roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 60 minutes); $1 from each chicken sold is donated to UR Blessings, a mutual aid organization working to end food injustice

with aïoli* and Zuni pickles

with butter

with frisée, Sungold tomatoes, basil, and coriander seeds

with ajo blanco and charred scallion vinaigrette

with Belgian endive, feta, and spiced pumpkin seeds

with celery, Parmigiano-Reggiano, and coquillo olives

with marinated beets, toasted hazelnuts, chives, and creamy mustard dressing

with mascarpone or Parmigiano-Reggiano

with Sweet 100 tomatoes and mint gremolata

with corn, sorrel, and black pepper

with chanterelle mushrooms, thyme, garlic, crème fraîche, and Parmigiano-Reggiano

with grilled Shishito peppers and summer squash, avocado, cotija cheese, and cilantro

with Rana Roja beans, Early Girl tomatoes, and olivada

with Bintje potatoes, young carrots, radishes, and three-herb beurre blanc

with roasted romano beans, cranberry bean ragoût, guanciale, sweet peppers, and saffron

roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 60 minutes); $1 from each chicken sold is donated to UR Blessings, a mutual aid organization working to end food injustice

with butter

with celery, Parmigiano-Reggiano, and coquillo olives

with feta, tender herbs, and pistachio aïllade

with lemon cucumber, marinated beets, radishes, spiced pumpkin seeds, and buttermilk dressing

with mascarpone or Parmigiano-Reggiano

with herbed yogurt

with chanterelle mushrooms, wild nettles, garlic, lemon zest, and Parmigiano-Reggiano

Llano Seco Ranch pork in salsa roja with cannellini bean purée, cabbage slaw, avocado, cotija cheese, and cilantro

grilled rare with Bintje potatoes, peperonata, and Sweet 100 tomato salmoriglio

roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 60 minutes); $1 from each chicken sold is donated to UR Blessings, a mutual aid organization working to end food injustice

with aïoli* and Zuni pickles

with butter

with frisée, Sungold tomatoes, basil, and coriander seeds

with ajo blanco and charred scallion vinaigrette

with Belgian endive, feta, and spiced pumpkin seeds

with celery, Parmigiano-Reggiano, and coquillo olives

with marinated beets, toasted hazelnuts, chives, and creamy mustard dressing

with mascarpone or Parmigiano-Reggiano

with Sweet 100 tomatoes and mint gremolata

with corn, sorrel, and black pepper

with chanterelle mushrooms, thyme, garlic, crème fraîche, and Parmigiano-Reggiano

with grilled Shishito peppers and summer squash, avocado, cotija cheese, and cilantro

with Rana Roja beans, Early Girl tomatoes, and olivada

with Bintje potatoes, young carrots, radishes, and three-herb beurre blanc

with roasted romano beans, cranberry bean ragoût, guanciale, sweet peppers, and saffron

roasted in the wood-fired brick oven; warm bread salad with scallions, garlic, bitter greens, dried currants, and pine nuts (approximately 60 minutes); $1 from each chicken sold is donated to UR Blessings, a mutual aid organization working to end food injustice