Changes to the Menu

We ran a Red Chile Turkey Slider as a special a few weeks back, for a couple of days, and received more positive feedback on this special than any prior. Now we don't like to repeat our specials because this is our only outlet for creativity each week and being able to come up with spur of the moment specials using whatever inspires us at the market is what it is really all about. So we decided to compromise. We will leave the Red Chile Turkey Slider on the menu until Christmas and we will continue to rotate a new special each week as well. For those of you that didn't get a chance to try it we took 5 types of chiles (ancho, guajillo, pasilla, chipotle, and arbol) and created a smoky slightly spicy tomato broth that we pressure cooked a whole turkey in. We then shredded the turkey and tossed it with some of the reserved cooking liquid. This gets topped with fresh cilantro sprigs, crispy tortilla strips and applewood smoked sweet corn foam. The foam gets its flavor from sautéing sweet corn and blending it with heated cream. After letting this mixture steep for a while we strain it through cheese cloth and pour it into an isi gourmet whip. We fire up our Poly Science smoking gun loaded with applewood dust and give the isi a little hit before quickly sealing the chamber and charging it with 2 nitrous cartridges. A couple shakes to disperse the smoke and a quick chill and we are ready to go.
Another change we will be making to the menu is removing the chicken fried roasted corn guacamole. We do realize this will probably upset a lot of its fans but we are fed up of trying to find a decent avocado in November or December. Many hours have been sacrificed driving from store to store to try to find avocados worthy of being made into our guacamole. In its place we will be serving up the all new "Magnificent Mushroom" slider. This red wine vinaigrette marinated porto gets seared on a cast iron skillet before landing home on a toasted fresh baked bun slathered in locally produced Texas goat cheese topped with cool crisp shredded iceberg lettuce and an refreshing salsa made up of kalamata olives, orange segments, zest, red onion, and parsley. This slider of course can accommodate our vegan friends by simply omitting the Texas goat cheese.
Last but not least we will be substituting the roasted corn guacamole on our black bean burger with a sweet corn relish and swapping out the chipotle mayo with our crowd favorite STR (smoked, toasted, roasted) sauce.