Butterfly Burger

Tater Tots "down n' dirty" with queso-chorizo fundido sauce, pico de Gallo, and cotija cheese

Mahi Mahi with wasabi ginger sauce and mango salsa served with crispy potato strings - wrapped in bib lettuce. Amazing!

Gluten-Free: Burrata with organic arugula, roasted tomatoes and artichokes, marinated butter beans, and EVO, drizzled with balsamic reduction.

A Chef Dahl Speciality. Caramelized onion soup with roasted garlic and sherry paired with gruyere toast.

Gluten-Free. Organic kale with grilled lemon chicken, Tillamook white cheddar, peppered bacon, avocado, pico de gallo, and chipotle Caesar dressing topped with haystack potato garnish.

Gluten-free. Romaine hearts, Caesar Brutus dressing, Marcona almonds, and shaved parmesan with crispy shoestring potatoes.

Organic arugula salad with confetti quinoa, avocado, mango pico de gallo and pepitas.

Plain Cheeseburger with Fixings - Lettuce, Tomato & Onion on an Artisan Bun.

Manchego cheese, peppered bacon, guacamole and chipotle aioli on a artisan bun.

Tillamook white, aged cheddar, Louis remoulade, shredded romaine, and crispy onion strings on an artisan bun ((( No Substitutions)))

Smothered in sautéed mushrooms and finished with imported truffle gouda and house dijonnaise on an artisan bun. ((( No Substitutions )))

Tillamook white, aged cheddar, 4 Roses bourbon, with maple caramelized onion, bacon confit and dijon sauce on an artisan bun. (((No Substitutions)))

Burrata, oven-roasted Campari tomatoes, basil pesto, balsamic reduction, and organic arugula on an artisan bun. ((( No Substitutions )))

Signature maple teriyaki burger, charred pineapple, wasabi-ginger sauce, and haystack potatoes on an artisan bun.

Patty melt-style burger smothered in charred onions, Gruyere cheese and Dijonnaise on grilled caraway rye bread with au jus

All-natural, free-range grilled chicken breast, peppered bacon, guacamole, Manchego cheese, and Pimentón aioli on a whole grain bun. ((( No Substitutions )))

Wild-caught Mahi Mahi filet, house teriyaki with wasabi-ginger sauce and shredded romaine on whole-grain bun with grilled pineapple

100% Wagyu beef all-natural grilled hot dog

Our signature guacamole on toasted multi-grain bread with pico de gallo. Great Vegan open-faced sandwich.

"A Vegan's Dream," lentil-walnut sofrito burger finished with oven-roasted Campari tomatoes, shredded lettuce, and Pimentón aioli on a whole grain bun or butter lettuce cup.

"The Ultimate Vegetarian Filet," grilled and marinated portobello mushroom, caramelized onion, manchego cheese, shredded romaine and chipotle aioli on a whole-grain bun.

Wild-caught Mahi Mahi filet, house teriyaki with wasabi-ginger sauce and shredded romaine on whole-grain bun with grilled pineapple

Gluten-Free; with House-made, Charred Tomato Ketchup.

Our Signature Sides are portioned for 2 or more.

Our Signature Sides are portioned for 2 or more.

Firecreek Espresso, hazelnut, and biscotti crumbles

Orgasmic combo of frozen banana, salted dulce de leche caramel, and salted peanut butter filled pretzels

Delicious Chocolate

Organic blueberries and Local Lavender (A Blizzard of Blueberries!)

Limoncello sorbet, vanilla bean gelato and lemon cookie crumble (The Lemon Freeze of your Dreams)

Decadent Valrhona chocolate and Mint Fusion Madness, chocolate sauce, and whipped cream

In The Elixir of Life Cookbook: Finding Love and Joy in the Passionate Pursuit of Food, Lisa Dahl travels to Tuscany, Italy, to celebrate the elixirs of the olive and vine and the elixir of inspiration that underlies her decades of Italian and Mediterranean-influenced cuisine.

This is the Mariposa Latin Inspired restaurant cookbook. The recipes are inspired by Lisa's travels through Argentina, Chile, and Uruguay. Cooking with many chefs and understanding the culture.