Pork Belly Burnt End Bowl
Indiana pork belly is brined, smoked, cubed up, and double smoked over hickory, then served over tater tots topped with cola BBQ, hot sauce, sunflower seeds, crispy onions, and cheddar cheese sauce.

Leo & Virgo
Homemade focaccia is brushed with garlic butter, toasted, and topped with whipped ricotta, Indiana heirloom tomatoes, and cantaloupe basil vinaigrette.

Short Rib Croquettes (4)
Braised short ribs are shredded, mixed with twice-baked potatoes, coated in panko breadcrumbs, deep-fried, and served with a Southern comeback sauce.

Brisket Chimichanga
A flour tortilla is stuffed with our house smoked brisket, shredded cheddar, scallions, and cilantro, deep-fried, and topped with queso sauce and guacamole. Served with Mexican rice.

50/50 Meatloaf Bites
Locally sourced Old Major Market 50% bacon, 50% ground beef is mixed into small meatloaf bites, smoked, deep fried, and served over twice-baked potatoes topped with meatloaf sauce, cola BBQ, crema, and crispy onions, and cornbread muffins.

Ein Prosit
Hand-cut pork tenderloin is coated in seasoned breadcrumbs, fried, and served over a bed of spaetzle tossed in a creamy pimento cheese sauce.
Vegetarian Option: Substitute Smoked & Fried Cauliflower

Argentinian Choripan
Locally sourced Old Major Market Choripan split, grilled, and served on a toasted jalapeño & cheddar roll with provolone, chimichurri, Peruvian salsa criolla, and pickled red onions. Served with a side of hand-cut french fries.
Vegetarian Option: Substitute Vegetarian Sausage

Peach Tres Leches
Layer of vanilla and condensed milk soaked sponge cake topped with macerated peaches, whipped cream, and cinnamon sugar.

Abuelita Cheesecake
Abuelita Mexican hot chocolate is mixed with vanilla cheesecake on a bed of chocolate chip cookie crust. Served with macerated raspberries and strawberries.

Pastel de Elote
Sweet corn coffee cake served warm, topped with almond and cherry glaze and vanilla ice cream.