Hood River, OR
Marinated portobello mushroom topped with firebox grilled onions, melted Swiss cheese, and smoked jalapeño aioli.
Green cabbage, kale, and carrot with black chile vinaigrette, cotija cheese, and toasted pumpkin seeds.
Marinated portobello mushroom topped with firebox grilled onions, melted Swiss cheese, and smoked jalapeño aioli.
Green cabbage, kale, and carrot with black chile vinaigrette, cotija cheese, and toasted pumpkin seeds.
Served a la carte with the traditional Texas setup – white bread, housemade dill pickles, escabeche, and housemade barbecue sauce.
No vegan options.