MERCADO SAGRADO AT BIG SUR – NOURISHMENT

IN ADDITION TO AN ARRAY OF EXPERIENTIAL PROGRAMMING, THE MAKERS WE’LL SHOWCASE IN THE GALLERY, OUR HEALERS IN RESIDENCE, AND THE LOVE YOGA + LOCALS AT LOVE YOGA STUDIO, WE’VE ALSO INVITED SOME OF OUR FAVORITE CULINARY ALCHEMISTS TO SHARE THEIR CREATIONS.

WE’LL BE OFFERING A SPECIAL MENU IN THE VILLAGE RESTAURANT, THURSDAY – SUNDAY BY MERCADO SAGRADO GUEST CHEF GREG ARNOLD OF DARKHORSE ORGANIC WITH SPROUTCRAFT CREAMY.

*locals $10 off please email us hello@consciouscityguide.com with your local I.D and we’ll send you a code linked to your name

MENU WILL BE SIMILAR TO THE BELOW EACH WEEK WITH SEASONAL OFFERINGS + AVAILABILITY.

ALL COURSES WILL START WITH NUT CHZ. PICKLES. TOASTS. FERMENTS

BRUNCH / LUNCH SERVICE IS $42 *service tip already included

TWO SEATINGS : 12PM + 2PM

DINNER / SERVICE IS $82 *service tip already included

TWO SEATINGS: 6PM + 8PM

* A La Carte options also available at the restaurant

JUNE 9 and 29 THERE WILL BE ADDITIONAL SEATINGS TO THE ABOVE

BRUNCH / LUNCH ADDITIONAL 10 AM SEATING

DINNER SEATINGS CHANGE TO: 5PM, 7PM + 9PM

For additional details or A La Carte Reservations please call +1 (831) 667-5128

LUNCH /BRUNCH

THURSDAYS:

SOCCA LAHAMAJOUN- BISON OR MUSHROOM MINCE. RASEL HANOUT. SAN MARZANO. GRILLED RAPINI, ZAMORANO, GRAN TAHINI, HERBS, FLOWERS.

HEN OF THE WOODS TARTINE- GRILLED SOURDOUGH. CONFIT OF GARLIC. CHARDONNAY. ORGANIC FRENCH CREME FRAICHE. PARSLEY. THYME. CHERVIL. NASTURTIUM.

FRIDAYS:

INJERA PLATTER- FERMENTED TEFF INJERA. RED LENTIL, MISER WOT, AND CARROT WOT. AZIFU. BEETROOTS. POTATO AND CABBAGE ALICHA. GOMEN.

ETHIOPIAN SALEFA- HEIRLOOM TOMATO. PADRON PEPPERS. RED ONIONS. SAMPHIRE. GEM LETTUCE. MINT. SUMAC. SUF FITIFIT.

SATURDAYS:

TRADITIONAL OR JACKFRUIT TACOS- FERMENTED CASHEW CREME. ORGANIC MASA TORTILLAS. CILANTRO. PICKLED CARROT. FERMENTED JALAPENO. RADISHES.

CHARRED ROMANESCO SALAD- RYE BREAD CRUMBS. MULBERRIES. HAZELNUT. WILD ARUGULA. SERVED OVER CACAO AND CAYENNE BLACK BEAN.

SUNDAYS:

SMOKED PASTRAMI ON CHARRED SOURDOUGH- TURMERIC SAUERKRAUT. FERMENTED DIJON. PICKLED CUCUMBER WITH GRILLED POTATO AND HERB SALAD

CHILLED SOUR CHERRY SOUP- FENNEL. TOMATO DASHI. TOASTED SUNFLOWER. SUMMER HERBS. CREME FRAICHE.

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DINNERS

THURSDAYS:

RAGOUT OF BISON WITH LABNE LASAGNA. GF PASTA. SAN MARZANO. HERBS D’ FINE. PECORINO ROMANO. PICKLED BEETROOT.

CHARRED HARICOT VERT. SHALLOTS. CAPERS. SMOKED ALMOND. CORIANDER ALEPPO AND PARSEDLY.

SALAD OF BRAISED BEEF. GRILLED CARROT. APPLE. RADICCHIO. MOROCCAN OLIVES. BLACK VINAIGRETTE. PICKLED MUSTARD. CASHEW CHEESE. DILL.

FRIDAYS:

OYSTER MUSHROOM BOUILLABAISSE- HEIRLOOM TOMATO. ORANGES. MANZANO CHILI. OYSTER MUSHROOM CRACKLIN. PATTY PAN. CUCUMBER. DULSE. BLACK BASI. PINK ROSES.

SUMMER GARGOUILLOU- A MARRIAGE OF RAW, FERMENTED AND COOKED VEGETABLES. FRUITS. FLOWERS AND HERBS WITH ROMESCO SALMARILLO, SMOKED TAHINI AND VINAIGRETTES

PATATAS BRAVAS- SMASHED WEISER FARMS PURPLE POTATO, WILD BLUEBERRIES. ROMESCO. CHIVE BLOSSOM.

SATURDAYS:

BEEF BOURGUIGNON- ORGANIC GRASS FED CHUCK BRAISED IN A NATURAL RED BURGUNDY WITH CARROT, SHALLOT, BACON, MUSHROOM. SERVED OVER CREAMED HEIRLOOM GRITS.

ASPARAGUS AND STRAWBERRY SALAD- RADICCHIO, ALMOND, BLACK RADISH, KUMQUAT, LEEK, MACADAMIA YOGURT, NASTURTIUM, AND FERMENTED PLUM VINAIGRETTE.

BLACK SUCCOTASH- BLAACK CRIM TOMATO. BLACK BASIL. BLACK MOROCCAN OLIVES. OKRA. SWEET SUMMER CORN. PADRON. PATTY PAN. SUMMER HERBS D’FINE. LEMON. FLOWERS.

SUNDAYS:

CHORIZO AND WHITE BEAN CHILI- FRIED EGG. MUSTARD GREEN. SUMMER HERBS.

WHOLE AVOCADO SALAD- GRILLED STONE FRUIT. GEM LETTUCE. PURSLANE. CHARCOAL VINAIGRETTE. PEPITAS. DILL. CRESS, URFA BIBER.

GRILLED BROCCOLI RABE. ROASTED HEIRLOOM TOMATO. PICKLED ROMANESCO. THIN SOURDOUGH. MOROCCAN OLIVES. HERBS.