Comedor | The Menu
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meat

bbq pork ribs
13
calypso bean salad, wild leeks, honey biscuit crumble
CHEF'S BURGER*
12
ask us about the deets
FLANK STEAK*
15
salsa roja, mushroom escabeche, gremolata
SPICY PISTACHIO CHICKEN WINGS
11
whipped avocado, honey, lime
braised short rib galettes
14
sweet + sour red wine chutney, frisee, jus

seafood

pistachio mackerel paté
12
pickled fennel, garlic crostini, herbs
Chilean ceviche
15
chilis, champagne mango, herbs + citrus
OCTOPUS DIRTY RICE
16
shrimp, scallop + smoked oyster crema, etouffee sauce
Latin spiced yellowfin tuna*
16
avocado, salsa picante, spiced peanuts
JONAH CRAB + SMASHED BUTTERBALL POTATOES
13
fonduta, shaved fennel, crispy leeks
SCALLOP EMPANADAS*
14
fontina + picholine olive crema
$1 DOLLAR OYSTERS* (during winter)
1
tuesdays, wednesdays + thursdays from 5pm - 6:30pm

vegetarian

ORANGE + ROASTED FENNEL SALAD
10
buttercup squash, hazelnuts, roasted garlic honey vinaigrette
wild rapini + lentil sopaipillas
10
basil chimichurri, watercress
Chilean Cobb salad
11
local greens, grilled avocado, cashew crumble, spring garlic vinaigrette
RAINBOW BEET SALAD
9
shallots, pistachios, tarragon vinaigrette
MUSHROOM CROQUETAS
11
pine nuts, sherry shallots, bourbon molasses
wild mushrooms
12
rapini, ajo blanco, muscat grapes, almonds
HALF A PINT OF PICKLES
6
mustard + crunchy baguette
BRUSSELS SPROUT HASH
10
leeks, mushrooms, tons of chilies, almond couscous
PAPAS FRITAS
6
scallion salsa, cotija cheese, merkén

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 3% kitchen appreciation charge will be added to all checks. For more information visit our About section.

sweets

TEMPURA FRIED BROWNIE
8
dulce de leche
GRILLED FIG CAKE
8
almond crumble, fro-yo
JAKOB'S ICE CREAM
6
flavor of the week
BRUNCH
home made donuts, bagels and more…

small plates

pastry of the week
7
handmade by chef Fernanda
HOUSE-MADE DONUT
3
chocolate ganache, dulce de leche
BRUSSELS SPROUT HASH
10
leeks, mushrooms, chilies, almond couscous
cheesy puffs
9
crispy bacon, fonduta, charred scallions
chilean cobb salad
11
local greens, grilled avocado, cashew crumble
MINI CHEESE EMPANADAS
9
comedor’s dipping sauce

big plates

FLAT PATTY BURGER*
15
fried egg, scallion salsa, french fries
chilean eggs benedict*
12
lentil queso, poached eggs, basil chimichurri
SCRAMBLED EGG TACOS
12
potato + brussels sprout hash, cotija cheese, hot sauce
S’MORES FRENCH TOAST
11
chocolate ganache, toasted merengue
OPEN-FACED EGG SAMMY*
11
texas toast 2 sunny side up eggs, whipped avocado
smoked spanish mackerel paté
12
bagel, cream cheese, capers, red onion
STEAK FRITES*
16
caramelized onion mayo, chili chutney, poached egg

sides

MIX GREEN SALAD
3
CRISPY BACON
4
TOAST
2
JAM
0.50
FARM EGG*
2
FRENCH FRIES
6
HOUSE-MADE BAGEL
4

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

A 3% kitchen appreciation charge will be added to all checks. For more information visit our About section.

COCKTAILS
creative cocktails, laid back vibe

cocktails

Das Quickness
12
bison grass vodka, mastiha, lime, Chartreuse
Comedor Down
12
spiced dark rum, lemon, agave, angostura bitters
El Basilisco
12
chili infused tequila, lime, Aperol, agave + grapefruit
Mr. Vorhees
12
single-barrel bourbon, French cassis, lemon, bitters
Black Unicorn (house-made milk punch)
12
bourbon, rum, green tea, star anise
Grandma’s Vesper
12
fennel infused gin, lemon, rose petal, coriander-honey, Peychaud’s
Gravel Ghost
12
mezcal, persimmon purée, black peppercorn + Cocchi Americano