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Specials for October 2014

Lentil Walnut Pate & Red Pepper Hummus


A serving of each: lentil walnut pate made from French green lentils, caramelized onions, garlic, wine and walnuts, and red pepper hummus, both topped with roasted garlic-jalapeno sauce, pico de gallo and parsley. Served with crispy rosemary garlic toast.


Sweet Potato Fries

Hand cut here at Hugo’s. Breaded and seasoned with Chef Nabor’s secret recipe. Served with roasted garlic-jalapeno sauce.


Tamaletatta (AM Only)


An open face omelet made with organic eggs and sweet corn tamale mix, topped with sautéed corn, zucchini, red and green peppers, onions, tomatoes and roasted tomato sauce. Topped with melted cheddar cheese, sour cream, diced avocado, pico de gallo and chopped cilantro.


Pineapple Coconut Pancakes (AM Only)


An old favorite returns! Topped with sliced banana, toasted slivered almonds and shredded coconut. Served with coconut cane syrup.


Ayurvedic Stew

A warm, autumn-inspired stew of white sweet potatoes, zucchini, yellow squash, carrots, celery and kale combined with the Trinity Roots (ginger, garlic and onions) toasted organic millet and Pitta spices. Served with steamed broccoli. 12.50 Add tofu, chicken or smoked pork loin.


Warm Italian Salad


Sautéed grape tomatoes, artichokes, mushrooms, red onions, broccoli, green beans, asparagus, mixed leafy greens, fresh herbs and garbanzo beans tossed with balsamic dressing. Garnished with chopped candied walnuts.


Caprese Potato Pancake Sandwich


Layers of soft fresh mozzarella or organic tofu, juicy heirloom tomatoes and fresh basil leaves on crispy potato pancakes spread with kalamata-red pepper relish. Served with mixed greens.


Wild Alaskan Sockeye Salmon

Sautéed wild salmon filet glazed with honey chipotle sauce. Served with sides of Mayan potato salad and sliced heirloom tomatoes topped with cucumber relish.


Mary's Roasted Chicken

For the transition from summer to fall, we use Ayurvedic Pitta seasonings (a mix of fennel, cardamom, coriander, cinnamon, cumin, turmeric and ginger) as a rub for roasting Mary’s Chicken to a golden brown. Served with leafy greens and a mix of French green lentils and rich caramelized onions.


Plato Mayan

We start by grilling a portabella mushroom and nopales, lightly marinated in a cilantro-jalapeño pesto. Accompanied by our guajillo cauliflower stew, a scoop of house-made Mayan potato salad with scallions and bell peppers, and garnished with esquites (corn relish), sliced avocado and pico de gallo. This dish is moderately spicy.


Apple Cider Martini

House-made spiced apple cider with Soju and muddled fresh grapes shaken over ice. Served in a chilled martini glass. (Studio City Only)


Watermelon Lemonade

A blend of house lemonade with an infusion of fresh watermelon. Watermelon is high in lycopene, a phytonutrient that’s especially important for our cardiovascular health.Delicious, refreshing and really good for your body.


Whiskey Maple Leaf

Makers Mark, fresh lemon juice, organic maple syrup and a dash of bitters. Served chilled on the rocks with an orange twist. (West Hollywood & Agoura Hills Only)