We take a lot of pride in making it ourselves. Our flavors and recipes are unique to Hugo’s and your palate will know the difference.
Dill pickle chips are battered, deep-fried and served with two sauces: ranch and tangy BBQ. Pairs well with Xingu Black beer. 8.00
Oven‐baked, skillet‐hugging pancake puffs up to fill your plate. Topped with strawberries and bananas, dusted with powdered sugar and garnished with a mint leaf. Served with organic maple syrup. Pairs well with Ben Shan Oolong tea. (AM only). 13.00
Seeded, whole‐wheat, griddled pocket bread stuffed with sauteed thinsliced marinated tofu, sliced shiitake mushrooms, chopped scallions, ginger, garlic and house‐made teriyaki sauce. Topped with a lettuce, cilantro, basil & mint mix tossed with sesame ginger dressing, and slightly spicy house‐made kimchee. Served with organic mixed greens. Pairs well with Rioja Blanco white wine. 13.50
A pan roasted and beautifully marbled 10oz Rib‐Eye served with two sides and a sauce from our Create‐A‐Plate offerings. Pairs well with Malbec red wine. 29.00
Prepared with bread, eggs, cream, shredded coconut, currants, brown sugar, vanilla and Saigon cinnamon. Topped with caramel sauce, a dusting of powdered sugar, a dollop of whipped cream and a mint leaf. Pairs well with Ginger Turmeric tea. 7.50
House lemonade with healing Chai spices. 4.50
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