The Baja with hot sauce, crispy bacon and cheddar; The Rob with guacamole, chili sour cream, and pico de gallo; The Cowboy with pepper jack cheese, bbq sauce, bacon, and fried onions; Gooey Mac and Cheese and crispy house made onion rings on the side.

Crispy red chile masa fried east coast oysters with chipotle crema. Enjoyed as a "shooter", along with the over 140 varieties of tequila.

Indian street food menu from Tawa's bread bar menu. Corn & Asparagus Chat with fresh corn, grilled asparagus, red onion, and mint.

The first of the cold weather fruits and produce have been delivered to Match, and Executive Chef Matt Storch has produced a dessert that highlights beautifully. Fall spiced quince and hazelnut torte with blood oranges and their sorbet, crushed amoretti cookies, and a just-whipped cinnamon scented whipped cream.

Rosemary, chile pepper,and oregano seasoned tuna lay atop a bed of fingerling potatoes "in potacchio."

Fragrantly spiced meatballskewers, made of chicken and lamb, garnished with fresh onions and peppers, lay upon a bed of Chef Special green herb sauce. This dish is reflective of the flexibility that Indian cuisine has to blend in with popular food preparation.

An assortment of mini-bites chosen daily by the Chef. Each crostini is decorated with small portions from the menu. From honey ricotta and prosciutto topped with white figs, and avocado basil puree with poached shrimp and yellow cherry tomato, to goat cheese with roasted bell peppers, and eggplant caponata.

A traditional Greek rack of lamb succulently flavored with rosemary, thyme and garlic.

Slow roasted chicken breast, filled graciously with country-style Colombian chorizo, dried apricots and yucca stuffing, accompanied by cream whipped potatoes and wilted greens, topped with an orange-tequilla & honey reduction.