Dinner Menu
Tapas
Bacon Guacamole 17.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Croque Señor 14.
Seared ham and queso Oaxaca on ciabatta bread, covered with a chile de arbol béchamel, caramelized onions, and radish
Heirloom Tomatoes 13.
Heirloom tomatoes, sesame-ginger vinaigrette, marinated cucumber and basil, candied ginger hazelnuts, aji amarillo crema
Seared Scallops and Shishitos 23.
Pan seared scallops and shishito peppers served in a guajillo cream sauce with chorizo relish and salsa verde
Beef Chilaquiles 17.
Beef tenderloin, onion, and salsa ranchera tossed with fresh tortilla chips and cotija, served with soft-poached egg, smoked tomato-poblano rajas, and pickled jalapeños
Roasted Beets 12. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Tequila Prawns 18.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro
Yellowfin Tuna Crudo 21. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)
Beef Tenderloin Pinchos 17.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens
Mushroom Quesadilla 13.
Oyster and shiitake mushrooms, Monterey Jack, Garrotxa goat cheese, smoked tomato coulis, cilantro pepita pesto
Sopas
Sonoran-Style Halibut Chowder 13.
Garnished with queso fresco and guajillo oil, served with grilled house-made bread
Pozole 10.
Our current featured pozole garnished with mojo-napa slaw and radish. Please ask your server.
Sopa Especial 9.
Our current featured soup. Please ask your server.
Ensaladas
Ensalada del Alma 9./11.
Mesclun greens, jalapeño spiced olives, toasted pine nuts, Garrotxa goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette
Ensalada Hacienda 8./10. †
Hearts of romaine lettuce, spiced toasted pumpkin seeds, cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (contains egg yolk)
Platos Grandes
Pan Seared Halibut 39.
Harissa-coated halibut pan seared and served with a charred jalapeño creamed spinach, roasted potatoes tossed in onion jam, New Mexico chile crisps
Prawns in Crema 32.
Sautéed prawns served with a Dungeness crab potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a crab-scented cream sauce
Lamb Barbacoa 33. †
Leg of lamb grilled with barbacoa adobo, served with chanterelles, delicata squash, and kale sautéed in herbed butter and white wine, cilantro-lime aioli, delicata-pepita salsa, jalapeños (contains egg yolk)
Quesabirria 31.
Beef birria and queso Oaxaca in crispy corn tortillas, served with sweet corn-zucchini esquites, cotija, New Mexico chile
crema, onion and cilantro, birria reduction, radish
Cochinita Pibil 28.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Pollo al Chilindrón 30.
Chicken braised in tomato sauce with carrots, onion, green beans, bacon lardons, hazelnut agridulce, sweet carrot romesco
Grilled 8 oz. Filet Mignon 52. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens
Risotto 24.
Catalan sofrito risotto with a piperade of roasted peppers and tomato, basil-pepita pesto, shaved mahon cheese, basil
A $2.00 split plate charge may be added for some items
†The consumption of raw or undercooked meat, seafood, eggs, and wild mushrooms may increase your risk for food borne illness.