Bacon Guacamole 14.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Papas Fritas 9.
Twice fried russet potatoes tossed with blackening seasoning, served with cashew “queso”, pico de gallo, jalapeño, radish, avocado-tomatillo salsa
Sweet Potato and Goat Cheese Empanadas 11.
Fresh masa filled with roasted sweet potato and chèvre, served with Brussels sprout slaw, pomegranate salsa, pasilla de Oaxaca aioli
Pork Belly and Scallops 18.
Pan seared scallops and twice cooked pork belly served with aji Amarillo gel, roasted sweet potato pico de gallo, spiced quicos, green onion, radish
Hazelnut Picadillo “Crunch Wrap” 11.
Flour tortilla crunch wrap filled with ground beef and hazelnut picadillo, nacho cheese sauce, corn tostada, and black beans, served with pico de gallo, pickled onions, avocado-tomatillo salsa
Roasted Beets 10. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Tequila Prawns 14.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro
Yellowfin Tuna Crudo 17. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)
Beef Tenderloin Pinchos 14.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens
Poblano Chile Relleno 12.
Cornmeal coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera
Mushroom Quesadilla 10.
Oyster and shiitake mushrooms, Monterey Jack, Garrotxa goat cheese, smoked tomato coulis, cilantro pepita pesto
Our current featured pozole garnished with mojo-napa slaw and radish. Please ask your server.
Sopa Especial 7.
Our current featured soup. Please ask your server.
Ensalada del Alma 6./10.
Mesclun greens, jalapeño spiced olives, toasted pine nuts, Garrotxa goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette
Ensalada Hacienda 6./8. †
Hearts of romaine lettuce, spiced toasted pumpkin seeds, cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (contains egg yolk)
Lamb in Mole Coloradito 29.
Slow cooked lamb in mole Coloradito served with chochoyotes, pomegranate salsa, roasted sweet potatoes, queso fresco, pomegranate gel, cilantro
Prawns in Crema 26.
Sautéed prawns served with Dungeness crab potato taquitos, roasted broccoli, cherry tomato pico de gallo, delicata squash, sweet pea greens, and a crab-scented cream sauce
Carne Asada 32. †
Marinated teres major beef steak, roasted potatoes, broccoli, blue cheese crema Mexicana, pickled onion, avocado-tomatillo salsa, arugula
Cochinita Pibil 25.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Grilled Chicken 25. †
Grilled chicken served with potatoes bravas, aioli, fresh grape and almond salsa, pickled Jimmy Nardello peppers, sautéed haricots verts, and cherry tomatoes (contains egg yolk)
Grilled 8 oz. Filet Mignon 47. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens
Crisp corn tortillas filled with shiitake mushroom “birria”, queso Oaxaca, onion and cilantro, served with cauliflower-potato purée, cherry tomato pico de gallo, roasted broccoli, chile de arbol salsa
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.