Dinner Menu
Tapas
Bacon Guacamole 16.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Grilled Asparagus 14.
Served with romesco, burrata cheese, herbed asparagus salsa, sherry reduction
Rockfish and Prawn Ceviche 15. †
Lime-cured rockfish and prawns, cucumber, sweet potato, red onion, and jalapeño tossed with guajillo oil, served with passion fruit-aji Amarillo ceviche sauce, avocado crema, pickled fresno peppers, black sesame seeds, fresh chips (contains raw fish)
Seared Scallops 21.
Pan seared scallops served with a salad of tomatoes, cucumber, corn, avocado, and shallot, tossed with chipotle-lime vinaigrette, avocado-tomatillo salsa, pickled fresno peppers, micro cilantro
Beef Chilaquiles 16.
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 11. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Tequila Prawns 16.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro
Yellowfin Tuna Crudo 19. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)
Beef Tenderloin Pinchos 16.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens
Mushroom Quesadilla 12.
Oyster and shiitake mushrooms, Monterey Jack, Garrotxa goat cheese, smoked tomato coulis, cilantro pepita pesto
Sopas
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 38.
Harissa-coated halibut pan seared and served with a charred jalapeño creamed spinach, roasted potatoes tossed in spring onion jam, New Mexico chile crisps
Prawns in Crema 30.
Sautéed prawns served with a Dungeness crab potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a crab-scented cream sauce
Lamb Albóndigas 29.
Lamb meatballs filled with soft sheep’s milk cheese, served with a grilled broccolini and smoked tomato-poblano rajas panzanella, aji verde crema, rojo chimichurri
Beef Enchiladas 28.
Salsa verde braised beef rolled in corn tortillas, served with frijoles puerco, cotija, crema Mexicana, and sautéed zucchini tossed with a roasted tomatillo salsa
Cochinita Pibil 27.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Cuban Chicken 28.
Grilled chicken marinated in ajo verde, served with a cucumber, avocado, asparagus salad, tostones, spiced honey, and mojo verde
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 23.
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.