Tapas
Bacon Guacamole 12.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Rockfish Ceviche 12. †
Lime-cured rockfish served with an aguachile sauce of strawberries and aji panca, cucumbers, nopales, avocado, plantain chips, and cilantro (contains cured fish)
Grilled Asparagus 10.
Served with Spanish chorizo relish, chorizo emulsion, sunny side up egg, fresh herb salsa verde
Spoonbread 10.
Buttermilk corn spoonbread baked with chorizo verde, cotija, green onion and garlic, served with radish, spiced honey, jalapeño escabeche, and crema Mexicana
Roasted Beets 9. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Scallops and Tamal 16.
Pan seared scallops and tamal filled with Froylan cheeses, served with Cholula verde gel, tomatillo-avocado salsa, roasted tomato chile de arbol salsa, cherry tomatoes, microgreens, radish
Albóndigas 12.
Beef and pork meatballs with pine nuts, raisins, bread crumbs, stewed in a sofrito of tomatoes, smoked paprika, garlic, and basil; served with grated manchego and grilled bread
Yellowfin Tuna Crudo 16. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)
Beef Tenderloin Pinchos 12.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens
Poblano Chile Relleno 11.
Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera
Mushroom Quesadilla 9.
Oyster and shiitake mushrooms, Monterey Jack, Ferns’ Edge goat cheese, smoked tomato coulis, cilantro pepita pesto
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.
Sopas
Pozole 8.
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.
Ensaladas
Ensalada del Alma 6./10.
Mesclun greens, jalapeño spiced olives, toasted pine nuts, Ferns’ Edge goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette
Ensalada Hacienda 6./8. †
Hearts of romaine lettuce, spiced toasted pumpkin seeds, queso cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (contains egg yolk)
Platos Grandes
Lamb Albóndigas 25.
Lamb meatballs filled with miti crema, served with sautéed zucchini, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens
Dungeness Crab Potato Enchiladas 25.
Fresh corn tortillas filled with potatoes, Dungeness crab, and salsa verde, served with black bean purée, salsa ranchera, jalapeño and tomato slaw,
avocado-tomatillo salsa, cotija, napa cabbage
Cochinita Pibil 24.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Roasted Halibut Veracruzana 34.
Roasted halibut served Veracruz style with tomatoes, olives, capers, potatoes, rice croquettas, and avocado-tomatillo salsa, sweet pea greens
Cuban Chicken 24.
Grilled mojo-marinated chicken, tostones, jalapeño-cilantro aioli, spiced honey, and a salad of avocado, semi-dried tomatoes, red onion, and cucumber
Grilled 8 oz. Filet Mignon 39.
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens
Crispy Panisse 21.
Crispy chickpea and masa fritters served with aji Amarillo yogurt, basil-pepita pesto, fresh sugar snap peas, cherry tomatoes, cucumbers, and sweet pea greens