Dinner

Filet

Tapas

Bacon Guacamole  13.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Roasted Salmon Taquitos  10.
Roasted King salmon, smoked tomato-poblano rajas, and crema rolled in crispy corn tortillas, served with red cabbage slaw and chipotle remoulade

Huancaina-Style Potatoes  9.
Potatoes, aji amarillo, niçoise olives, hardboiled egg, cotija, chimichurri, arugula

Spoonbread  11.
Buttermilk corn spoonbread baked with chorizo verde, cotija, green onion, served with radish, spiced honey, jalapeño escabeche, cilantro, 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, cilantro, radish

Albóndigas  13.
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  26.
Lamb meatballs filled with miti crema, served with kalettes, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens

Duck Carnitas  26. †
Duck carnitas tossed with guajillo-orange adobo, served with chorizo verde and potato hash, sunny side up egg, roasted carrots and kalettes, orange gel, gremolata, crema Mexicana

Cochinita Pibil  24.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas

Grilled King Salmon  32. †
Served with pan-seared sweet potato dumplings, romanesco, olive oil cured tomatoes, green goddess dressing, pico de gallo, sweet pea greens (contains egg yolk)

Grilled Chicken “Caesar”  25.
Grilled chicken served with grilled broccolini, buttered croutons, cherry tomatoes, Caesar vinaigrette, manchego, pepitas, avocado-tomatillo salsa

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

Cauliflower “Chorizo” and Potato Flautas  21.
Cauliflower “chorizo” and potato rolled in flour tortillas, served with pipián verde, charred tomatillo salsa, grilled avocado, kalettes, sweet pea greens