Bacon Guacamole  12.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Rockfish Ceviche  11. †
Strawberry-chile de arbol aguachile sauce, tomatillo-avocado salsa, cucumber, jalapeño, radish, cilantro, fresh corn tortilla chips (contains raw fish)

Roasted Delicata Squash  9.
Roasted delicata squash served with a brown butter piloncillo vinaigrette, toasted hazelnuts, roasted mushrooms, apple-summer sausage escabeche, watercress

Crispy Panisse and Cucumber  9.
Crispy chickpea fritters served with cucumbers in escabeche, basil-pepita pesto, chipotle spiced yogurt, pea greens

Roasted Beets  9. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains raw 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.


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.


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 raw egg yolk)

Platos Grandes

Grilled Lamb Chops  31.
Grilled Cattail Creek lamb chops served with a zucchini-nopales hash, spring onion crema, and a fresh corn masa quesadilla filled with lamb barbacoa, Froylan cheeses, garlic and onion

Grilled King Salmon  28.
Served with pan seared yuca gnocchi, roasted tomato-aji panca butter sauce, lime-marinated sweet corn, cilantro, cherry tomato and basil salad

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

Camarones a la Crema  25.
Sautéed jumbo prawns, manchego crema, sautéed zucchini, chochoyotes, pico de gallo, cilantro, jalapeño escabeche

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  38.
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens

Corn Cakes a la Plancha  21.
Fresh corn masa cakes served with sauce romesco, cherry tomato and fresh herb salad, sweet pea greens, roasted cauliflower and oyster mushrooms