Tapas

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

Rockfish Ceviche  13. †
Lime-cured rockfish served with an aguachile sauce of strawberries and aji panca, cucumbers, nopales, avocado, plantain chips, and cilantro (contains cured fish)

Heirloom  Tomatoes  12.
Local heirloom tomatoes served with halibut in escabeche, avocado-roasted garlic purée, jalapeño, radish, cilantro, pepitas

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, microgreens, 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.