Tapas
Bacon Guacamole 14.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Summer Flatbread 10.
Flatbread topped with fresh figs, chorizo, melted onions, chèvre, roasted garlic rosemary oil, sweet pea greens
Heirloom Tomatoes and Albacore Tuna 13.
Mixed heirloom tomatoes served with albacore tuna croquettas, grilled pickled summer sausage, basil and pumpkin seed pesto, sweet pea greens
Roasted Beets 10. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Tequila Prawns 14.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro
Albóndigas 14.
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 17. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)
Beef Tenderloin Pinchos 13.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens
Poblano Chile Relleno 12.
Cornmeal coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera
Mushroom Quesadilla 10.
Oyster and shiitake mushrooms, Monterey Jack, Garrotxa goat cheese, smoked tomato coulis, cilantro pepita pesto
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, Garrotxa goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette
Ensalada Hacienda 6./8. †
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
Red Chile Lamb 29.
Pasilla de Oaxaca braised lamb shoulder served with zucchini and smoked tomato-poblano rajas in crema, chochoyotes, pistachio salsa verde, cilantro
Pan Seared Scallop Gazpacho 26.
Pan seared scallops and chilled Spanish-style marinated prawns served with summer tomato gazpacho, cucumber, basil, cherry tomatoes, and charred corn
Carne Asada 30. †
Marinated teres major beef steak, roasted potatoes, broccoli, blue cheese crema Mexicana, pickled onion, avocado-tomatillo salsa, arugula
Cochinita Pibil 25.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Grilled Chicken 26.
Grilled chicken served with grilled Olympia Provisions summer sausage, sweet potato purée, romano beans, compressed strawberries, hazelnut salsa macha
Grilled 8 oz. Filet Mignon 41. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens
Cheese Tamale 21.
Fresh butter and cheese tamale, herbed mushrooms, sweet corn purée, avocado-tomatillo salsa, roasted corn and nopales salsa
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.