Bacon Guacamole 14.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Halibut and Potato Croquettas 13.
Crispy halibut and potato croquettas served with chamoy gel, strawberries, avocado, cucumber, greens, pickled mustard seeds
Mussel and Rockfish Ceviche 12.†
Lime-cured rockfish, chilled mussels, aji Amarillo, cucumber escabeche, basil gel, strawberries, sweet pea greens, plantain chips (contains raw fish)
Heirloom Tomatoes and Burrata 12.
Fresh heirloom and cherry tomatoes, served with burrata cheese, basil, hazelnut salsa macha, polenta “croutons”, sweet pea greens
Roasted Beets 10. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Scallops and Pork Belly 17.
Pan seared scallops and sherry braised pork belly served with strawberry gazpacho, charred cucumber escabeche, hazelnuts
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.
Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera
Mushroom Quesadilla 10.
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.
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 egg yolk)
Lamb Mole 29.
Slow cooked lamb shoulder, mole rojo, corn croquettas, zucchini, epazote, pico de gallo, crema Mexicana
Grilled Flat Iron Steak 27. †
Flat iron beef rubbed with mild jalapeño adobo, served with pastel azteca, blackberry mustard, roasted garlic aioli, cilantro, ensalada de nopales
Cochinita Pibil 25.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Grilled Halibut 32. †
Roasted new potatoes, green olives, semi-dried cherry tomatoes, zucchini, pickled chorizo vinaigrette, saffron aioli, guajillo-chipotle gel (contains egg yolk)
Grilled Chicken and Tamal 26.
Grilled chicken and fresh masa tamal filled with grilled chicken and chipotle-cola BBQ sauce, served with smoked tomato aioli, zucchini, marinated cherry tomatoes and fresh onion
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 22.
Cauliflower “chorizo” and potato rolled in flour tortillas, served with pipián verde, charred tomatillo salsa, grilled avocado, broccolini, sweet pea greens