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, snap peas, jalapeño, radish, cilantro, fresh corn tortilla chips (contains raw fish)
Roasted Asparagus 9.
Served with green romesco aioli, smoked salmon and egg relish, marcona almonds
Brisket and Blue Cheese Flautas 13. †
Flour tortillas rolled with beef brisket and smoked blue cheese, served with sunchoke purée, Brussels sprouts, wild mushrooms, green olives, tomatillo-avocado salsa, radish
Roasted Beets 9. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains raw egg yolk)
Scallops and Pork 16.
Pan seared scallops, chipotle-cola BBQ pulled pork, sweet potato purée, radish, cucumber, and orange salad, pea greens
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.
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)
Grilled Lamb Chops 30.
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, and green garlic
Grilled King Salmon 28.
Served with a sweet corn tamal, Oaxacan yellow mole, grilled broccolini, tomatillo-avocado salsa, pico de gallo
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, roasted Brussels sprouts, chochoyotes, pomegranate salsa, 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
Poblano Rajas and Cheese Tamal 21.
Fresh corn tamal filled with smoked tomato-poblano rajas and Froylan cheeses, served with cauliflower-yogurt purée, roasted salsa de chile arbol, sautéed corn and Brussels sprouts, sweet pea greens