Tapas
Bacon Guacamole 14.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Salmon and Cream Cheese Empanadas 9.
Fresh masa empanadas filled with salmon, cream cheese, and pickled jalapeño, served with ancho broth, pea greens, and compressed apple salad
Dungeness Crab Tamal Verde 15.
Pork fat tamal, Dungeness crab meat, salsa verde, avocado-tomatillo salsa, sweet potato vinaigrette, cotija, cilantro
Roasted Brussels Sprouts 13. †
Roasted Brussels sprouts, house-made porcini sausage, and pepitas tossed with ajillo, served with burrata cheese, grilled lemon aioli, and cherry tomato salsa (contains egg yolk)
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, Ferns’ Edge 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, 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)
Platos Grandes
Red Chile Lamb 29.
Pasilla de Oaxaca braised lamb shoulder served with asparagus and smoked tomato-poblano rajas in crema, chochoyotes, pistachio salsa verde, cilantro
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
Albacore and Prawns in Crema 30.
Blackened albacore and sautéed prawns in Dungeness crab cream sauce, seasonal vegetables and sweet potato, olive, cherry tomato, and caper salsa
Grilled Chicken 26.
Grilled chicken served with grilled Olympia Provisions summer sausage, kabocha squash purée, Brussels sprouts, wild mushrooms, compressed apples, 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
Black Bean and Sweet Potato Chimichangas 19.
Black beans and sweet potato rolled in crispy flour tortillas, served with “Not-cho cheese” sauce, melted onions, seasonal vegetables, sweet potato pico de gallo
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.