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
Huancaina-Style Potatoes 10.
Potatoes, aji amarillo, niçoise olives, hardboiled egg, cotija, chimichurri, arugula
Mussel and Rockfish Ceviche 12.†
Lime-cured rockfish, chilled mussels, aji Amarillo, rhubarb escabeche, basil gel, strawberries, sweet pea greens, plantain chips
Roasted Beets 10. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)
Scallops and Tamal 17.
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, cilantro, radish
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
Duck Carnitas 27. †
Duck carnitas tossed with guajillo-orange adobo, served with chorizo verde and potato hash, sunny side up egg, roasted carrots and romanesco, orange gel, gremolata, crema Mexicana
Cochinita Pibil 25.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Grilled Halibut and Prawn Sope 32.
Grilled halibut and prawns served with fresh masa sope, black beans, cotija, avocado and tomato salsa, mesclun greens, crema Mexicana, guajillo and chipotle hot sauce
Grilled Chicken “Caesar” 25.
Grilled chicken served with grilled broccolini, buttered croutons, cherry tomatoes, Caesar vinaigrette, manchego, pepitas, avocado-tomatillo salsa
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