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

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.
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.


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.


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

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