Dinner

Filet

Tapas

Bacon Guacamole  12.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Prawn Ceviche  11.
Prawns, cucumber, tomato, cilantro, and green onion, aji panca-ginger sauce, fresh corn tortilla chips

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

Albóndigas  12.
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.

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 raw egg yolk)

Platos Grandes

Slow-Cooked Lamb Shoulder  29.
Grilled lamb shoulder with butternut squash pipián, Brussels sprouts, wild mushrooms, pomegranate salsa, sage, warm brown butter-mustard seed vinaigrette

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