Bacon Guacamole  13.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Roasted Salmon Taquitos  10.
Roasted King salmon, smoked tomato-poblano rajas, and crema rolled in crispy corn tortillas, served with red cabbage slaw and chipotle remoulade

Pork Croquettas  9.
Crispy pork croquettas served with sweet corn escabeche, smoked tomato aioli, avocado, radish, and sweet pea greens

Spoonbread  11.
Buttermilk corn spoonbread baked with chorizo verde, cotija, green onion, served with radish, spiced honey, jalapeño escabeche, cilantro, and crema Mexicana

Roasted Beets  9. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)

Scallops and Tamal  16.
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  13.
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.


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. †
Italian kale, spiced toasted pumpkin seeds, queso cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (contains egg yolk)

Platos Grandes

Lamb Albóndigas  26.
Lamb meatballs filled with miti crema, served with Brussels sprouts, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens

Grilled Flat Iron  27.
Marinated flat iron served with chimichurri-tossed crispy potatoes, huancaina sauce, queso fresco, green onion, niçoise olives, hard-boiled egg, frisée

Cochinita Pibil  24.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas

Pan Roasted Salmon  32.
Served with pipián rojo, onion marmalade, and a warm delicata salad of arugula, roasted poblano-garlic vinaigrette, queso fresco

Grilled Chicken  25.
Grilled chicken served with creamed spinach tamal, hazelnut macha tossed butternut squash, crema Mexicana, pickled red cabbage

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

Roasted Squash Enmoladas  21.
Winter squash rolled in corn tortillas, served with hazelnut mole rojo, roasted delicata and wild mushrooms, cotija, sesame, shaved red onion, pepitas, and cilantro