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

Rockfish Ceviche  13. †
Lime-cured rockfish served with an aguachile sauce of strawberries and aji panca, cucumbers, tomatillo-avocado salsa, plantain chips, and cilantro (contains cured fish)

“Torta Ahogada”  9.
Local heirloom tomatoes served with halibut in escabeche, avocado-roasted garlic purée, jalapeño, radish, cilantro, pepitas

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, microgreens, 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. †
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 Albóndigas  26.
Lamb meatballs filled with miti crema, served with sautéed zucchini, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens

Grilled Flat Iron  27.
Served with creamed corn, potato and blue cheese taquitos, tomatillo-jalapeño jam, frisée

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

Roasted Halibut Veracruzana  34.
Roasted halibut served Veracruz style with tomatoes, olives, capers, potatoes, rice croquettas, and avocado-tomatillo salsa, sweet pea greens

“Arroz con Pollo”  25.
Grilled chicken served with crispy Spanish-style bomba rice, smoked tomato aioli, blistered padron peppers, cherry tomatoes, sweet peas, baby arugula

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 mole rojo, roasted delicata and wild mushrooms, cotija, sesame, shaved red onion, pepitas, and cilantro