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

Cold Smoked Salmon Tostada  14. †
Coffee and molasses cured King salmon, herbed goat cheese, tomato and chipotle molasses, pickled onions, marinated beets, corn tostada, sweet pea greens (contains soy-cured fish)

Grilled Asparagus  10.
Served with Spanish chorizo relish, chorizo emulsion, sunny side up egg, fresh herb salsa verde

Roasted Brussels Sprouts and Chorizo Verde  12.
Brussels sprouts, house-made chorizo verde, hazelnuts, pomegranate salsa, tomatillo butter sauce

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  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.


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  23.
Lamb meatballs filled with miti crema, served with Brussels sprouts, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens

Dungeness Crab Potato Enchiladas  24.
Fresh corn tortillas filled with potatoes, Dungeness crab, and salsa verde, served with black bean purée, salsa ranchera, jalapeño and tomato slaw,
avocado-tomatillo salsa, cotija, napa cabbage

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 zucchini, chochoyotes, pico de gallo, 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

Oaxacan-Style Tamal  21.
Oaxacan-style tamal filled with sweet potatoes and guajillo adobo, served with roasted carrots, cherry tomatoes, crispy kalettes, pickled onions, and hazelnut mole verde