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

Rockfish Ceviche  12. †
Lime-cured rockfish served with an aguachile sauce of strawberries and aji panca, cucumbers, nopales, avocado, plantain chips, and cilantro (contains cured fish)

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

Spoonbread  10.
Buttermilk corn spoonbread baked with chorizo verde, cotija, green onion and garlic, served with radish, spiced honey, jalapeño escabeche, 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  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  25.
Lamb meatballs filled with miti crema, served with sautéed zucchini, charred jalapeño crema, cherry tomatoes, sherry gastrique, mesclun greens

Dungeness Crab Potato Enchiladas  25.
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

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

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  39.
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens

Crispy Panisse  21.
Crispy chickpea and masa fritters served with aji Amarillo yogurt, basil-pepita pesto, fresh sugar snap peas, cherry tomatoes, cucumbers, and sweet pea greens