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

Fennel-Rubbed Albacore 11. †
Aji amarillo aioli, roasted hazelnut migas, crispy leeks, cilantro gel, Spanish chorizo, lemon, and green olive escabeche (contains raw fish)

Roasted Delicata Squash  9.
Roasted delicata squash served with a brown butter piloncillo vinaigrette, toasted hazelnuts, roasted mushrooms, compressed apple, watercress

Roasted Salmon Flauta  9.
Roasted salmon, crema Mexicana, and fresh herbs rolled in a flour tortilla, served with pimento cheese, pickled onion, flash-fried kalettes, Pedro Ximénez vinegar

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

Platos Grandes

Lamb Birria  27.
Slow-cooked Jalisco-style Cattail Creek leg of lamb served with grilled potatoes, braised greens, spinach and goat cheese taquito,  birria jus, chile de arbol and nopale salsa

Grilled King Salmon  28.
King salmon brushed with three-chile adobo, sweet corn, chanterelles, guajillo salsa, pumpkin-lobster purée, and a fresh masa empanada filled with black beans

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 delicata, 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

Yuca Ñoquis  21.
House-made yuca ñoquis served with smoked blue cheese cauliflower crema, sangria-poached cranberries, Brussels sprouts, delicata chips, fresh herb salsa verde