Dinner Menu

Tapas

Bacon Guacamole  17.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Grilled Asparagus 15. †
Grilled asparagus with burrata cheese, roasted tomato jam, roasted garlic aioli, balsamic gel (contains egg yolk)

Salmon Montadito  17. †
Jalapeño-lime cured sockeye salmon, spicy garlic aioli, pickled shallots, avocado, caper salsa verde on toasted ciabatta (contains raw fish, egg yolk)

Seared Scallops  23.
Pan seared scallops in a Nduja Italian sausage cream sauce with sugar snap pea salad and lemon vinaigrette

Beef Chilaquiles  17.
Beef tenderloin, onion, and salsa ranchera tossed with fresh tortilla chips and cotija, served with soft-poached egg, smoked tomato-poblano rajas, and pickled jalapeños

Roasted Beets  12. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)

Tequila Prawns  18.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro

Yellowfin Tuna Crudo  21. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)

Beef Tenderloin Pinchos  17.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens

Mushroom Quesadilla  13.
Oyster and shiitake mushrooms, Monterey Jack, Garrotxa goat cheese, smoked tomato coulis, cilantro pepita pesto

Sopas

Sonoran-Style Halibut Chowder  13.
Garnished with queso fresco and guajillo oil, served with grilled house-made bread

Pozole  10.
Our current featured pozole garnished with mojo-napa slaw and radish. Please ask your server.

Sopa Especial  9.
Our current featured soup. Please ask your server.

Ensaladas 

Ensalada del Alma  9./11.
Mesclun greens, jalapeño spiced olives, toasted pine nuts, Garrotxa goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette

Ensalada Hacienda  8./10. †
Hearts of romaine lettuce, spiced toasted pumpkin seeds, cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (contains egg yolk)

Platos Grandes

Pan Seared Halibut  41.
Harissa-coated halibut pan seared and served with a charred jalapeño creamed spinach and roasted potatoes tossed in New Mexico chile crisps

Prawns in Crema  32.
Sautéed prawns served with a crab and potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a crab-scented cream sauce

Lamb Mole  32.
Leg of lamb braised in a hazelnut mole, served with fondant potatoes, grilled broccolini, nopales salsa, crispy corn tortilla strips

Duck Confit  35.
Crispy duck leg confit tossed in guajillo adobo, served with red wine braised cipollini onion, roasted herbed zucchini, sharp cheddar cheese polenta, sweet chile relish

Cochinita Pibil  28.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas

Grilled Chicken Amarillo  29.
Garlic-oregano marinated grilled chicken, mole Amarillo, pork chorizo sautéed with roasted fingerling potatoes, chochoyotes, roasted tomato, and spinach, green onion, jalapeño

Grilled 8 oz. Filet Mignon  52. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens

Mushroom Risotto  30.
Creamy risotto with a blend of mushrooms, manchego cheese, asparagus salsa, chive oil

 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.