Bacon Guacamole  14.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Halibut and Potato Croquettas  13.
Crispy halibut and potato croquettas served with chamoy gel, strawberries, avocado, cucumber, greens, pickled mustard seeds

Mussel and Rockfish Ceviche  12.†
Lime-cured rockfish, chilled mussels, aji Amarillo, cucumber escabeche, basil gel, strawberries, sweet pea greens, plantain chips (contains raw fish)

Heirloom Tomatoes and Burrata  12.
Fresh heirloom and cherry tomatoes, served with burrata cheese, basil, hazelnut salsa macha, polenta “croutons”, sweet pea greens

Roasted Beets  10. †
Roasted beets, chile de arbol and goat cheese vinaigrette, orange and jalapeño marmalade, hazelnuts, fennel (contains egg yolk)

Scallops and Pork Belly  17.
Pan seared scallops and sherry braised pork belly served with strawberry gazpacho, charred cucumber escabeche, hazelnuts

Albóndigas  14.
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  17. †
Charred jalapeño oil, avocado, papaya, cilantro, chives, yuca and plantain chips (contains raw fish)

Beef Tenderloin Pinchos  13.
Grilled beef tenderloin skewers, sweet potato ketchup, chimichurri, sautéed greens

Poblano Chile Relleno  12.
Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera

Mushroom Quesadilla  10.
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 Mole  29.
Slow cooked lamb shoulder, mole rojo, corn croquettas, zucchini, epazote, pico de gallo, crema Mexicana

Grilled Flat Iron Steak  27. †
Flat iron beef rubbed with mild jalapeño adobo, served with pastel azteca, blackberry mustard, roasted garlic aioli, cilantro, ensalada de nopales

Cochinita Pibil  25.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas

Grilled Halibut  32. †
Roasted new potatoes, green olives, semi-dried cherry tomatoes, zucchini, pickled chorizo vinaigrette, saffron aioli, guajillo-chipotle gel (contains egg yolk)

Grilled Chicken and Tamal  26.
Grilled chicken and fresh masa tamal filled with grilled chicken and chipotle-cola BBQ sauce, served with smoked tomato aioli, zucchini, marinated cherry tomatoes and fresh onion

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

Cauliflower “Chorizo” and Potato Flautas  22.
Cauliflower “chorizo” and potato rolled in flour tortillas, served with pipián verde, charred tomatillo salsa, grilled avocado, broccolini, sweet pea greens