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

Salmon and Cream Cheese Empanadas  9.
Fresh masa empanadas filled with salmon, cream cheese, and pickled jalapeño, served with ancho broth, pea greens, and compressed apple salad

Dungeness Crab Tamal Verde  15.
Pork fat tamal, Dungeness crab meat, salsa verde, avocado-tomatillo salsa, sweet potato vinaigrette, cotija, cilantro

Roasted Brussels Sprouts  13. †
Roasted Brussels sprouts, house-made porcini sausage, and pepitas tossed with ajillo, served with burrata cheese, grilled lemon aioli, and cherry tomato salsa (contains egg yolk)

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

Tequila Prawns  14.
Prawns sautéed with wild mushrooms, sweet corn, tomatoes, and blackening spice, served with fresh corn tortillas, jalapeño, radish, and cilantro

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.
Cornmeal 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


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

Red Chile Lamb  29.
Pasilla de Oaxaca braised lamb shoulder served with asparagus and smoked tomato-poblano rajas in crema, chochoyotes, pistachio salsa verde, cilantro

Carne Asada  30. †
Marinated teres major beef steak, roasted potatoes, broccoli, blue cheese crema Mexicana, pickled onion, avocado-tomatillo salsa, arugula

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

Albacore and Prawns in Crema  30.
Blackened albacore and sautéed prawns in Dungeness crab cream sauce, seasonal vegetables and sweet potato, olive, cherry tomato, and caper salsa

Grilled Chicken  26.
Grilled chicken served with grilled Olympia Provisions summer sausage, kabocha squash purée, Brussels sprouts, wild mushrooms, compressed apples, hazelnut salsa macha

Grilled 8 oz. Filet Mignon  41. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens

Black Bean and Sweet Potato Chimichangas  19.
Black beans and sweet potato rolled in crispy flour tortillas, served with “Not-cho cheese” sauce, melted onions, seasonal vegetables, sweet potato pico de gallo

 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.