new latin cuisine - creative cocktails - waterfront dining experience

Menus

Especiales-de-la-Noche

Thursday, May 23rd
Sopa Especial (GF)
Black Bean sopa garnished with salsa cruda and smoked oil
7.
Borrego Especial (GF)
Lamb Mole - Lava Lake lamb, toasted peanuts, chipotle and sweet potato purée, sautéed cauliflower, smoked tomato poblano rajas, crispy onions
25.
Pescado Especial (GF)
Pan-roasted Alaskan halibut, chile and chorizo guisada, local greens, turnip negra, fresh herb salsa verde, chicharone powder
24.
Tacos de la Noche (GF)
BBQ pork tacos with guacamole, radish, cilantro mojo-napa slaw, cotija, roasted pineapple salsa
10.

3-Course Dinner Specials

Available Wednesdays for $25

Wednesday, May 22nd

First Course – choice of:

Empanada de San Antonio - Fresh masa filled with chicken in yellow mole and mojo-napa slaw

Pork Flautas with black beans, mojo-napa slaw, avocado crema

Black Bean Sopa garnished with salsa cruda and smoked oil
Second Course – choice of:

Grilled Pork Loin - Three-chile rubbed pork served with sautéed snap peas and cherry tomatoes, mole Chatino

BBQ pork tacos with guacamole, radish, cilantro mojo-napa slaw, cotija, roasted pineapple salsa, served with black beans and achiote rice

Black Bean and Wild Mushroom Enchiladas - Mushrooms, black beans, and queso botanero rolled in corn tortillas, served with citrus slaw, cotija, ranchera sauce
Third Course – choice of:

Flourless Mexican Chocolate Torte with Kahlua anglaise, raspberry coulis, salted caramel ice cream, pistachio tuile

Strawberry Crisp with oat streusel, strawberry ice cream

“Café con Leche” - Salted caramel, espresso milk custard, honey crisp

Ensaladas y Crudos

(GF) = gluten free

(GF-sub) = gluten free substitute available
Ensalada Hacienda (GF)
Romaine lettuce, spiced toasted pumpkin seeds, queso cotija, and garlic croutons tossed with charred jalapeño roasted garlic buttermilk dressing (GF without croutons)
7.
Ensalada del Alma (GF)
Field greens, serrano spiced olives, toasted pine nuts, Rogue “smokey blue” cheese, sangria poached pear, crushed red pepper infused balsamic vinegar, extra virgin olive oil
9.

Sopas

(GF) = gluten free

(GF-sub) = gluten free substitute available
Sopa Especial (GF)
Black Bean sopa garnished with salsa cruda and smoked oil
7.
Prawn Pozole Rojo (GF)
Garnished with mojo-napa slaw and radish
8.

Tapas

(GF) = gluten free

(GF-sub) = gluten free substitute available
Grilled Asparagus
Sauce romesco, sunnyside up egg, warm chorizo vinaigrette, hand torn croutons
8.
Roasted Beets
Gathering Together Farms beets, chile de arbol and goat cheese vinaigrette, Cara Cara orange and jalapeño marmalade, hazelnuts, and fennel
9.
Veracruz Shrimp Ceviche (GF)
Shrimp tossed with tomato sofrito, green olives, capers, and jalapeños, served with avocado and yuca chips
11.
Albondigas
Beef and pork meatballs with pinenuts, raisins, bread crumbs, manchego, stewed in a sofrito of tomatoes, smoked paprika, garlic, basil, and jalapeño; served with grated manchego and grilled bread
9.
Bacon Guacamole (GF)
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
8.
Pulled Pork and Scallops
Pan seared scallops and pulled pork carnitas tossed with a chipotle cola bbq sauce, sunchoke purée, salad of shaved sunchokes and mesclun greens
15.
Jumbo Shrimp Pinchos (GF)
Grilled roasted garlic-marinated wild white shrimp, avocado crema, piquillo pepper vinaigrette
10.
Beef Tenderloin Pinchos (GF)
Grilled beef tenderloin skewers, butternut ketchup, chimichurri, sautéed greens
11.
Poblano Chile Relleno (GF)
Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera
9.
Mushroom Quesadilla (GF-sub)
Oyster and shiitake mushrooms, Monterey Jack, Fraga Farms Farmstead goat cheese, smoked tomato coulis, cilantro pepita pesto
9.
Yellowfin Tuna Crudo (GF)
Charred jalapeno oil, avocado, papaya, cilantro, chives, yuca and plantain chips
12.

Platos Grandes

(GF) = gluten free

(GF-sub) = gluten free substitute available
Borrego Especial (GF)
Lamb Mole - Lava Lake lamb, toasted peanuts, chipotle and sweet potato purée, sautéed cauliflower, smoked tomato poblano rajas, crispy onions
25.
Pescado Especial (GF)
Pan-roasted Alaskan halibut, chile and chorizo guisada, local greens, turnip negra, fresh herb salsa verde, chicharone powder
24.
Crab and Potato Enchilada
Corn tortillas filled with Dungeness crab, potatoes, and fresno chile escabeche, salsa verde, Monterey Jack cheese, red cabbage and pepita slaw, served with black beans
24.
Pan-Roasted Duck Breast (GF)
Sweet potato and chipotle purée, smoked spring onion and black bean salsa, duck carnitas tamale, quelite-style greens, blackberry gastrique
25.
El Bosque (GF)
Wild mushroom ragout, wild mushroom tamale, salsa ranchera, Fraga Farms Farmstead goat cheese
18.
Cochinita Pibil (GF-sub)
Yucatan style bbq pork, served with frijole negro purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
20.
Grilled 8 oz. Filet Mignon (GF)
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, and local truffle whipped Yukon gold potatoes
34.

Dulces

(GF) = gluten free

(GF-sub) = gluten free substitute available
Housemade Ice Cream and Sorbet
Please ask your server for daily selections
7.
Maple Corn Bread
Fresh pineapple, maple candied bacon, vanilla ice cream
9.
Key Lime Pie
With Cachaça Syrup and Toasted Coconut Gelée
8.
Guava Cheesecake
Blueberry ginger compote, guava foam, shortbread crust, magenta lime crisp
8.
“Café con Leche”
Salted caramel, espresso milk custard, honey crisp
7.
Tres Leches Cake
Strawberry curd, amaretto cream, fresh strawberries
8.
Flourless Mexican Chocolate Torte (GF)
Kahlua anglaise, raspberry coulis, salted caramel ice cream, pistachio tuile
8.
Banana Cream Pie
De-constructed banana cream pie with bruléed bananas and toasted peanuts
8.
Classic Flan (GF)
6.
Pineapple Three Ways
Caramelized pineapple, pineapple sorbet, pineapple tuile, sponge cake
8.