Dinner Menu
Tapas
Bacon Guacamole 17.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips
Albóndigas 15.
Beef meatballs, tomato basil sauce, manchego cheese, chive oil, grilled house-made focaccia
Poblano Chile Relleno 12.
Masa coated fried poblano pepper, spinach goat cheese filling, frijoles blancos, salsa ranchera, smoked tomato coulis
Seared Scallops and Shishitos 23.
Pan seared scallops and shishito peppers served in a guajillo cream sauce with chorizo relish and salsa verde
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 Salmon 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
Sockeye Salmon Ñoquis 37.
Pan seared sockeye salmon in a New Mexico chile and dill white wine cream sauce, served with ricotta ñoquis, kale, butternut squash
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
Quesabirria 31.
Beef birria and queso Oaxaca in crispy corn tortillas, served with sweet corn-zucchini esquites, cotija, New Mexico chile
crema, onion and cilantro, birria reduction, radish
Cochinita Pibil 28.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas
Chicken Flautas 29.
Creamy chipotle chicken rolled in flour tortillas served with a Brussels sprout and potato hash, butternut, mojo de ajo crema, salsa borracha, pickled jalapeños
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
Tetelas 25.
Salsa verde and cheese filled corn tortillas, served with achiote crema, oyster mushroom collard greens, grilled zucchini, avocado salsa, lime spiced pepitas, 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.