Dinner Menu

Tapas

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

Brussels Sprouts  16.
Roasted Brussels sprouts served with chipotle blue cheese crema, blue cheese crumbles, candied bacon, saba

Croque Señor  16.
Mortadella and Monterey Jack on toasted ciabatta with chile de arbol-gruyere béchamel, pickled jalapeños, chipotle honey mustard 

Seared Scallops  23.
Pan seared scallops, pomegranate salsa, champagne-pomegranate reduction, water cress tossed in a lime 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  13. †
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

Pan Seared Salmon  38.
Pan seared sockeye salmon, roasted potatoes, oyster mushrooms, Brussels sprouts, and pancetta, white wine and herb beurre blanc, served with a hazelnut-leek salsa macha

Prawns in Crema  33.
Sautéed prawns served with a crab and potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a lobster-scented cream sauce

Lamb Pipián  34.
Lamb shoulder braised in pipián negro, served with chorizo corn esquites, crema Mexicana, tomatillo-avocado salsa, cotija, jalapeño

Beef Barbacoa Enchiladas  33.
Braised beef in adobo rolled in corn tortillas, served with salsa verde, frijoles charros, butternut salsa, cotija, pickled shallots, jalapeño

Cochinita Pibil  29.
Yucatán style BBQ pork, served with black bean purée, queso cotija, pickled red onions, guacamole, and warm flour tortillas

Grilled Chicken al Pastor  31.
Grilled chicken marinated in al pastor adobo, corn uchepos, sauté of smoked tomato-poblano rajas and creamy greens, topped with roasted pineapple salsa

Grilled 8 oz. Filet Mignon  54. †
Adobo rubbed and served with Rogue “smokey blue” butter, shiitake mushroom roasted garlic jus, whipped Yukon gold potatoes, and sautéed braising greens

Risotto  23.
Catalan sofrito risotto with a piperade of roasted peppers and tomato, basil-pepita pesto, shaved mahon cheese, basil 

 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.