Dinner Menu

Tapas

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

Croque Señor  14.
Seared ham and queso Oaxaca on ciabatta bread, covered with a chile de arbol béchamel, caramelized onions, and radish

Crispy Leek Polenta  12. †
Fried leek polenta, chipotle aioli, charred jalapeño pico de gallo, crispy leeks (contains egg yolk)

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 Halibut 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, tatsoi, spinach, kabocha squash

Prawns in Crema  32.
Sautéed prawns served with a Dungeness crab potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a crab-scented cream sauce

Lamb Barbacoa  33. †
Leg of lamb grilled with barbacoa adobo, served with chanterelles, delicata squash, and kale sautéed in herbed butter and white wine, cilantro-lime aioli, delicata-pepita salsa, jalapeños (contains egg yolk)

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 Chilindrón  30.
Roasted chicken breast in a sweet red bell pepper and tomato sauce with carrots, onion, green beans, bacon lardons, hazelnut agridulce, carrot romesco

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

Risotto  24.
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.