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

Albacore Tiradito  16. †
Seared sesame-crusted albacore, aji amarillo marinade, garlic-ginger infused oil, jalapeño, green onion, fried plantain chips (contains raw fish)

Seared Scallops  23.
Pan seared scallops in a Nduja Italian sausage cream sauce with sugar snap pea salad and lemon 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 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

Pan Seared Halibut  43.
Harissa-coated halibut pan seared and served with a charred jalapeño creamed spinach and roasted potatoes tossed in New Mexico chile crisps

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, Jimmy Nardello peppers, cotija, tomatillo-avocado salsa

Barrimundi  37.
Grilled sea perch served with a salad of sautéed shishito peppers, sugar snap peas, and marinated tomatoes, herbed velouté, bay shrimp salsa

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

Pollo a la Brasa  31. †
Grilled chicken breast in a Peruvian adobo, served with cheesy poblano cornbread, brown sugar delicata and poblanos, cilantro-lime gremolata, black mint aioli (contains egg yolk)

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

Black Bean Sopes  25.
Fresh corn masa sopes with black beans and sautéed poblanos, smoked corn and heirloom tomato salsa, avocado, cotija, salsa verde, crema Mexicana

 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.