Dinner Menu

Tapas

Bacon Guacamole  18.
Fresh guacamole with house-cured bacon, chipotles, hazelnuts, fresh chips

Salmon Montadito  16. †
Cured sockeye salmon on grilled ciabatta bread with chipotle dill aioli, avocado, caper salsa, pickled shallots, mesclun (contains raw fish, egg yolk)

Scallops and Bay Shrimp  24.
Pan seared scallops, bay shrimp and corn salsa, corn crema, jalapeño, green onion

Pan Seared Cheese Tamale  13.†
Botanero cheese filled tamale served with grilled salsa verde, pickled shallots, chipotle aioli (contains egg yolk)

Beef Chilaquiles  18.
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  18.
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  10./12.
Mesclun greens, jalapeño spiced olives, toasted pine nuts, Garrotxa goat cheese, sangria poached pear, crushed red pepper balsamic vinaigrette

Ensalada Hacienda  10./12. †
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

Halibut  46.
Pan seared halibut marinated in green garlic adobo, served with zucchini fritters, snap pea pico de gallo, chipotle-lime crema

Prawns in Crema  34.
Sautéed prawns served with a crab and potato taquito, broccoli, cherry tomato pico de gallo, sweet potato, and a lobster-scented cream sauce

Duck Carnitas  37.
Crispy duck carnitas, a sauté of zucchini, poblano, and nopales with duck fat fried potatoes, salsa roja, heirloom tomato pico de gallo, tomatillo-avocado crema, radish

Lamb in Yellow Mole  36.
Lamb shoulder braised in yellow mole, served with corn tortilla enfrijoladas, sautéed snap peas tossed in verde salsa macha, cotija, crema Mexicana, jalapeño

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

Cuban Chicken  33. †
Grilled mojo-marinated chicken, tostones, jalapeño-cilantro aioli, spiced honey, and a salad of avocado, red onion, semi-dried tomatoes, and cucumber (contains egg yolk)

Grilled 8 oz. Filet Mignon  56. †
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.