| Guacamole |
$6.00 |
mashed avocado with white onion, cilantro and fresh squeezed lime |
| Chile Relleno |
$8.50 |
roasted pepper stuffed with mexican cheeses, potatoes and pulled pork, served with cinnamon tomato sauce |
| Plantain Crusted Crabcake |
$10.50 |
with sweet com emulsion and red bell pepper salsa |
| 'Shrimp Cocktail' Ceviche |
$11.00 |
tiger prawns, avocado, cucumber and white onion in a jalapeno tomato broth |
| Tuna Nachos |
$12.00 |
seared ahi tuna on crisp wontons with guacamole, sliced fresno pepper, and chipotle mayo |
| Tamales Three Ways |
$12.50 |
duck confit with mole in corn husk, chicken with tomatillos in banana leaf marinated pork with red sauce in banana leaf |
| Grilled Oysters |
$13.00 |
half dozen grilled with mexican bay leaf, garlic, butter and citrus, served with hot sauce, and hawaiian sea salt |
| Roasted Corn Soup |
$6.50 |
with chipotle crema |
| Posole Blanco |
$6.50 |
with pulled chicken, epazote oil, pico de gallo and fresh lime |
| Veal Albondigas |
$7.00 |
traditional mexican meatballs with pine nuts, in a chipotle tomato broth with shaved manchego and truffle oil |
| House Salad |
$6.00 |
mixed baby greens with sliced avocado, bacon and a roasted tomato vinaigrette |
| Grilled Orange Salad |
$7.00 |
organic greens with grilled orange, grilled scallions queso fresco and blood orange, habanero vinaigrette |
| Goat Cheese Salad |
$7.00 |
pumpkin seed encrusted goat cheese on mixed baby greens tossed in huitlacoche vinaigrette with a red pepper reduction |
| Arozz Con Champion |
$19.00 |
with huitlacoche rice, roasted mushrooms, grilled asparagus and roasted red bell pepper emulsion |
| Butter Poached Lobster Napoleon |
$26.00 |
half lobster layered with tempura chayote with homemade lobster and chantrelle mushroom raviolis in coconut lime emulsion |
| Roasted Salmon |
$23.00 |
with manchego crusted asparagus, roasted fingerlings and poblano chile cream sauce |
| Blackened Tilapia |
$22.00 |
blackened with mexican chiles, with goat cheese whipped potatoes, roasted tomato consomme and gazpacho vegetables |
| Tequila Shrimp |
$23.00 |
marinated grilled tiger prawns with prickly pear tequila butter sauce, cilantro rice and tempura bell pepper |
| Achiote Grilled Tuna |
$24.00 |
spice rubbed ahi tuna grilled rare with a coconut chipotle sauce, served with black beans and warm plantains |
| Spanish Chorizo Wrapped Scallops |
$24.00 |
jumbo scallops with blood orange habanero butter sauce, celeriac puree and fried carrots |
| Roasted Sage Duck |
$24.00 |
roasted duck breast and confit leg with homemade pumpkin ravioli and roasted mushrooms in a sage browned butter sauce |
| Chile Rubbed Pork Chops |
$22.00 |
pan seared and served with cinnamon cider reduction, chipotle gratin and glazed baby carrots |
| Tampiquena |
$24.00 |
grilled and sliced flank steak with mole sauce served with short rib enchilada, black beans, rice and guacamole |
| Grilled All Natural Ribeye |
$28.00 |
with spanish harissa tomato relish, mexican epazote black bean puree and masa battered onion rings |
| Roasted Chicken |
$18.00 |
with an autumn stew of zucchini, tomatillos, potatoes and onion |
