Monday nights join us for Sous Chef Michael’s special taco night. Tuesday through Saturday the menu will be the following:
APPETIZERS
Guacamole 5
Black bean soup with jalapeno-cilantro crema 6
Sweet potato empanadas with chipotle, fig sauce 7
Potato-masa sopes with braised beef, queso fresco, and crema 8
Marinated cactus salad with tomato, avocado, and house-made chicharones 8
Spinach salad with roasted peppers, queso fresco, pumpkin seeds, in a roasted tomato and serrano vinagrette 7
Crispy calamari with “escabeche confetti” and salsa verde aioli 8
Shrimp cocktail with citrus-quajillo sauce, avocado, and jicama-cucumber slaw 9
Nachos with black beans, pico de gallo, pickled jalapeno, and house-made “chicharones” 8
ENTREE
Yucatan-style Poulet Rouge chicken with pickled onions, black bean refritos, fried plantains, and habanero salsa 16
Lamb enchiladas w/ tomato-red pepper salsa. With shredded cabbage, avocado, queso fresco 16
Braised pork in tropical fruit mole. Served with beans and rice 16
Marinated and grilled skirt steak with chipotle mashed potatoes and salsa pasilla 19
Chicken salsa verde quesadilla with quacamole and cabbage slaw 14
Pan-roasted mahi mahi with cauliflower-garlic puree, grilled tomatillo and tomato salsa 17
House-made chorizo with cactus, queso asadero, and papas y rajas 16
“Mexican Bouillabaisse”- prawns, calamari, and clams in a spicy tomato broth 18
Vegetarian Chile Relleno with black bean puree 12
Spring vegetable and soy “mofongo” with salsa verde and purslane 14
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Please inform your server about any dietary restrictions you may have
18% gratuity added for parties of 6 or more
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MENU AND PRICES SUBJECT TO CHANGE
