DINNER

Monday nights join us for 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

Shrimp cocktail with citrus-guajillo sauce, avocado, jicama-cucumber slaw, served on a tostada  9

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

Nachos with black beans, pico de gallo, pickled jalapeno, and house-made “chicharones”  7

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. Shredded cabbage, guacamole, 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

NC shrimp “chilpachole”- sautéed w/ chipotle and ancho chile sauce.  Served w/ rice and beans  18

Trucha Rellena – crab salpicon-stuffed trout with guajillo-citrus salsa and cauliflower puree   19

House-made chorizo with cactus, queso asadero, and papas y rajas   16

Vegetarian Chile Relleno with black bean puree   12

Spring vegetable and soy “mofongo” with salsa verde and purslane   14

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