late harvest vegetable soup with corn, green beans, fava beans and squash in a vegetable broth.

cheese enchilada and beef taco

chicken enchilada and chicken taco

cheese enchilada and chile relleno

shrimp enchilada and grilled fish taco.

lobster enchilada and shrimp burrito

fresh vegetables

Grilled chicken

carne asada

grilled shrimp

grilled, marinated skirt steak, with rice, beans, guacamole, sour cream, pico de gallo, and corn or flour tortillas.

grilled filet mignon medallions, manchego cheese enchilada, roasted poblano rajas, and grilled onions. potato and chile gratin.

tender beef in guajillo chile sauce with rice, beans and corn or flour tortillas.

pork in mole negro and chicken in coloradito, chepil rice with squash blossoms.

12 ounce cut of 100% angus rib-eye, white bean refrito and chipotle-corn sauce.

mango-mustard glazed organic salmon, calamari rice and mango-habanero sauce.

braised lamb shank, canela arborio rice, caramelized vegetables in natural au jus.

grilled marinated swordfish, topped with papaya-black bean salsa, served on a bed of mexican pilaf with cilantro-lime sauce.

tender pork cooked traditionally in a copper pot, with rice, beans, and corn or flour tortillas.

traditional puebla-style chile relleno stuffed with ground beef and shredded pork, with pomegranate reduction and walnut cream sauce. served with rice and beans

yucatan-style baked pork in banana leaves, achiote marinade, yucatan black beans and steamed rice with pickled onion and habanero garnish.

adobo-rubbed rotisserie half chicken with orange-chipotle glaze, with rice and sauteed vegetables.

grilled sirloin and jumbo mexican prawns, cotija-jalapeno potato puree, trasiego-thyme demiglace.

vegetarian black bean linguine tossed with artichokes, sun-dried tomatoes, fresh basil, toasted pepitas in ancho-cilantro oil.

cheese

carne asada or chicken

shrimp

enjoy a salad or cup of soup with entree.

tender pork in a cilantro tomatillo sauce, with rice, beans and corn or flour tortillas.

free range chicken breast stuffed with goat cheese and roasted corn, with a corn tamale and huitlacoche sauce.

chef victor's version of the classic, with cayenne and paprika, tarragon and thyme.

grilled spiny lobster with macadamia butter and baby mache salad

oaxacan cheese, macho squash blossoms, mushrooms, zucchini and fresh epazote

sauteed mexican prawns, serrano sticky rice and light tequila cream.

a terrine of blue crab, fresh avocado, tomato and drizzled with cilantro oil.

butter lettuce, blanched chayote squash, pumpkin seed oil and candied walnuts, tossed with bleu cheese vinaigrette.