Fried potatoes, pimento, and garlic aioli.
Valdeon, manchego, urgelia, and marinated queso fresco, served with membrillo el Quijote, poached apricot, and black truffle honey.
Fresh avocados with plantain, gold sweet potato, yam, and taro root chips.
Dates stuffed with manchego cheese served with zesty avocado-jalapeno sauce.
Honduran yuca with chipotle aioli.
Roasted garlic, lemon zest, and niman ranch smoked pork belly.
Organic quinoa, roasted sweet corn, carrot, queso fresco, and toasted cumin aioli.
Oaxacan and mozzarella cheese fondue, chorizo, pasilla peppers, jalapeno, and onions.
Raw seafood cured in citrus, choice of local rock cod Ecuadorian style, Mexican bay scallop aguachile or ceviche mix to shrimp and octopus.
With cilantro aioli.
Avocado, ponzu glaze, lemon, serrano chili essence, and fresh mango.
2 crab cakes, pasilla peppers, corn, and ginger chipotle aioli.
Grilled and charred Spanish octopus, roasted thyme fingerling potatoes, creamy carrot ginger puree, and micro mix greens.
White Spanish anchovies, piquillo peppers, Kalamata olives, cilantro pesto, and balsamic vinegar reduction.
Gulf of Mexico shrimp, clams, mussels, garlic, pimento, Worcestershire, and lemon.
3 mini-burgers, Oaxacan cheese, Soria pork chorizo, and chipotle mayonnaise.
2 tostadas with roasted pulled chicken in chipotle tomato sauce, and pimento crema.
3 tacos, jicama salsa, and horseradish cream.
Yogurt-marinated lamb skewers, red onions, bell peppers, mint, and garlic sauce.
3 pulled pork, potato, and adobo aioli.
3 vegetable, poblano pepper, onions, zucchini, mushrooms, carrots, Oaxaca cheese, and avocado-jalapeno sauce.
Serrano ham, lomo embuchado, salchichon, soria pork chorizo, with pickled nopales.
Chef's choice selection of Latin tapas.
White hominy cooked with pork shoulder, guajillo chile, Mexican oregano, garnished with radishes, crispy tortilla chips, and cabbage.
Cherry tomatoes, shaved fennel, shaved red onions, and aged sherry vinaigrette dressing.
Romaine lettuce, serrano ham, hard-boiled egg, cherry tomatoes, red radishes, queso fresco, tortilla chips, and cotija-jalapeno dressing.
Organic arugula, butternut squash, radicchio, green apples, toasted pumpkin seeds, dried cranberries, and maple thyme vinaigrette.
Organic frisee, arugula, with a chile Arbol and bacon vinaigrette dressing.
Persian cucumbers, tomatoes, wild arugula, Spanish olives, and fried soft boiled egg.
Organic quinoa, blue lake beans, grilled acorn squash, and cranberry-habanero sauce.
Puerto Rican-style grilled chicken, savory onion-orange au jus, and roasted root vegetables.
Saffron-infused rice, organic dino kale, sauteed onions, charred tomato, and chipotle sauce, and queso fresco.
Gulf of Mexico shrimp, tomato and mixed peppers salsa, olives, roasted potatoes, and cilantro.
Serves 2. Saffron rice, mussels, chicken, clams, scallops, gambas, calamari, pork chorizo, bell peppers, and English peas.
Saffron rice, truffle oil, roasted red onions, piquillo peppers, English peas, bell peppers, zucchini, fennel, mushrooms, broccoli and cauliflower
Argentinean-style hanger steak, fried egg, chive goat cheese, green aji on toasted ciabatta, served with frisee and arugula salad.
Slow-braised marinated pork, caramelized red onion, cheese, black forest ham, dijon mustard, served with seasonal fruit salad.
On brioche bun, chipotle coleslaw, avocado, tomato, with sweet potato fries.
Grilled mary's organic chicken, crispy bacon, Oaxacan cheese, avocado, chipotle aioli, served with seasonal fruit salad.
Chickpeas, pickled cucumber, red onions, roasted squash and cascabel-harissa aioli, toasted brioche, with sweet potato fries.
Fried potatoes, pimento, and garlic aioli.
Valdeon, manchego, urgelia, and marinated queso fresco, served with membrillo el Quijote, poached apricot, and black truffle honey.
Fresh avocados with plantain, gold sweet potato, yam, and taro root chips.
Dates stuffed with manchego cheese served with zesty avocado-jalapeno sauce.
Honduran yuca with chipotle aioli.
Roasted garlic, lemon zest, and niman ranch smoked pork belly.
Organic quinoa, roasted sweet corn, carrot, queso fresco, and toasted cumin aioli.
Oaxacan and mozzarella cheese fondue, chorizo, pasilla peppers, jalapeno, and onions.
Raw seafood cured in citrus, choice of local rock cod Ecuadorian style, Mexican bay scallop aguachile or ceviche mix to shrimp and octopus.
With cilantro aioli.
Avocado, ponzu glaze, lemon, serrano chili essence, and fresh mango.
2 crab cakes, pasilla peppers, corn, and ginger chipotle aioli.
Grilled and charred Spanish octopus, roasted thyme fingerling potatoes, creamy carrot ginger puree, and micro mix greens.
White Spanish anchovies, piquillo peppers, Kalamata olives, cilantro pesto, and balsamic vinegar reduction.
Gulf of Mexico shrimp, clams, mussels, garlic, pimento, Worcestershire, and lemon.
3 mini-burgers, Oaxacan cheese, Soria pork chorizo, and chipotle mayonnaise.
2 tostadas with roasted pulled chicken in chipotle tomato sauce, and pimento crema.
3 tacos, jicama salsa, and horseradish cream.
Yogurt-marinated lamb skewers, red onions, bell peppers, mint, and garlic sauce.
3 pulled pork, potato, and adobo aioli.
3 vegetable, poblano pepper, onions, zucchini, mushrooms, carrots, Oaxaca cheese, and avocado-jalapeno sauce.
Serrano ham, lomo embuchado, salchichon, soria pork chorizo, with pickled nopales.
Chef's choice selection of Latin tapas.
White hominy cooked with pork shoulder, guajillo chile, Mexican oregano, garnished with radishes, crispy tortilla chips, and cabbage.
Cherry tomatoes, shaved fennel, shaved red onions, and aged sherry vinaigrette dressing.
Romaine lettuce, serrano ham, hard-boiled egg, cherry tomatoes, red radishes, queso fresco, tortilla chips, and cotija-jalapeno dressing.
Organic arugula, butternut squash, radicchio, green apples, toasted pumpkin seeds, dried cranberries, and maple thyme vinaigrette.
Organic quinoa, blue lake beans, grilled acorn squash, and cranberry-habanero sauce.
Gulf of Mexico shrimp, tomato and mixed peppers salsa, olives, roasted potatoes, and cilantro.
Saffron-infused rice, organic dino kale, sauteed onions, charred tomato, and chipotle sauce, and queso fresco.
Puerto Rican-style grilled chicken, savory onion-orange au jus, and roasted root vegetables.
Grilled 10 oz hanger steak, yuca fries, and cilantro-chimichurri sauce.
Serves 2. Saffron rice, mussels, chicken, clams, scallops, gambas, calamari, pork chorizo, bell peppers, and English peas.
Serves 2. Saffron rice, truffle oil, roasted red onions, piquillo peppers, English peas, bell peppers, zucchini, broccoli, fennel, mushrooms, and cauliflower.
Fresh-squeezed valencia orange juice.
Fresh-squeezed valencia grapefruit juice.
Poached eggs on jalapeno biscuit, queso fresco, black forest ham, pasilla roasted potatoes, crispy bacon, and orange hollandaise.
Fried plantains, dulce de leche, scrambled eggs and bacon.
Pan fired eggs, ranchero sauce, chorizo con papas, avocado, and queso fresco.
Eggs on top of organic sauteed spinach and setas, nopales, garnished with salsa verde, and cilantro.
Smoked salmon and poached eggs served on top of toasted sourdough, avocado, and orange hollandaise.
Roasted chicken, fried eggs, avocado, tomatillo guajillo sauce, epazote, and queso fresco.
Romaine lettuce, serrano ham, hard-boiled egg, cherry tomatoes, red radishes, queso fresco, tortilla chips, and cotija-jalapeno dressing.
Persian cucumbers, tomatoes, wild arugula, Spanish olives, and fried soft boiled egg.
Organic arugula, butternut squash, radicchio, green apples, dried cranberries, toasted pumpkin seeds, and maple thyme vinaigrette.
Argentinean-style hanger steak, fried egg, chive goat cheese, green aji on toasted ciabatta, served with frisee and arugula salad.
Slow-braised marinated pork, caramelized red onion, cheese, black forest ham, dijon mustard, and fruit salad.
Grilled Mary's organic chicken, crispy bacon, Oaxacan cheese, avocado, chipotle aioli, served with seasonal fruit salad.
Organic quinoa, blue lake beans, grilled acorn squash, and cranberry-habanero sauce.
Puerto Rican-style grilled chicken, savory onion-orange AU jus, and roasted root vegetables.
Saffron infused rice, organic dino kale, sauteed onions, charred tomato, and chipotle sauce, queso fresco.
Gulf of Mexico shrimp, tomato and mixed peppers salsa, olives, roasted potatoes, and cilantro.
Saffron rice, mussels, chicken, clams, scallops, gambas, calamari, pork chorizo, and peas.
Saffron rice, truffle oil, red onions, fennel, mushrooms, bell peppers, piquillo peppers, peas, zucchini, broccoli, and cauliflower.
Argentinean doughnuts served with Ibarra chocolate dipping sauce.
Patron cafe infused ladyfingers, Mexican chocolate.
Six battered deep-fried Oreos served alongside house-made mint ice cream.
House-made pumpkin flan, crispy cinnamon Bunuelo, topped with house-made whipped cream.
Mango, blackberries and coconut.
Bourbon vanilla, valrhona chocolate and dulce DE leche.
Passion fruit coulis served with house-made bourbon vanilla ice cream.