Rosa Mexicano

Two egg over easy served over corn tortillas choice of salsa verde or roasted tomato habanero sauce. Topped with diced bacon, crispy plantains, tortilla strips and grilled asparagus tips

Double cut smoked ham topped with cron tortillas, creamy pasilla de oaxaca salsa and egg scramble

Two crispy jumbo lump crab cakes topped with poached eggs and cilantro bearnaise sauce. Serevd wih mixed greens and grilled asparagus

Almond crusted brioche french toast slices with mixed berries citrus scented whipped creme fraiche and orange pioncillo syrup

Poblano peppers and onions

Tomatillo and cucumber puree with garlic, lime and cilatro

Pasilla de oaxaca chiles and tomato juice with roasted garlic, celery and fresh lime juice

Habanero chile and tomato juice with fresh horseradish, roasted garlic, celery and lime juice

A rosa mexicano favorite made with hot coffee and kahlua, topped with kahlua mousse

Our version of the popular mexican coffe drink made with hot coffee, kahlua, piloncillo, orange, cinnamon and topped with whipped cream

Sering freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro prepared tableside. Each order is served with warm corn tortillas, tortulla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero. Per order serves two-three

Pasilla chile soup with grilled chicken, avocado, shredded cheese, cerma and crispy tortilla strips

Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey lime vinaigrette

Three rolled crispy chicken tacos topped with salsa pasilla de oaxaca, salsa verde, queso fresco and creme, medium

Diced yellowtail, watermelon,cucumber and jicama served with tomato habanero sauce and jalapeno ice

Roasted bone marrow served with garlic toast and chipotle piloncillo sauce.

Three crispy corn empandas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado tomatillo salsa.

Melted chihuahua cheese served in a cast iron skillet with your choice of chorizo and peppers rajas.

Wild mushroomsw and fresh hulitacoche.

Garlic shrimp and chile.

Handmade vegetables tortillas filled with burns farm fresh huitlacoche, wild mushrooms and chihuahua cheese. Served with salsa verde & crema.

Braised heritage pork belly and seared diver scallops served on warm corn tortillas with citrus habanero slasa.

Freshly made gucamole with avocado, jalapeno, tomato, onion and cilantro prepared tableside. Each order is served with warm corn tortillas, tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero.

Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey lime vinaigrette.

Diced yellowtail, watermelon, cucumber and jicama served with tomato habanero sauce and jalapeno ice.

Roasted bone marrow served with garlic toast and chipotle piloncillo sauce.

Handmade vegetable tortillas filled with burns farm fresh huitlacoche, wild mushrooms and chuhuahua cheese. Served with salsa verde & crema.

Melted chihuahua cheese served ina acast iron skillet with your choice of chorizo and peppers rajas.

Wild mushroom and fresh huitlacoche

Garlic shrimp and chile

Braised heritage pork belly and seared diver scallops served on warm corn tortillas with citrus habanero salsa.

Crispy corn tortilla chips served with our house salsa.

With barbecued tuna loin. Street salad with barbecued tuna loin tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red leaf lettuce with honey lime vinaigrette.

Skewers of grilled shrimp, tomatoes, onions and serramo peppers. Served over house rice with roasted toamto jalapeno caper sauce.

Whole red snapper marinated in a traditional yucatan mixture of achiote, orange and garlic served with habanero marinated red onions, roasted garlic and tomatillo salsa.

Grilled natural salmon over black beans with zuchinni and roasted corn. served over a mole of ancho chiles and tropical fruits.

Grilled skirt steak with sauteed jumbo shrimp in a tomato chipotle sauce arugula salad and match stick fries.

18 oz. of grilled boneless beef short ribs served with a mestiza sauce tomattillo tomato chipotle and rajas slow cooked mexican peppers.

Skewers of filet mignon, chorizo sausage, onions, tomatoes and serrano peppers. Served over house rice with tomatillo and tomato chipotle sauces.

Filet mignon covered with a wild mushroom tequilla cream sauce and roasted mexican peppers, served with poblano pepper cream sauce.

Baked soft corn tortillas filled with pulled chicken, chihuahua cheese and roasted mexican peppers, served with poblano pepper cream sauce.

Two ancho chilles stuffed with cochinita pibil slow cooked marinated pork over black bean sauce and marinated red onions.

Crispy marinated pork shank served with red bean chorizo chili and chipotle cream spinach.

Two soft corn tortillas filled with shredded chipotle beef, topped with veracruz mole made with raisins, plantains, hazelnuts, pine nuts and ancho pasilla chilles. Garnished with crema and queso freasco.

Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce chihuahua cheese.

Two soft corn tortillas filled with corn, chayote, mushrroms and spinach served in a nild tomato sauce.

Two soft corn tortillas filled with jumbo lump crab meat, topped witha a creamy tomatillo sauce, melted chihuahua cheese and pumpkin seeds

Grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow peppers and melted chihuahua cheese. Served with chile de arbol salsa

Grilled skirt steak marinated in guajillo and apsilla chiles, garlic, cumin andn black pepper. Served with melted chihuahua cheese and chile de arbol salsa.

Skillet of seasonal market vegetables, topped with fresh herbed cheese Served with flax seed tortillas, red beans and tomatillo molcajete salsa.

With barbecued tuna loin. Street salad with barbecued tuna loin tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red leaf lettuce with honey lime vinaigrette.

Skewers of grilled shrimp, tomatoes, onions and serramo peppers. Served over house rice with roasted toamto jalapeno caper sauce.

Whole red snapper marinated in a traditional yucatan mixture of achiote, orange and garlic served with habanero marinated red onions, roasted garlic and tomatillo salsa.

Grilled natural salmon over black beans with zuchinni and roasted corn. served over a mole of ancho chiles and tropical fruits.

Grilled skirt steak with sauteed jumbo shrimp in a tomato chipotle sauce arugula salad and match stick fries.

Skewers of filet mignon, chorizo sausage, onions, tomatoes, and serrano peppers. Served over house rice with tomatillo and tomato-chipotle sauces

Filet mignon covered with a wild mushroom-tequila cream sauce

Baked soft corn tortillas filled with pulled chicken, chihuahua cheese and roasted mexican peppers, served with poblano pepper cream sauce

Two ancho chiles stuffed with cochinita pibil slow-cooked marinated pork over black bean sauce and marinated red onions

Two soft corn tortillas filled with shredded chipotle beef, topped with veracruz mole made with raisins, plantains, hazelnuts, pine nuts and ancho and pasilla chiles. Garnished with crema and queso fresco

Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese

Two soft corn tortillas filled with corn, chayote, mushrooms and spinach served in a mild tomato sauce

Two soft corn tortillas filled with jumbo lump crab meat, topped with a creamy tomatillo sauce, melted chihuahua cheese and pumpkin seeds

Two Soft Corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese

Two soft corn tortillas filled with corn, chayote, mushrooms and spinach served in a mild tomato sauce

Two soft corn tortillas filled with jumbo lump crab meat, topped with a creamy tomatillo sauce, melted chihuahua cheese and pumpkin seeds

Grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers and melted chihuahua cheese. Served with chile de arbol salsa

Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted chihuahua cheese and chile de arbol salsa

Skillet of seasonal market vegetables, topped with fresh herbed cheese. Served with flax seed tortillas, red beans and tomatillo molcajete salsa

Grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers and melted chihuahua cheese. Served with chile de arbol salsa

Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted chihuahua cheese and chile de arbol salsa

Skillet of seasonal market vegetables, topped with fresh herbed cheese. Served with flax seed tortillas, red beans and tomatillo molcahete salsa

Fried plantains with crema and queso fresco

Fried plantains with crema and queso fresco

House smoked chicken, tomato and chipotle layered between soft tortillas and topped with a yellow pepper habanero sauce

Chilled citrus-marinated tuna and shrimp with chipotle chili and onions

Crispy corn empanadas filled with jumbo lump crab meat, served with seasonal fruit pico de gallo and avocado-tomatillo salsa

Whole red snapper marinated in a traditional Yucatan mixture of achiote, orange and garlic served with habanero marinated red onions, roasted garlic and tomatillo salsa

Chicken breast topped with Huitlacoche and served in a chile Poblano cream sauce

Skewers of grilled shrimp, tomatoes, onions and Serrano peppers with a roasted tomato-jalapeno caper sauce

Ancho chiles filled with chicken picadillo and topped with a cilantro cream sauce

Grilled filet mignon covered with a wild mushroom tequila cream sauce

18 oz. of Grilled boneless short ribs served with a mestiza sauce, tomatillo-tomato-chipotle, and rajas slow cooked mexican peppers

Mexican vanilla flan served over toasted almond cake with chocolate mole sorbet

Rich, creamy cheesecake filled with baked apple cajeta sauce and pecans

Homemade Mexican chocolate cupcake filled with hazelnut mousse and topped with creme fraich whipped cream

Meringue-covered three milk cake with citrus cream and mango salsa

Served family style. Piping hot churros dusted with powdered sugar and cinnamon with three dipping sauces: chocolate, caramel and raspberry

Freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro prepared tableside. Served with warm corn tortillas, tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero, per order, served two-three

Pasilla chile soup with grilled chicken, avocado, shredded cheese, crema and crispy tortilla strips

Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette

Two rolled crispy chicken tacos topped with salsa pasilla de oaxaca, salsa verde, queso fresco and crema

Diced yellowtail, watermelon, cucumber and jicama served with tomato-habanero sauce and jalapeno ice

Three crispy corn empanadas filled with jumbo lump crab meat, sereved with seasonal fruit pico de gallo and avocado-tomatillo salsa

Melted chihuahua cheese served in a cast iron skillet with your choice of chorizo and peppers rajas

Wild mushrooms and fresh huitlacoche

Garllic shrimp and chile

Braised heritage pork belly and seared diver scallops served on warm corn tortillas with a citrus-habanero salsa

Mexico city street salad with barbecued tuna loin tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red-leaf lettuce with a honey-lime vinaigrette

Grilled chiken, chorizo sausage, cabrales blue cheese, cherry tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons

Roasted chicken salad with carrots, apples, raisins and tomatoes over romaine, frisee and watercress salads with jalapenparmesan dressing

Mexico city street salad with barbecued tuna loin tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red-leaf lettuce with a honey-lime vinaigrette

Roasted chicken salad with carrots, apples, raising and tomatoes over romaine, frisee and watercress salads, with jalapeno-parmesan dressing

Grilled flour tortillas filled with chihuahua cheese and grilled chicken. Served with guacamole and pico de gallo

Pressed mexican club sandwich of ham, grilled chicken, bacon, pickled jalapenos, avocado and chihuahua cheese with a black bean-chipotle spread. Served with sweet potato fries

Pilled beef short rib sandwich on a crispy roll with oven-baked tomatoes, pickled jalapenos, salsa verde and pasilla de oaxaca dressing. Served with sweet potato fries

Orange and garlic scented pulled chicken served on a crispy roll with chipotle dressing and house slaw. Served with sweet potato fries

Top split bun toasted and filled with chopped achiote salad, topped with pickled onions and habanero salsa. Served with sweet potato fries and slaw

Two soft corn tortillas filled with shredded chipotle beef. Topped with veracruz mole made with raisins, plantains, hazelnuts, pine nuts and ancho and pasilla chiles. Garnished with crema and queso fresco

Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese

Two soft corn tortillas filled with corn, chayote, mushrooms and spinach served in a mild tomato sauce

Two soft corn tortillas filled with pulled roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese

Two soft corn tortillas filled with corn, chayote, mushrooms and spinach served ion a mild tomato sauce

Grilled and marinated in ancho chiles, garlic, cumin, cloves and sinnamon. Topped with slow cokked peppers and melted chihuahua cheese. Served with chile de arbol salsa

Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted chihuahua cheese and chile de arbol salsa

Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions. Served with chile de arbol salsa

Skillet of seasonal market vegetables, topped with fresh herbed cheese. Served with flax seed tortillas, red beans and tomatillo molcajete salsa

Grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. Topped with slow cooked peppers and melted chihuahua cheese. Served with chile de arbol salsa

Grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. Served with melted chihuahua cheese and chile de arbol salsa

Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions. Served with chile de arbol salsa

Skillet of seasonal market vegetables, topped with fresh herbed cheese. Served with flax seed tortillas, red beans and tomatillo molcajete salsa

Skewers of grilled shrimp, tomatoes, onions and serrano peppers. Served over house rice with roasted tomato-jalapenos caper sauce

Grilled natural salmon over black beans with zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits

Grilled skirt steak with sauteed jumbo shrimp in a tomato-chipotle sauce, arugula salad and matchstick garlic fries

Skewers of grilled filet mignon, chorizo sausage, onions, tomatoes and serrano peppers. Served over house rice with tomatillo and tomato-chipotle sauces

Baked soft corn tortillas filled with pulled chicken, chihuahua cheese, corn and roasted mexican peppers, served with a poblano pepper cream sauce

Skewers of grilled shrimp, tomatoes, onions and serrano peppers. Served over house rice with roasted tomato-jalapeno caper sauce

Grilled natural salmon over black beans with zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits

Grilled skirt steak with sauteed jumbo shrimp in a tomato-chipotle sauce, arugula salad and matchstick garlic fries

Skewers of grilled filet mignon, chorizo sausage, onions, tomatoes and serrano pepers. Served over house rice with tomatillo and tomato-chipotle sauces

Baked Soft corn tortillas filled with pulled chicken, chihuahua cheese, corn and roasted mexican peppers, served with a poblano pepper cream sauce

Fried plantains with crema and queso fresco

Fried plantains with crema and queso fresco

Freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro prepared tableside. Served with warm corn tortillas, tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero. Served teo-three

Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette

Diced yellowtail, watermelon, cucumber and jicama served with tomato-habanero sauce and jalapeno ice

Melted chihuahua cheese served in a cast iron skillet with your choice of chorizo and peppers rajas

Wild mushrooms and fresh huitlacoche

Garlic shrimp and chile

Braised heritage pork belly and seared diver scallops served on warm corn tortillas with a citrus-habanero salsa

Freshly made guacamole with avocado, jalapeno, tomato, onion, and cilantro. Served with warm corn tortillas, tortilla chips, salsa pasilla de oaxaca and salsa tomatillo y habanero

Rolled crispy chicken tacos topped with salsa pasilla de oaxaca, salsa verde, queso fresco and crema

Grilled natural salmon over black beans with zucchini and roasted corn, served over a mole of ancho chiles and tropical fruits

Grilled shrimp marinated in garlic vinaigrette over house rice with onions, tomatoes, serrano peppers and roasted tomato jalapeno-caper sauce

Soft corn tortillas filled with jumbo lump crabmeat, topped with a creamy tomatillo sauce and pumpkin seeds

Soft corn tortillas filled with shredded chipotle beef and topped with a Veracruz mole made with raisins, plantains, hazelnuts, pine nuts, ancho and pasilla chiles, and garnished with cream and queso fresco

Grilled filet mignon covered with a wild mushroom-tequila cream sauce

Skewers of filet mignon, chorizo sausage, onions, tomatoes, and serrano peppers with tomatillo and tomato-chipotle sauces

Grilled marinated skirt steak in guajillo and pasilla chiles, with garlic, cumin and black peppers topped with chihuahua cheese

Soft corn tortillas filled with pulled roasted chicken and topped with a creamy tomatillo sauce and melted chihuahua cheese

Grilled chicken marinated in ancho chiles, garlic, cumin, cloves and cinnamon, and topped with slow cooked peppers, served with melted chihuahua cheese

Soft corn tortillas filled with corn, chayote, mushrooms and spinach served with mild tomato sauce

Market vegetables: portobello mushrooms, sauteed Swiss and butternut squash topped with fresh herbed cheese. Served with flax seed tortillas and red beans

Mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette

Corn masa turnovers filled with jumbo lump crab meat served with seasonal fruit pico de gallo and avocado-tomatillo salsa

Corn masa turnovers filled with chihuahua cheese, rajas, and epazote

Chilled citrus-marinated tuna and shrimp with chipotle chili and onions

Grilled flour tortilla filled with huitlacoche, poblano chiles, corn and chihuahua cheese served with crema and salsa verde cruda

Slow cooked pork belly tacos served on house made tortillas, spicy piloncillo pickles and fiery molcajete salsa

Small crispy tortillas topped with: citrus marinated tuna and baby shrimp, white fish ceviche with habanero chiles, crab ceviche with mango, jumbo lump crabmeat with poblano chiles, onions and cilantro, tomatoes and queso fresco with salsa verde cruda, achiote-marinated pork cooked wrapped in banana leaves, braised shredded beef with radishes, tomato and oregano

Crispy rolled corn tortillas filled with: potatoes with rajas, potatoes with chorizo, shredded chicken in tomato sauce, shredded pork in tomato sauce, beef barbacoa

Torpedo shaped masa dumplings stuffed with: michoacan-style zucchinis, shredded chicken in tomato sauce, shredded pork in tomato sauce, chicken in mole sauce, chihuahua cheese

Boat shaped masa tortillas, spread with black bean puree and topped with: fresh cheese, lettuce and green salsa, fresh cheese, lettuce and red salsa, shredded chicken with mole sauce, pork achiote-marinated & slow cooked with red marinated onions, potatoes and chorizo

Red corn masa turnovers fried that are filled with your choice of: chihuahua cheese with epazote, chihuahua cheese with rajas, mushrooms and cheese, black corn mushroom and wild mushrooms, black corn mushroom and cheese, beef sauteed with tomatoes, onions and chiles, baby shrimp marinated with pasilla de oaxaca and cilantro

Corn on the cob. The corn gets pulled out of the steamer to order and then prepared to the guest's specification. Spread with jalapeno mayonnaise, sprinkle with shredded queso fresco and chile powder. The corn can also be spread with butter, sprinkled with fresh lime juice and chile powder at the same station the guest will also find esquites

Boiled corn kernels with epazote served in a small bowl with a spoon. Our chef adds lime juice, sour cream or mayonnaise, salt, and chile powder to guest specifications. Esquites are kept warm in a cazuela

With tomatoes, olives and raisins in a tomato sauce

Mexican vanilla flan served over toasted almond cake with chocolate mole sorbet

Rich, creamy cheesecake filled with baked apple cajeta sauce and pecans

Homemade mexican chocolate cupcake filled with hazelnut mousse and topped with creme fraiche whipped cream

Meringue-covered three milk cake with citrus cream and mango salsa

Served family style. Piping hot churros dusted with powdered sugar and cinnamon with three dipping sauces: chocolate, caramel and raspberry