Hibiscus white tea or black tea.

Carrot, beet, orange, lemon, ginger.

Green apple, cucumber, kale, spinach, ginger.

Creamy roasted red bell pepper and pacific shrimp soup with micro cilantro.

Traditional Mexican chicken soup, avocado, garbanzo, carrot, celery, epazote and chipotle broth, with baked tortilla strips and lime juice.

Baby arugula, avocado, berries, celery leaf, agave vinaigrette, pumpkin seeds, and queso de rancho.

Quinoa, kale, tomato, mango, avocado, black bean, corn, chayote, queso fresco, serrano, and mango vinaigrette.

Romaine hearts, kale, tomatoes, cucumbers, apples, onions, lime, and queso fresco with agave vinaigrette, and olive oil.

Sliced steak tomatoes, Buffalo mozzarella, baby cactus relish, salted pumpkin seeds, and cilantro-basil pesto.

Corn masa patty, salsa roja botanera, avocado, and queso fresco.

Seared berkshire pork belly with tomatillo de milpa sauce and crema oaxaquena, served with corn tortillas.

House-cured ahi tuna, olive-tomato vinaigrette, capers, grape tomato, and avocado.

Herb panela and roasted green salsa, choice of nopal and corn, grilled vegetable, or rajas con chorizo.

Braised lean wagyu beef cheek and red guajillo cascabel salsa with house-made corn tortillas.

Herbal avocado puree, smoked salmon, mango relish and mango habanero yogurt.

Plate serves 4-6 people , ancho-marinated wood-grilled octopus, roasted poblano mash, red onions, and milpa tomatillo sauce & corn tortillas

Prickly pear-cured cobia ceviche served with mango, avocado relish, and mango serrano sauce.

Our tortilla chips are fresh baked and never fried. Served with our scratch made organic salsas. Dip made from tomatos and onions.

petit or primal portion of pan-seared, all-naturall filet mignon, poblano mashed potatoes, garnished with arugula, serrano garlic-lime compound butter on a bed of sweet roma sauce

grass-fed, pan seared akaushi wagyu short loin with caramelized onions, bell peppers, rosemary potatoes, and demi glace

Ancho chile-marinated wood-grilled wagyu flap sirloin with poblano rajas enchilada and pearl onion guiso.

seared bone-in ribeye al pastor with roasted vegetables, applewood smoked bacon, & pineapple-guajillo demi

Free-range pan-roasted chicken, lemongrass rice, cucumber salad, and charred tomatillo salsa.

All-natural mulato chile-marinated pork tomahawk, sauteed Swiss chard-corn salad, yellow tomato coulis, and serrano chile oil.

fresh seafood stew with mussels, clams, bay scallops, baby calamari, jumbo lump crab meat, fish, lemongrass rice, & tomato crudo chilpachole

Guajillo-marinated fire-grilled Atlantic almon with Mexican rice peperonata and cilantro poblano sauce.

Jerez and piloncillo-glazed chilean sea bass with red cabbage casserole, turkey bacon, peppers, yellow corn, and yellow bell-banana pepper couli.

Pan-seared diver scallops, sauteed huitlacoche, corn, tomato, and poblano yogurt.

All-natural achiote-marinated braised pork shank with lemongrass rice, oregano-pickled red onions, & tangy sour orange sauce

Pan-seared cobia, jumbo lump crab meat, squash blossoms, chayote, mango, and fingerling potatoes in a white wine chilpachole sauce.

grilled australian lamb chops with roasted garlic broccolini, marble potatoes, & pasilla lamb jus

oven-roasted poblano pepper with white wine sauteed seafood medley, serrano peppers, tomatoes, four cheeses and calabacitas with a sweet onion-tomato sauce.

wild-caught pan-seared flounder, spaghetti squash, huitlacoche casserole with a serrano-caper light butter sauce

shallot and garlic sauteed fresh seafood medley, baby spinach, tomato crudo topped with a white wine jalapeño cream sauce

braised akaushi wagyu beef cheek, shallots, garlic, light butter topped with a chile morita

Our tortilla chips and salsas are baked fresh from scratch in house every day. Dip made from tomatos and onions.

Hibiscus white tea or black tea.

Traditional, strawberry, pineapple, orange.

Carrot, beet, orange, lemon, ginger.

Green apple, cucumber, kale, spinach, ginger.

Traditional Mexican chicken soup with avocado, garbanzo, carrot, celery, chipotle broth, baked tortilla strips and lime.

Creamy roasted red bell pepper and pacific shrimp soup with micro cilantro.

Quinoa, brussels sprouts, turkey bacon, green onion, avocado, baby heirloom, and chipotle yogurt.

Baby arugula, avocado, berries, pumpkin seeds, queso de rancho, and agave vinaigrette.

Sliced steak tomatoes, Buffalo mozzarella, baby cactus relish, salted pumpkin seeds, and cilantro-basil pesto.

quinoa, kale, tomato, mango, avocado, chayote, panela cubes, and mango vinaigrette.

Romaine hearts, kale, tomato, cucumber, apple, onion, queso fresco, citrus vinaigrette, and olive oil.

Herbal avocado puree, smoked salmon, mango relish, and mango habanero yogurt.

Herb panela with choice of nopal and corn, grilled vegetable, or rajas con chorizo.

Braised lean wagyu beef cheek, red guajillo cascabel salsa, house-made corn tortillas.

House-cured striped bass, fresh mango, corn, jalapeno, red pearl onions, and fresh purepecha avocado.

Ancho chile-marinated wood-grilled wagyu flap sirloin with poblano rajas enchilada and pearl onion guiso.

Free-range pan-roasted chicken, lemongrass rice, cucumber salad, and charred tomatillo salsa.

Guajillo-marinated fire-grilled Atlantic salmon with Mexican rice peperonata and cilantro poblano sauce.

Executive Chef Natalio’s feature served with your selection of either house salad or choice of soup.

Pan-seared diver scallops, sauteed huitlacoche, corn-tomato relish, and poblano yogurt.

Pan-seared red snapper with avocado-lemongrass rice and tomatillo de milpa sauce.

Layers of corn tortillas with free-range chicken, 2 sunny side eggs, rice, black beans and tomatillo de milpa sauce.

All-natural achiote-marinated braised pork shank with lemongrass rice, oregano-pickled red onions, & tangy sour orange sauce

Rotisserie chicken, tomatillo de milpa sauce, poblanos, tomatillo relish, cabbage, and agave onion.

House-smoked brisket, baby kale, tomatillo-pineapple relish, and avocado habanero sauce.

Pan-seared shrimp, cabbage, cilantro yogurt, mango relish, avocado puree, and chipotle aioli.

Scallops, clams, shrimp, striped bass, salmon, chihuahua cheese, pickled cabbage, and chile ancho salsa.

Chicken, poblanos, bell peppers, queso ranchero, cilantro, and milpa tomatillo sauce.

House-smoked brisket, poblanos, bell peppers, roasted onions, queso ranchero, and chile morita sauce.

Sauteed beef tenderloin, shallots,garlic,onions, gorgonzola,light butter, and serrano gorgonzola cream sauce

Corn masa sopes, black beans, poached eggs, chile morita hollandaise, and Mexican potatoes (choice of chorizo, smoked brisket, smoked salmon, or cochinita).

Vegan whole wheat pancakes with blueberry yogurt cream and organic blueberries.

Corn tortillas, scrambled eggs, onion, queso fresco, black beans, pumpkin seed sauce, and tomato guiso.

Tortilla strips, sunny-side eggs, serrano, onion, tomato, black beans, and choice of salsa casera or smoke morita sauce.

Yukon potatoes, chorizo, sunny-side eggs, mixed pepper, white onion, baby kale, and house made chipotle aioli.

House-smoked grass-fed brisket with scrambled eggs, roasted chayote squash, potatoes, peppers, and tomatillo sauce.

Egg white omelette with free-range pan-roasted chicken, grilled vegetables, and fresh avocado.

Chile guajillo corn tortillas filled with pork chorizo, scrambled eggs, black beans, and molcajete salsa.

Oaxacan-style Panna Cotta, with Mexican cafe de la Olla and jarabe de cafe agave

Gluten-free house-made sponge cake with almond, coconut, and condensed milk, and flaming Spanish merengue.

House-made blue cornbread flan with corn mousse.

Flourless chocolate cake with amaretto cherry sauce.

Strawberry and white chocolate mousse cake with maria's crackers.