10.00Jalapeños Rellenos De Queso CapeadosJalapeños stuffed with chihuahua cheese, dipped in a light egg batter, sauteed and served with a black bean sauce and Mexican crema
11.00Camarones Al CarbonGrilled tiger shrimp served with two sauces: avocado-tomatillo sauce; and a spicy roasted tomato and chipotle sauce; garnished with fresh mango slices
8.00Tostaditas De TingaCrispy small tortillas mounded with shredded pork and chorizo in a roasted tomato-chipotle sauce topped with Mexican crema and avocado
7.00Sopes RusticosSmall, thick country tortillas topped with a roasted tomatillo sauce, queso fresco, onions, and avocado chunks
8.00Queso EmpanizadoSliced panela cheese lightly breaded and fried, served with a salsa de molcajete and a roasted tomatillo-serrano sauce.
8.00Trio De TamalitosThree fresh corn tamales: one filled with queso fresco and serrano chiles, with a spicy molcajete salsa and crema, another with black beans, rajas, and chihuahua cheese with a black bean purée, the third with zucchini and chipotle chiles
8.00Guacamole PicadoFresh diced avocado mixed with onions, tomatoes, chiles and cilantro; served with fresh chips and a fire-roasted salsa
10.00CevicheFresh blue marlin marinated in lime juice with onions, tomatoes, fresh chiles and herbs
11.00Queso Fundido Con CamaronesMelted chihuahua cheese, with jalapeños, onions and tiger shrimp served en cazuela with warm tortillas for making tacos
6.00Ensalada VerdeMesclun lettuce salad, red onions and tomatoes with a cilantro dressing
8.00Ensalada De Espinaca Con Queso De CabraFresh baby spinach salad with goat cheese, toasted sesame seeds, caramelized red onions in a chipotle-honey dressing
Sopa (Soup)
6.00Sopa De TortillaA rich vegetable stock with tomatoes and epazote; garnished with chile pasilla, avocado, queso fresco and tortilla strips
Platos Fuertes (Main Dishes)
20.00Chiles Doña QuetaA poblano chile stuffed with huitlacoche (earthy corn mushrooms), fresh corn and zucchini, served in a roasted poblano cream sauce and an ancho chile filled with potatoes, chihuahua and cotija cheese with a sweet-spiced roasted tomato sauce
23.00Camarones Al Mojo De AjoGrilled tiger shrimp in a sweet garlic and olive oil sauce with avocado chunks and guajillo chiles; served with white rice
20.00Pescado Al CarbonFresh fillet of seasonal fish, charcoal-grilled and served with salsa fresca (fresh tomatoes, onions, cilantro and serrano chiles); white rice
20.00Pollo en Mole PoblanoMiller's farm free-range chicken breasts charcoal-grilled and topped with a classic pueblan mole; Mexican rice
23.00Chuleta De Puerco en ManchamantelesGrilled maple creek farms double-cut pork chop in an earthy Oaxacan chile ancho mole garnished with grilled pineapple, sweet potato and plantains; served with white rice
20.00Tinga PoblanaGrilled maple creek farms pork tenderloin atop a roasted tomato-chipotle sauce with chorizo and potatoes; surrounded by a cool avocado-tomatillo sauce
26.00Chuletas De Borrego Con Salsa De Chile PasillaA trio of colorado lamb loin chops charcoal-grilled and served in a garlicky pasilla chile sauce; accompanied by a tamal filled with spinach, poblano chiles, tomato and drizzled with Mexican crema
30.00Filete De Res en Salsa De Moritas Con HongosGrilled certified angus beef tenderloin topped with chihuahua cheese, served in a spicy tomatillo-morita sauce with shiitakes; Mexican rice
Specials of the Week
Sopa - Soup
7.00Sopa De CalabazaRoasted butternut squash soup garnished with smoky chile chipotle and caramelized pumpkin seedsOptions:
Emile beyer Gewurztraminer, Tradition, alsace, France 2010
Entremeses - Appetizers
15.00Ostiones Con Chipotlefresh Blue Point oysters topped with spinach and Chihuahua cheese; sauced with a chipotle cream and bakedOptions:
Pra Soave Classico (Garganega), Monteforte d’Alpone, Veneto, Italy 2011
13.00Callos De Hachajumbo Maine sea scallops (dry-pack) wrapped with Nueske’s applewood smoked bacon, sautéed and served on a bed of white bean-morita chile purée; garnished with frizzled leeksOptions:
Mount Eden Vineyards Chardonnay, Wolff Vineyard, Edna Valley, California 2009
11.00Flores De CalabazaSquash blossoms stuffed with goat cheese and epazote, dipped in a light batter, sautéed and served with a roasted poblano cream sauceOptions:
Domaine Pichot Vouvray (Chenin Blanc), Domaine Le Peu de la Moriette, Loire Valley, France 2011
9.00Trio De SopesSmall, thick country tortillas topped with black beans and shredded beef with three different sauces: pasilla, serrano-tomato and serrano-tomatilloOptions:
Catena Malbec, Mendoza, Argentina 2010
Platos Fuertes - Main Dishes
26.00Pescado Con Hongoswalleye pike fillet coated with epazote and corn meal, sautéed and served on a bed of oyster mushrooms with Mexican crema; surrounded by a spicy tomato-habanero salsa and garnished with frizzled leeks; zucchiniOptions:
Mischief and Mayhem Bourgogne Blanc (Chardonnay), Burgundy, France 2009, Lemelson Vineyards Pinot Noir, Thea’s Selection, Willamette Valley, Oregon 2010
26.00Langostinos Poc-ChuGrilled freshwater prawns marinated in orange juice and guajillo chiles; served with frijoles colados, avocado, plantains and herbed riceOptions:
Pazo San Mauro Albariño, Rías Baixas, Galicia, Spain 2011, Acústic Celler Garnatxa/Samsó (Cariñena), Acústic, Montsant, Spain 2009
26.00Pato en Mole NegroGrimaud Farms breast of Muscovy duck grilled rare and duck leg confit served with an Oaxacan black mole; accompanied by fried plantains and sautéed potatoes with spinachOptions:
Domaine Pichot Vouvray (Chenin Blanc), Domaine Le Peu de la Moriette, Loire Valley, France 2011, Villa Montefiori Cabernet-Sangiovese, Valle de Guadalupe, Baja California, Mexico 2009
33.00Codornices en Salsa De Chile Con Mielgarlic-marinated and grilled Manchester Farm quail served in a sauce of ancho chiles, garlic, caramelized onions and honey with a potato, cilantro and queso añejo cakeOptions:
Dr. Heyden Riesling, Oppenheimer, Kabinett, Rheinhessen, Germany 2011, Ramey Syrah, Sonoma Coast, California 2008
Dessert
8.00Trio De PiñAA vanilla roasted pineapple ring topped with pineapple sorbet and garnished with a pineapple crispOptions:
Pyrat XO reserve rum, anguilla, british west indies
8.00Flan De CarameloClassic egg custard with a rich caramel sauceOptions:
Quinta do infantado tawny port, portugal
8.00Pastel Tres LechesA light orange-flavored cake soaked in three milks, frosted with freshly whipped cream and served with raspberry sauceOptions:
Kracher cuvée, beerenauslese, austria 2008
8.00Pastel De Chocolate Y EspressoA warm soft center callebaut chocolate-espresso cake with vanilla bean ice creamOptions:
M. chapoutier banyuls, vin doux naturel, france 2008
8.00Tarta De Pera Y MangoFresh pear and mango cobbler with almonds topped with cajeta ice creamOptions:
Clos l’abeilly sauternes, france 2009
8.00Crepa Con CajetaA cinnamon crepe filled with fresh mango and raspberries, topped with warm cajeta (goat’s milk caramel sauce)Options:
Coume del mas banyuls blanc, banyuls, france 2006
8.00Seleccion De Helados O NievesA selection of home-made ice creams or sorbetsOptions:
Marenco moscato d’asti, strev, piedmont, italy 2010
8.00Nieve De Limon Con Tequila Y Serranos -Spicy lime-tequila sorbet infused with serrano chilesOptions:
Herradura añejo tequila, mexico
10.00Queso Con AteAged manchego cheese served with quince paste and toasted hazelnutsOptions:
Coume del mas banyuls blanc, france 2006
12.50Santa Teresa 1796 Ron Antiguo De Solera, Venezuela
11.75Pyrat XO Reserve, Anguilla, British West Indies
8.00Ron Botran Añejo, Guatemala
9.00Ron Botran Solera 1893, Guatemala
15.00Ron Zacapa Centenario Grand Reserve 23 Year, Guatemala
Cordials
9.001921 Crema De Tequila Liqueur, Mexico
12.00Del Maguey San Luis Del Rio Crema De Mezcal, Mexico
6.00Kahlua, Mexico
7.00Tía María, Jamaica
7.25Patron XO Cafe Liqueur, Mexico
8.25Agavero Licor De Tequila, Mexico
6.75D’Reyes Licor De Almendras, Mexico
18.00Grand Marnier Cuvee Du Centenaire (100 Yr), France
25.00Grand Marnier Cuvee Du Cent Cinquantenaire (150 Yr), France
6.00Torres Orange Liqueur, Spain
6.50Cointreau Liqueur, France
5.25Cuarenta Y Tres (Licor 43) Liqueur, Spain
6.00Baileys Original Irish Cream Liqueur, Ireland
Brunch
Almuerzo
20.00Ruinart Brut Rose NV Champagne, Reims, France
17.00Louis Roederer Brut Premier NV Champagne, Reims, France
12.00Argyle Brut 2008 Sparkling Wine, Willamette Valley, Oregon
8.00Gran Sarao Brut NV Cava, Castellvi De La Marca, Spain
10.00Mimosa
4.00Fresh Squeezed Orange Juice
10.00Tequila SunriseMade with herradura blanco
10.00Tequila MaryHerradura blanco with sangrita
Entremeses - Appetizers
10.00Jalapeños Rellenos De Queso CapeadosJalapeños stuffed with chihuahua cheese, dipped in a light batter, sautéed and served with a black bean sauce and Mexican crema
8.00Tostaditas De TingaCrispy small tortillas mounded with shredded pork and chorizo in a roasted tomato-chipotle sauce topped with Mexican crema and avocado
11.00Camarones Al CarbonGrilled tiger shrimp served with two sauces: an avocado-tomatillo sauce; and a spicy roasted tomato and chipotle sauce; garnished with fresh mango slices
7.00Sopes RusticosSmall, thick country tortillas topped with a roasted tomatillo sauce, queso fresco, onions and avocado
8.00Queso EmpanizadoSliced panela cheese lightly breaded and fried and served with a salsa de molcajete and a roasted tomatillo-serrano sauce
8.00Trio De TamalitosThree fresh corn tamales: one filled with queso fresco and serrano chiles, with a spicy molcajete salsa and crema, another with black beans, rajas, and chihuahua cheese with a black bean purée, the third with zucchini and chipotle
8.00Guacamole PicadoFresh diced avocado mixed with onions, tomatoes, chiles and cilantro; served with fresh chips and a fire-roasted salsa
10.00CevicheFresh blue marlin marinated in lime juice with onions, tomatoes, fresh chiles and herbs
11.00Queso Fundido Con CamaronesMelted chihuahua cheese, with jalapeños, onions and grilled tiger shrimp served en cazuela with warm tortillas for making tacos
6.00Ensalada VerdeMesclun lettuce salad, red onions and tomatoes with a cilantro dressing
8.00Ensalada De Espinaca Con Queso De CabraFresh baby spinach salad with goat cheese, toasted sesame seeds, caramelized red onions in a chipotle-honey dressing
6.00Sopa De TortillaA rich vegetable stock with tomatoes and epazote; garnished with chile pasilla, avocado, queso añejo and tortilla strips
Platos Fuertes - Main Dishes
10.00Huevos MotuleñosFarm fresh sunny-side eggs served on a tostada with black beans and surrounded by a spicy tomato-habanero sauce; garnished with peas, smoked ham and plantains
10.00Huevos a La MexicanaFarm fresh eggs scrambled with tomato, onion, serrano chiles and nueske applewood smoked bacon; served with black beans
10.00Huevos RancherosFarm fresh sunny-side eggs served in a spicy sauce of tomato, onion and serrano chiles; accompanied by black beans
10.00Huevos Con ChorizoScrambled farm fresh eggs with strips of smoky chipotle chiles and chorizo; served with black beans
12.00Omelet De HuitlacocheEarthy corn mushrooms sauteed with onion, garlic and serrano chiles, folded into a fluffy omelet and topped with aged spanish manchego cheese and a roasted poblano cream sauce; served with black beans
18.00Arrachera Con HuevosCharcoal-grilled, marinated skirt steak served with two eggs, any style, with a spicy salsa borracha and black beans
10.00Chilaquiles VerdesSoft tortillas cooked in a spicy tomatillo-serrano sauce with melted chihuahua cheese; garnished with Mexican crema, onion and avocado
10.00Chilaquiles RojosSoft tortillas cooked in a spicy tomato-serrano sauce with melted chihuahua cheese; garnished with Mexican crema, onion and avocado
22.00Camarones Al Mojo De AjoGrilled tiger shrimp in a sweet garlic and olive oil sauce with avocado chunks and guajillo chiles; served with white rice
19.00Pollo en Mole PoblanoMiller’s farm free-range chicken breasts charcoal-grilled and topped with a classic pueblan mole
13.00Tacos Al Carbon: BistekCharcoaled beef, chopped for make-your-own tacos; served with a roasted tomatillo-chile de árbol salsa, guacamole, cilantro, onions and black beans on the side
12.00Tacos Al Carbón: PolloCharcoaled chicken, chopped for make-your-own tacos; served with a roasted tomatillo-chile de árbol salsa, guacamole, cilantro, onions and black beans on the side
19.00Pescado Al CarbonFresh fillet of seasonal fish, charcoal-grilled and served with salsa fresca (fresh tomatoes, onions, cilantro and serrano chiles); white rice
29.00Filete De Res en Salsa De Moritas Con HongosGrilled certified angus beef tenderloin topped with chihuahua cheese, served in a spicy tomatillo-morita sauce with shiitakes; Mexican rice
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