Our Menu
Botanas
Crispy yuca with mojo verde sauce
Queso fresco and cilantro
Chorizo stuffed plantains with bacon and sofrito
Sugar snap peas , roasted corn and soft poached egg
Rock shrimp, chile morita, aji dulce, herbs
Chicos
Homemade Spanish soft cheese, tamarind saba, pasilla chili honey, and toasted sourdough
Poached carrots, spice dende oil, beets, champagne vinaigrette, requeson
Aji amarillo lecuhe de tigre, green apple, cucumber and blueberry- garlic preserve. Ask your server for the fish of the day
Black and golden quinoa, chickpeas, cucumbers, cherry, tomatoes, eneldo vinaigrette.
Medianos
Beef chorizo patty, burnt garlic aioli, shoes string potatoes, caramelized onion
Marinated Yucatan style, malanga tamal, pickles and red onion
Spanish octopus, kale, white beans, smoked paprika.
Maitake mushrooms, yuca, broccoli, Oaxacan mole negro.
Grandes
Grilled Tender Filet, Miso Sweet Potato Pure, Citrus Chimichurri and Broccolini
Ssauteed kale, spanish vizcaina, lemon, spanish olive oil
Roasted corn, malanga goat cheese agnolotti, shaved grana padano
Slagel farms, braised pork shoulder, navy beans and rice, chicharron.
Willow Creek bone-in ribeye, rum smoked butter, broccolini
Postres
Brownie crust, Guava Jell, Blue Berries
Mexican corn cake, caramelized salted popcorn, passionfruit emulsion.
Chocolate tres leches, Mexican chocolate ganache, mascarpone, hibiscus pineapple.
For our kitchen staff appreciation, hydration and inspiration after their shift!
ASK YOUR SERVER ABOUT THE Wine or Cocktail ADDS ON
First Course
GF/ VG - champagne vinaigrette | quinoa | garbanzos | cucumber | tomatoes | dill
GF - daily ceviche preparation
braised rabbit & chicken | pasilla | garlic parmesan
Second Course
GF - masa porridge | mustard seeds | chimichurri
GF/VEG - yucca | sweet plantains | callaloo green curry
malanga goat cheese agnolotti | roasted corn | grana padano
Third Course
dulce de leche | huckle berry preserve
ASK YOUR SERVER ABOUT THE Wine or Cocktail ADDS ON
First Course
GF/VG - champagne vinaigrette | quinoa | garbanzos | cucumber | tomatoes | dill
GF- daily ceviche preparation
braised rabbit & chicken | pasilla | garlic parmesan
Second Course
GF - kale | white beans | smoked paprika
chorizo stu<ed plantains | bacon | sofrito
Third Course
GF - masa porridge | mustard seeds | chimichurri
GF/VEG - yucca | sweet plantains | callaloo green curry
malanga goat cheese agnolotti | roasted corn | grana padano
grilled tender fillet | miso sweet potato | chimichurri | broccoli
Fourth Course
Chef's Choice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions** • Kindly note that a 20% service charge is incorporated into your total bill to support our team.