Our Menu

baby arugula, watermelon, blood oranges, radishes, queso cincho, toasted almonds and sweet lemon and blood orange vinaigrette

grilled pacific shrimp in tomatillo and brown butter, avocado tatemado, chorizo breadcrumbs

veal meat balls. chile puya aioli, veal consume, cotija-potato puree

marinated ahi tuna, pacific shrimp in cilantro, lime, tomatillo, guajillo aguachile, jicama, radish, avocado and pickled red onion (gf)

colorado peaches, huitlacoche fundido, panela, epazote oil (gf)

grilled romaine, toasted corn, cherry tomatoes, pumpkin seed dressing

aciento, bean purée, quesillo, dried chorizo, avocado crema, heirloom tomatoes, habanero guasmole

grilled oysters with piquin butter, cucumber relish (gf)

battered stuffed jalapeno with duck confit, and wild mushrooms, chipotle tomato fondue sauce, chintextle crema

smoky tomato salsa, queso fresco, radish, cotija (gf)

crispy tlayuda, fava bean smash, salsa macha, roasted butternut squash, mushroom, toasted pepitas, panela (gf)

8oz Sirloin, smoked eggplant barbacoa puree, salsa macha, grilled spring onions, green beans.

butterfly sea bass, half red adobo and half serrano and verdolaga adobo, herb salad, vegetable rice

6 oz seared ribeye soaked in salsa negra, julienne chilaca and banana pepper, cucumbers, avacado

pasilla consomme, chickpeas, onions and cilantro, chile de arbol, tortillas (gf)

citrus crusted salmon, beet puree, chapulin, toasted corn hibiscus reduction (gf)

caramelized brussels sprouts, pine nuts, pomegranate and sesame seeds, cotija, chimichurri (gf)

ayocotes bean stew with chorizo, jalapenos, pork belly lardons, crema agria (gf)