Our Menu

Winter 2020


Para la Barra

GRILLED OYSTERS
mojo verde, mote, epazote 16.

RAW OYSTERS*
chile mignonette, cocktail sauce, h alf/dozen 21/42.

OCTOPUS
salsa macha, yuca, squid ink tortilla, grilled piña 16.

GUACAMOLE
tortilla chips, serrano, radish 10.

SMOKED RIBS
tamarind-habanero glaze, salsa verde, escabeche 18.

Aperitivo

SALPICON*
tartare de carne, serrano, caperberries, tostada 15.

CHAYOTE Y PEAR SALAD
hoja santa vinaigrette, pomegranate seeds 12.

CACTUS
avocado, queso fresco, piña, lime vinaigrette 12.

CEVICHE*
market fish, citrus, beet, cucumber, avocado mkt.

DUCK CARNITAS
sope, rajas con crema, escabeche 14.

MUSHROOM TLAYUDA
seasonal mushrooms, mole, Oaxaca cheese, daikon radish mkt.

Verduras

SWEET POTATOS
epazote crema, piloncillo, lemon 12.

SEASONAL SQUASH
mole blanco, cocoa nibs, apples 12.

CAULIFLOWER
roasted cauliflower, rutabaga puree, mole verde 14.

ROASTED CABBAGE
almendrado, goast cheese, corriander, English peas 10.

Platos Fuertes

MARKET FISH
seasonal fish preparation MKT.

COSTILLA
short rib, chilmole, chochoyotas, cipollini 33.

PATO*
duck breast, tamarindo, roasted beet, mole mancha manteles 32.

CARNE ASADA*
grilled hanger steak, chayote, jugo de chile pasilla, onions 30.

CHULETA*
pork chop al pastor, escabeche, piña pureé 30.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.



5 Course Tasting Menu

— $65 —

CHAYOTE & PEAR
hoja santa vinaigrette, pomegranate seeds

SCALLOPS*
brown butter, squid ink, citrus

DUCK CARNITAS*
sope, rajas con crema, escabeche

COSTILLA*
short rib, chimole, chochoyotas, cipollini

FLAN
butternut squash, pepitas