Our Menu

SUMMER 2019


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 BURRATA SALAD
charred onion vinaigrette, pomegranate seeds 12.

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

AQUACHILE*
market fish, citrus, artichoke, cucumber, avocado mkt.

DUCK CARNITAS
sope, rajas con crema, escabeche 14.

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

Verduras

CARROTS
mole blanco, pine nuts, piloncillo 12.

BROCCOLI
cilantro pesto, anchovy vinaigrette, pepitas 12.

CAULIFLOWER
roasted cauliflower, rutabaga puree, mole verde 14.

ESQUITES
grilled corn, wheatberries, cotija, English peas, eqazote 15.

Platos Fuertes

MARKET FISH
seasonal fish preparation MKT.

POLLO A LA LENA
wood oven roasted half chicken, guajillo, roasted seasonal vegetables 28.

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.



4 Course Tasting Menu

— $65 —

CHAYOTE & BURRATA
charred onion vinaigrette, pomegranate seeds

MUSHROOM TLAYUDA
seasonal mushrooms, mole, oaxaca cheese, daikon radish

PESCADO DE MERCADO
seasonal fish preparation

PATO
duck breast, tamarindo, roasted beet, mole mancha manteles

MEXICAN MOUSSE
chocolate, chilles, epazote cream, pecan crumble