Specials

May 24th - June 4th

Rack of Lamb Ranchera    

    a grilled rack of lamb served with red Mexican rice, frijoles borrachos,
    and nopales (cactus paddle salad), finished with Martin’s salsa ranchera
                                                                                                           28.00

Camarones con Vegetales

    grilled shrimp, guacamole, and platanos maduros (sautéed plantains) served
    with a julienned zucchini, carrots, chayote and crispy corn tortilla salad,
    finished with chipotle red pepper coulis                                      26.00

May 11th - 21st

Shrimp and Zucchini Flautas    

    shrimp and zucchini rolled into crispy flour tortillas, topped with crema,
    guacamole, and fried leeks, finished with guajillo mole and served with
    a side of house rice                                                                          26.00

 

Pulled Pork Molletes

    roasted chipotle BBQ pork on top of a toasted, open-faced Portuguese
    roll with black beans, sunny-side-up eggs, and micro cilantro, finished
    with our famous chipotle sauce                                                    24.00

April 26th - May 7th

Pork Tenderloin with Tamal de Rajas    

    pan seared pork tenderloin served with a roasted pepper and cheese tamal,
    finished with a pipian verde sauce (pumpkin seed and tomatillo) and
    fried leeks                                                                                          26.00

 

Shrimp Quesadilla

    sautéed shrimp, caramelized onions, oyster mushrooms, jalapeño, and
    chihuahua cheese in flour tortillas, finished with apple slaw and ancho
    chile crema                                                                                       25.00

April 12th - 23rd

Tacos de Arrachera    

    grilled skirt steak, chorizo refried beans, citrus avocado sauce, and pico
    de gallo on corn tortillas, finished with crispy chicharron (pork rind)
    and served with house rice                                                             26.00

 

Camarones Enchipotlados

    sautéed shrimp in a spicy tomato chipotle sauce served over white rice
    with a side of dressed greens                                                        26.00

March 30th - April 9th

Enchiladas de Pollo con Mole Poblano    

    roasted chicken rolled into corn tortillas and topped with Chef’s famous
    mole poblano, crema fresca, queso cotija, and avocado slices, served with
    red Mexican rice                                                                              23.00

 

Empanadas de Longaniza y Papa

    puff pastry pockets stuffed with spicy Mexican sausage, potatoes and onions,
    finished with salsa verde and served with a water cress salad
                                                                                                               22.00

March 8th - 19th

Pork Adobada Enchiladas    

    pork slow roasted in an adobo ancho marinade, rolled into corn tortillas
    and finished with spicy salsa de serrano seco, crema fresca, and queso
    fresco, served with house rice                                                       22.00

 

Shrimp and Chorizo Queso Fundido

    a mix of melted Oaxacan and Jack cheese topped with sautéed shrimp
    and homemade chorizo, served with flour tortillas and pico de gallo
                                                                                                               21.00

February 22nd - March 5th

Baby Back Ribs    

    slow roasted pork ribs smothered in a mango-ancho chile sauce, served
    with sweet plantain purée and an Eloté (Mexican corn on the cob)
                                                                                            25.00

Salmon Chile Relleno

    a poblano pepper stuffed with sautéed salmon, spinach, shallots, and
    corn, served over an avocado-serrano black bean sauce, finished with
    cream fresca, and served with house rice                                   25.00

Valentine's Day Specials / Prix Fixe

Valentine’s Prix-Fix

A three course dinner with your choice of an appetizer, entrée, and dessert
from the specials menu, plus a glass of Prosecco                               55.00

 

Appetizers

Potato Corn Chowder

    a bacon infused potato and corn chowder finished with chili oil and
    fried leeks            11.00

Chipotle BBQ Beef Tacos    

    two crispy flour tortillas stuffed with shredded beef in chipotle BBQ
    sauce and finished with queso cotija and pico de gallo         10.00

Santa Fe Shrimp Roll

    crispy shrimp, mango, and avocado rolled in a flour tortilla, served
    with chipotle aïoli        11.50

 

Entrées

Pink Pepper-Crusted NY Strip    

    New York strip steak crusted with pink and black pepper, served with
    corn soufflé, sautéed broccoli, and a side of demi-glace           28.00

Red Snapper Veracruzano

    pan-seared red snapper filet in a traditional Veracruz sauce (tomato,
    olive, and onion) served with roasted Yukon gold potatoes and yellow
    corn rice                                                                                            25.00

 

Dessert

Chocolate Almond Croissant

    a croissant filled with sweet almond ganache, topped with chocolate
    sauce, shaved Abuelita chocolate, and strawberry basil chutney
                                                                                                               12.00

January 18th - February 5th

Pescado al Pibil    

    tilapia filet marinated and steamed in banana leaves with a citrus-achiote
    sauce and red onions, served with red Mexican rice, refried beans
    and corn torillas                                                                               24.00

 

Tacos de Pollo

    grilled chicken breast in corn tortillas with salsa de poblano, blood orange
    segments, red onion and cilantro, served with red Mexican rice
                                                                                                               21.00

January 4th - 15th

Black Sea Bass    

    a pan-seared sea bass filet served over a breaded yucca and fennel
    cake, with sautéed spinach, fishished with a chilled chipotle red pepper
    coulis                                                                                                 26.00

Chicken Roulade

    pan-seared chicken breast stuffed with applewood smoked bacon, spinach,
    and extra sharp cheddar cheese, served with garlic mashed potatos and
    finished with a spicy salsa morita                                                 25.00