Valentines Day Specials

Costillas en Salsa Verde     

    pork ribs in a 2 day, white mushroom salsa verde (Orea family recipe)
    topped with fried cilantro and served with spicy black beans enchilados
    and soft corn tortillas                               26.00

Quesadilla de Vegetales

    grilled zucchini, broccoli, cauliflower, and onions, Oaxacan cheese, and
    black bean spread in a flower tortillas, topped with smoky guajillo crema
    and salsa de pepino (cucumber)                                                   24.00                                         

Double Chocolate Brownie

    topped with chocolate sauce, brandy marinated strawberries, whipped
    cream, and citrus almond clusters                                                12.00

February 1st - 11th

Enchiladas de Puerco

            slow roasted pulled pork enchiladas topped with mancha-mantel sauce

            (guajillo, ancho, pineapple), queso fresco, crema fresca, and edible

            flowers, served with Mexican red rice                                                  25.00


Red Snapper Yucateco

            snapper filet steamed in a pouch with achiote citrus sauce, tomatoes,

            red onions, and fried plantains, served with Mexican red rice


January 17th - 28th

Filet Mignon    

    a grilled filet mignon with bordelaise sauce, served with huitlacoche
    (Mexican truffle) mashed potatoes and grilled asparagus       32.00


Salmon Potato Casserole

    sautéed salmon with tomatoes, onions, spinach, and corn in a cream
    sauce, topped with a potato crust baked to crispy perfection, served
    with a side of house rice (20 min cook time)                                   26.00

January 3rd - 14th

Roasted Chicken Flautas    

    shredded chicken rolled into crispy flour tortillas, topped with avocado
    relish, crema fresca, queso fresco and avocado salsa verde, served with
    red Mexican rice                                                                              23.00


Beef Barbacoa Tlacoyos

    two corn masa boats stuffed with black beans and topped with shredded
    barbacoa beef, crema fresca, queso fresco, shredded lettuce and spicy
    salsa morita, served with red Mexican rice                                 24.00

December 20th - 31st

Rack of Lamb con Salsa Ranchera    

    a French rack of lamb served medium rare with garlic mashed potatoes,
    roasted cherry tomatoes, and finished with salsa ranchera (allow for
    extra cooking time)                                                                         32.00


Duck Confit Chimichangas (contains peanuts)

    duck confit, cheddar cheese, and green cabbage wrapped into crispy
    flour tortilla pockets, finished with a peanut mole and crema, served
    with rice and black beans                                                               28.00

December 6th - 17th

Carne Asada con Rajas y Frijoles Blancos    

    grilled skirt steak served over a serrano/avocado leaf white bean purée
    and topped with rajas con crema (roasted poblano peppers, zucchini,
    corn, and crema fresca)                                                                  26.00


Camarones con Tamal de Queso

    grilled shrimp served with a green chile and cheese tamal and sautéed
    spinach, finished with a guajillo mole and fried leeks                    26.00

Turkey & Cranberry Mole Enchiladas (contains nuts)    

    pulled, roasted turkey wrapped in corn tortillas and topped with
    cranberry mole, crema fresca, queso cotija and pickled cabbage
    served with ground pork and corn bread stuffing                     25.00


Roasted Pork Tenderloin

    pork tenderloin served with a pear-habañero sauce, roasted rosemary
    sweet potatoes, and sautéed spinach                                          26.00

November 8th - 19th

Grilled Vegetable Enchiladas     

    grilled broccoli, cauliflower, zucchini, carrots, and red onions rolled
    into corn tortillas, topped with salsa verde, crema fresca, cotija cheese,
    and radish, served with house rice                                                22.00


Budín Azteca con Puerco

    corn tortillas layered with salsa verde, rajas poblanas, roasted corn
    and asadero cheese, topped with braised pork, and finished with fried
    leeks                                                                                                  26.00

Dia de los Muertos Specials (Oct. 25 - Nov. 5)

Pozole Verde     

    a classic Mexican stew with pork, hominy, and roasted poblano, topped
    with shredded radish and crispy tortilla strips                               23.00


The GB Burger

    a ground beef paddy stuffed with mascarpone cheese, apple smoked
    bacon, and shallots, topped with cheddar cheese sauce and a fried egg,
    famously served on a toasted English muffin with sweet potato fries

October 11th - 22nd

Green Chile con Carne     

    beef chuck stewed with carrots, onions, green peppers, red kidney
    beans, and Anaheim chiles, topped with cheddar cheese, sour cream,
    and a crispy hardboiled egg (this dish has heat!).                    22.00


Halibut Filet

    pan-seared halibut served in a chilled orange-chipotle reduction,
    over chipotle sweet potato purée and sautéed spinach, finished
    with maché greens                                                                      26.00