September 12th - 23rd

Tacos de Salmon

salmon sautéed with tomato, onion, and cilantro in three crispy

flour tortillas, finished with an avocado mousse, and served with

arroz moro (black bean rice) 29.00

Chile Relleno (Vegetarian)

a roasted poblano pepper stuffed with asadero cheese, lighly fried

in egg batter, finished with a tomato chipotle broth and crema fresca,

served with cilantro rice 25.00

Cochinita Pibil    

    slow roasted pork shoulder in an achiote citrus sauce, served with
    Mexican red rice, and pinto beans, garnished with pickled red onion


Sea Scallops with Sweet Plantains

    four pan-seared sea scallops on top of fried sweet plantains and guacamole,
    served with sautéed asparagus, carrots, and zucchini, mashed sweet
    potato and finished with red pepper coulis                                32.00

August 15th - 26th

Budin Azteca (Vegetarian)     

    corn tortillas layered with grilled zucchini, swiss chard, corn, salsa
    verde, and Oaxaca cheese, topped with crema fresca and fried leeks

Tamarind BBQ Pork Ribs

    slow roasted pork ribs in a tangy tamarind BBQ sauce, topped with
    mango pico de gallo, and served with frijoles charros (spicy pinto
    beans with smoked ham, chorizo, and pork loin)                      29.00

August 1st - 12th

Tacos Verdes (Contains PEANUTS) (Vegetarian)     

    sautéed shiitake mushrooms, chayote, carrots, red onion, jicama, toasted
    peanuts and sesame seeds, wrapped in baby iceberg lettuce (instead of
    tortillas) and served with a side of black beans               24.00


Shrimp Skewers

    shrimp, red onions, green and red peppers, grilled on skewers, served
    with chorizo rice and finished with salsa verde                         26.00

July 18th - 29th

Grilled Cheese and Tomato Gazpacho (Vegetarian)     

    Havarti, yellow cheddar, and pepper jack in toasted white country
    bread with roasted garlic mayo, served with a bowl of puréed chilled
    tomato gazpacho                                   22.00


Quesadilla con Pollo Adobado

    pulled roasted chicken mixed with tomato, onions, cilantro, chipotle
    adobo, and queso Oaxaca inside flour tortillas, topped with chile ancho
    crema and avocado slices                                                               24.00



July 4th - 15th

Mushroom Chile Relleno (Vegetarian)     

    portobello and cremini mushrooms and corn stuffed into a roasted
    poblano pepper, served with a white bean and jalapeño purée,
    finished with crema and fried leeks                                       25.00


Camarones con Tamal de Queso

    grilled shrimp served with a cheese tamal and sautéed spinach,
    finished with a green tomatillo, tomato, and garlic morita sauce

June 20th - July 1st

Chipotle BBQ Chicken     

    a half chicken roasted in a BBQ dry drub, finished with chipotle
    BBQ sauce, served with a spicy apple slaw and sweet potato fries

Grilled Vegetable Enchiladas

    grilled broccoli, cauliflower and squash rolled into corn tortillas and
    topped with pipian verde (pumpkin seed) sauce, crema, cotija cheese,
    diced hard-boiled egg and edible flowers, served with black beans

June 6th - June 17th

Red Snapper Tacos     

    pan-seared red snapper filet served in toasted flour tortillas with
    guacamole and pomegranate seeds, served with white epazote rice

Pork Belly Pastor Tacos

    guajillo crusted slow roasted pork belly served in blue corn tortillas
    finished with grilled pineapple salsa and al pastor sauce, served with
    white epazote rice                                                                          27.00

May 23rd - June 3rd

Portobello Quinoa Cakes (vegetarian)    

    quinoa, portobello mushroom, and dried cranberry cakes served over
    black bean purée, topped with roasted corn and black bean salsa and
    poblano sauce, served with tomato and cucumber salad         24.00


French Cut Grilled Chicken

    negra modelo marinated grilled chicken breast, served with chipotle
    sweet potato purée and sautéed spinach, finished with a serrano
    tomato sauce                                                                                   27.00

May 2nd - 13th

Beef Brisket Tacos     

    slow roasted oven smoked beef, served in corn tortillas with green
    cabbage, cured red onions, and avocado salsa verde, with a side of
    Mexican red rice                                                                            25.00

Enchiladas de Mole Poblano (contains nuts)

    pulled roasted chicken rolled into corn tortillas and topped with a
    three-day mole, crema, queso fresco, sesame seeds, and edible flowers,
    served with Mexican red rice                                                        27.00

New York Cheesecake

    a traditional NY style cheesecake drizzled with raspberry purée, and
    finished with whipped cream                                                        10.00