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

September 27th - October 8th

Cochinita Pibil    

    pork marinated with achiote chile and citrus juices, slow roasted in
    banana leaves, served with corn tortillas, pico de gallo, cilantro rice
    and black beans                                                                    24.00


Tacos de Pescado Huitlacoche

    soft corn tortillas filled with tilapia filet sautéed with huitlacoche
    (Mexican truffles) topped with jicama slaw and served with
    Mexican red rice                                                                    26.00

Mexican Independence Day Specials (Sept. 13th - 24th)

Chile en Nogada (contains nuts)    

    a roasted poblano pepper stuffed with ground pork picadillo, peaches,
    pineapple, raisins, apples, onions, and tomato, topped with Nogada sauce
    (almond and mixed cheese cream sauce), finished with pomegranate
    seeds and parsley, served with Mexican red rice                       25.00


Flautas de Camarones

    shrimp and zucchini rolled into a crispy flour tortilla, topped with mole
    de guajillo (mild red chile), crema, queso cotija, and edible flower confetti,
    served with Mexican red rice                                                        26.00

September 1st - 10th

Enchiladas de Tinga    

    pulled roasted chicken in a tinga sauce (tomato base, mild spice, tart,
    with a hint of brown sugar) topped with salsa verde, crema fresca,
    queso cotija, and pico de gallo, served with house rice             23.00


Tuna with Mole Amarillo (contains nuts and seeds)

    ancho-crusted pan seared tuna prepared rare, over Santa Fe’s first ever
    yellow Oaxacan ancho chile mole, served with chayote (green squash)
    au gratin, and finished with micro amaranth                                26.00

August 16th - 27th

Blackened Chicken Cesar Salad    

    blackened chicken breast served with a baby romaine, breaded
    chorizo crouton, and shaved parmesan Cesar salad in an anchovy
    serrano dressing                                                                  21.00


Chile Relleno de Salmon

    salmon, spinach, and corn stuffed into a roasted poblano chile and
    finished with serrano tomato sauce and crema, served with an almond,
    raja, and raisin rice pilaf                                                      24.00

August 2nd - 13th

Red Snapper Mexicana    

    a 12 oz red snapper filet pan-seared in a chunky salsa Mexicana (cherry
    tomato, white onion, jalapeño, cilantro) and served over sweet plantain
    purée, finished with fried spinach                                                 26.00


Top Round Shish Kebab

    two skewers loaded with top round beef cubes, red and green bell peppers,
    and white onion, grilled and served over spicy poblano rice, spicy salsa rojo
    and salsa verde (Chef recommends medium rare, otherwise allow for extra
    cook time)                                                                                        24.00