Specials

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

Holiday Special (Dec 21st - Jan 1st)

Chipotle Maple Pork Chop     

            a grilled, French-cut, lollipop pork chop brushed with chipotle maple

            syrup and served with sautéed spinach and a loaded baked potato

            (bacon, cheddar cheese, sour cream & scallions), finished with poblano

            cream sauce                                                                                     28.00

 

Grilled Salmon

            a grilled salmon filet served with cranberry and poblano pepper wild

            rice pilaf, sautéed spinach and finished with a spicy smoked tomato

            and serrano sauce                                                                           26.00

December 7th - 18th

Grilled Shrimp Kebab    

    shrimp, red onion, green and red bell peppers skewered and grilled,
    served with cilantro rice and finished with spicy salsa verde and spicy
    salsa de chipotle morita                                                                 24.00

 

Sweet Potato Pupusas con Puerco al Pastor

    two sweet potato masa cakes stuffed with ham steak al pastor and
    grilled pineapple pico de gallo, served over chopped red cabbage, and
    finished with crema and queso cotija, with red Mexican rice
                                                                                                               22.00

November 23rd - December 4th

Halibut con Pipian Rojo    

    pan-seared pumpkin seed crusted filet of halibut served over sweet
    potato hash and sautéed Swiss chard, finished with a spicy pipian rojo
    from the Puebla region                                                                  27.00

 

Duck Breast in Cranberry Mole

    pan-seared local duck breast marinated in maple syrup and ancho
    chiles, served over mashed sweet potatoes and sautéed spinach, finished
    with cranberry mole                                                                       28.00

 

 Chef’s Classic Pumpkin Pie

    our classic pumpkin pie topped with tequila whipped cream, pepita
    brittle and dulce de leche                                                               9.00

November 9th - 20th

Chile Relleno de Chorizo y Frijole    

    a roasted poblano pepper stuffed with spicy Mexican sausage and
    black beans, crusted in beer batter, and finished with salsa ranchera,
    and cilantro crema fresca, served with house rice                     23.00

 

Tamal con Camarones

    a Michoacán style, fresh corn tamal served with grilled shrimp and
    finished with crema de elote (creamed corn sauce), fried spinach
    and sour cream                                                                              24.00

Dia de los Muertos / Halloween Specials

Pozole Rojo con Puerco    

    Oaxacan style chile pulla broth with shredded pork and hominy, served
    with sides of chopped red onions, dried oregano, lime wedges and
    two mini refried bean and cheese tostadas                                23.00

 

Filet Mignon en Salsa Morita

    a pan-seared filet served over grilled asparagus and huitlacoche mashed
    potatoes, finished with a spicy salsa morita                               28.00

October 12th - 23rd

Grouper con Pipian Verde (contains nuts)    

    a pan-seared filet of grouper served over jalapeño cornbread and
    sautéed spinach, finished with pipian verde (tomatillo & pumpkin
    seed sauce)                                                                                       25.00

 

Empanadas de Puerco con Mole Poblano (contains nuts)

    ground pork and assorted fruits in three crispy pastry pockets,
    served over mole poblano and topped with crema fresca, black
    bean & roasted corn salsa, queso cotija, and edible flowers, served
    with red Mexican rice                                                                       23.00

September 28th - October 9th

Cazuela de Salmon (Shepherd’s Pie Style)    

    salmon, red onions, corn, and poblano peppers sautéed in a shallot
    lobster cream sauce, served in a skillet and topped with a garlic mashed
    potato crust, finished with fried cilantro                                    25.00

 

Enchiladas de Vegetales

    grilled broccoli, cauliflower, and zucchini rolled in two corn tortillas
    and topped with salsa verde, crema fresca, and queso fresco, served
    with house rice                                                                                21.00