Prix Fixe

 

Wednesday through Saturday 5:30 p.m. - 9:30 p.m.

SPRING 2018 SAMPLE MENU

 

ENFRIJOLADA

bean purée, lavender onions, queso fresco, green garlic crema

2016 Champalou, Chenin Blanc, Vouvray, Loire Valley, France

or

ALEGRIA

snap peas, pea tendrils, amaranth, jersey ricotta, pecan

2017 Trail Marker Wine Co., Rosé of Carignan, Mendocino, California

 

CALLO GRATINADO

scallop, queso chihuahua, squid ink crumbs, chile ancho

2015 Petra Unger 'Zieselrain,' Gruner Veltliner, Kremstal, Austria

or

TACO de ESTURIÓN

smoked sturgeon, peanut, chile morita, cucumber

2015 Hanzell 'Sebella,' Chardonnay, Sonoma County, California

 

PESCADO ZARANDEADO

striped bass, gnocchi, chile poblano, rapini, anchovies

2015 Lucian Crochet, Sauvignon Blanc, Sancerre, France

or

TAMAL de QUESO

nettles, gruyere, arugula, coffee

2015 Antoine Sunier 'Regnié,'  Gamay, Beaujolais, France

 

GALLINA PINTA

Ranger chicken, black beans, hominy, shishitos

2014 Salem Wine Co., Pinot Noir, Willamette Valley, Oregon

or

MOLE de CACAHUATE

Aspen skirt steak, peanut moles, fava leaves

2015 Château la Roque, Mourvedre, Pic Saint Loup, Langudoc, France

 

Four Courses            79

Wine Pairings            39

 

We  support our local farmer’s markets, purveyors of humanely raised meats, and sustainable fishing practices. 

Our tortillas and maize products are made in-house from organic, non-GMO, and heirloom corn imported by @Masienda.