Prix Fixe

 

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

WINTER 2018 SAMPLE MENU

 

AGUACHILE  de COCO

hamachi, coconut, macadamia, red ogo, lemon verbena

2015 Illahe, Viognier, Willamette Valley, Oregon

or

ALEGRIA

honeynut squash, puffed amaranth, ricotta, pecan, lime

2016 Heitz Cellars, Grignolino Rosé, Napa Valley, 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 chilaca, mizuna

2016 Domaine Roland Schmitt 'Glintzberg,' Riesling, Alsace, France

or

TAMAL de QUESO

nettles, spigarello, gruyere, spinach

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

 

GALLINA PINTA

Ranger chicken, cranberry beans, hominy, shishitos

2015 Corona del Valle, Merlot, Valle de Guadalupe, Mexico

or

CARNE ASADA

Aspen skirt steak, pipián, quelites, cipollini, jus

2015 Hunt & Harvest, Cabernet Sauvignon, Napa Valley, California

 

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.