Prix Fixe

 

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

SPRING 2018 SAMPLE MENU

 

AGUACHILE  de COCO

hamachi, coconut, macadamia, red ogo, lemon verbena

2014 Dr. Fischer, Riesling Trocken, Mosel, Germany

or

ALEGRIA

charred beets, puffed amaranth, jersey ricotta, pecan

NV Lustau, Amontillado Sherry Seco, Jerez, Spain

 

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 pasilla, rapini

2015 Lucian Crochet, Sauvignon Blanc, Sancerre, France

or

TAMAL de QUESO

nettles, gruyere, kale, 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

CARNE ASADA

Aspen skirt steak, pipián, quelites, cipollini, jus

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

 

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.