Prix Fixe

 

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

SPRING 2019 SAMPLE MENU

 

ENFRIJOLADA

bean purée, lavender onions, queso fresco, garlic crema

2017 André & Michel Quenard, Chignin, Jacquére, Savoie, France

or

CALABAZAS con SIKIL PAK

delicata squash, pepitas, ricotta, nut & seed salsa

2017 Dragonette Cellars, Rosé of Grenache, Santa Barbara, California

 

CALLO GRATINADO

scallop, queso chihuahua, squid ink crumbs, chile ancho

2016 Leth, Roter Veltliner, Wagram, Austria

or

TACO de ESTURIÓN

smoked sturgeon, peanut, chile morita, cucumber

2013 Marqués de Murrieta 'Capellanía," Viura, Rioja Reserva, Spain

 

PESCADO ZARANDEADO

striped bass, potato, chile poblano, rapini, anchovies

2015 Scribe, Chardonnay, Carneros, California

or

TAMAL de RAJAS con QUESO

gruyere, arugula, chile poblano, parsley

2016 Jean-Marc Burgaud, Morgon Cóte du Py, Gamay, Beaujolais, France

 

GALLINA PINTA

chicken, black beans, hominy, shishitos

2016 Chanin, Pinot Noir, Santa Barbara County, California

or

MOLE de CACAHUATE

Aspen skirt steak, peanut moles, fava leaves

2011 Vigne del Malina, Cabernet Franc, Friuli Venezia Giulia, Italy

 

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.