Dinner Menu

First Course

Mexican Festival Corn Chowder
corn bread crouton 9

Tender Romaine Salad
crispy blue corn tortillas – cotija cheese
roasted green chile caesar dressing 9

Fried Queso Blanco
local heirloom tomatoes – avocado
balsamic glaze – paprika oil 12

Crispy Octopus
roasted cashew sauce – sweet corn puree
fennel salad 16

P.E.I. Mussels
Chile Coconut Broth
garlicky chipotle crostini 11

Seared Scallops*
sweet corn crema – bbq duck confit 16

Tuna Tartare*
soy ginger cilantro vinaigrette
avocado purée – crispy totopos 13

Main Course

Pork Shank
bacon & mezcal braised white beans –
roasted sweet potato & cranberry 28

Eggplant Steak
cashew crusted – roasted tomato –
quinoa pilaf – goat cheese brulee 22

Pato
seared and medium rare duck breast –
bacon seared brussels sprouts – celeriac puree –
brandied cherry reduction 27

Braised Pork Shoulder
negra modelo borracha sauce
port & fig jam – baby arugula
garlic whipped potatoes 23

Ahi Tuna Steak*
house chile rub – seared & rare – parsnip purée,
warm frisee salad in pancetta vinaigrette 25

“Butcher Cut”*
with a choice of:

herb dusted house made fries / garlic whipped potatoes
& bacon seared brussels sprouts / sautéed snow peas 40

Smoked Chicken Enchilada
roasted corn salsa – sour cream – guacamole –
smokey vine ripened tomato sauce 20

Fresh Catch*
black rice – habanero cream sauce 27

Brick Chicken
roasted winter vegetables – sautéed snow peas –
salsa verde 26

Additions
7 EACH

herb dusted fries with cotija cheese
grande onion rings with chipotle aioli
black rice
grilled seasonal vegetables
grilled festival corn
garlic mashed potatoes

Owner Michael Aviles
Executive Chef Carlos Alvarenga

*Cooked to order ~ *Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.