Dinner Menu

FIRST COURSE

Late Harvest Corn Bisque
Crisp Blue Corn Croutons 5

Tender Romaine Salad and Crispy Blue Corn Tortillas
Roasted Green Chile Caesar Dressing and Cotija Cheese 6.50

Organic Feild Greens with Chipolte Cranberry Vinaigrette
Chile Pepitas, Fall Apples, Manchego 7

Trio of Seafood Ceviche* 12
Ahi Tuna, Lime, Avocado
Smoked Shrimp, Sour Orange, Tomato
Maine Claw Crab, Cilantro

Prince Edward Island Mussels with Chile Coconut Broth
Garlicky Chipotle Crostini and Chorizo 8

Spicy Ahi Tuna “Cabo Rolls” *
Wasabi Guacamole 9

Skillet Roasted Sea Scallops and Barbecue Duck*
Sweet Corn Cream 12

Spicy Tuna Tartare with Soy Ginger Cilantro Vinaigrette*
Avocado Puree, Crispy Totopos 11

MAIN COURSE

Smoked Chicken Enchilada
Salsa Roja, Roasted Corn Salsa 14

Fall Risotto with Manchego Cheese
Roasted Pumpkin and Fresh Herbs
Half  12   /   Full 17

Negro Modela Braised Pork Shoulder with Sauce Borracha
Port and Fig Jam, Baby Arugula, Garlic Whipped Potatoes 23

Pan Roasted Swordfish with Ancho Butter
Yucca Fries and Green Chile Sauce 22

Blackened Rare Ahi Tuna Steak with Yellow Mole*
Yukon Gold Potatoes and Wild Mushrooms 22

Southwestern Steak Frites*
Chile Lime Arugula Salad, Guajillo Bourbon Sauce 23

Braised Short Ribs with Sweet Potatoes
Swish Chard and Apple Salsa 23

Roasted Salmon with Chipolte and Horseradish Crust*
Warm Cucumber and Cilantro Relish, Crème Fraiche,
Salmon Caviar
20

Pan Roasted Duck Breast with Cranberry Sauce*
Brussels Sprouts and Onion Marmalade 21

Chile Rubbed8oz Filet Mignon*
Ranchero Tomato Salsa, Grilled Baby Corn, Chile Onion Rings, Garlic Whipped Potatoes 29

SIDES 4.50 EACH

Chile Dusted Frites with Cotija Cheese
Red Chile Onion Rings with Ancho Aioli
Yukon Gold Potatoes and Wild Mushrooms
Brussels Sprouts
Swiss Chard
Garlic Whipped Potatoes

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS

*Please notify your server if you have any allergies

Gratuity will be added to parties of six or more