Aztec Soup

with avocado, panela cheese, corn truffles and chips in a chicken, tomato and chicostle chili broth.

Tortilla Chicken Soup

this soup, made famous in mexico, has different variations throughout the americas. we make ours with corn, poblanos, tomatoes and cheese.

Red Pozole

traditional pork stew in a red chile-tomato broth with accompaniments.

Seafood Salad With Shrimp, Octupus, Avocado & Cotija Cheese

tossed with cactus, fava beans and a meyer lemon dressing.

Caesar Salad

served with garlic croutons, anchovies & smoky pasilla spice.

Romaine Hearts Salad

with avocados, tomatoes, and avocado-lime dressing.

Grilled Scallop Salad

scallops topped with a smoky chili and tomatillo sauce, with fresh greens dressed in a spicy orange vinaigrette and panela cheese.

Manchego Potatoes Gratin

baked with spanish chorizo and marinated shitakes.

Pico De Gallo Salsa And Guacamole

with fresh lime tortilla chips.

Shrimp & Black Cod Ceviche

lime cured shrimp and fish, tossed with cucumbers, tomatoes, cilantro and onion.

Shrimp Sopes

thick corn tortillas stacked with sauteed shrimp, tomatillos, tomatoes and melted cheese.

Steamed Mussels

with red onions, tomatoes and achiote sauce. achiote paste is made from annato seed, adding a guatemalan touch.

Guacamole & Cheese

panela cheese mixed with guacamole and served with chips.

Mayan Fried Calamari

served with annato seed-garlic vinaigrette. annato seed is the saffron of central america.

Chorizo & Poblano

served with warm corn tortillas and tomato salsa.

Chili Shrimp And Corn Cheese Dip

with chimichurri sauce (argentinian pesto) and chips

Chicken Relleno

peeled poblanos stuffed with cheese, onions, and tomatoes. served with a mild tomato salsa and sour cream.

Pasilla De Oaxaca Relleno

stuffed with black beans, cheese, vegetables and served in a three chile mole.

Broiled Black Cod

topped with red chilhuacle pico and served over rice

Seafood Stew

with snapper, calamari, shrimp, mussels and avocado. this stew is of spanish origin with a jalisco flare.

Jumbo Sea Scallops And Spanish Chorizo

in a valencia orange sauce. grilled and served with greens and potatoes gratin.

Spanish Snapper Veracruz

grilled then finished with sauteed caperberries, tomatoes and amontillado (spanish sherry) sauce. served with rice

Skirt Steak Layered With Oaxacan Mozzarella

topped with a dark mole made from the rare negro chilhaucle chili. served with black bean and cheese tacos.

Kurobuta Pork Tenderloin & Red Mole

with sauteed cactus, corn truffles, goat cheese and served with manchego potatoes gratin.

Flat Iron Steak

with olive tapenade, piquillos and a sherry demi glace reduction. grilled and served with potatoes gratin and field greens.

Grilled Beef Tenderloin

with avocado-tomatillo salsa, chili crema broiled corn and gratin potatoes. a combination of ingredients eaten throughout latin amercia.

Chicken Breast & Mozzarella

wrapped in santa leaf and topped with iberico ham. served with a chamoy vinaigrette and tomatillo salsa.

Grilled Duck Breast

with a pasilla de oaxaca-orange rub and a chunky avocado salsa with pomegranite reduction. served with manchego potatoes.

Oaxacan Chicken

a breast wrapped in banana leaf with chorizo, cheese, tomatoes, potatoes, onion, corn and spicy yellow chilhaucle salsa.

Pork Medallions

marinated in spanish paprika and olive oil. grilled and served with a rioja-basil glace, mashed potatoes and baby greens.

Grilled Vegetables

choyote squash, tomato, tomatillo, cactus and poblanos tossed with a chilcostle salsa. topped with cheese, spicy peanuts and served with rice

Chocolate Mousse

with raspberry sauce and vanilla gelato

Mexican Flan

with raspberries & chocolate sauce

Banana Split

with chocolate, raspberry & strawberry sauces

Tahitianvanilla & Chocolate Truffle Gelatos

Caramel - Banana Crepes

with walnuts and chocolate sauce

Fried Peruvian Red Bananas

with rum and vanilla gelato

Parfait Of Homemade Gelatos

with caramel, chocolate & walnuts