Since 1984, we have been serving freshly made guacamole with avocado, jalapeno, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de Oaxaca and salsa de tomatillo y habanero
Rich lobster and pasilla chili broth with sweet corn, Napa cabbage, avocado and cream
Topped with saffron- coconut salsa
Mexican herbs, chopped shallots, queso fresco and mustard pumpkin seed dressing
Medallions of beef tenderloin topped with lobster enchiladas and a hazel nut vanilla mole served with cream red rajas
Two soft corn tortillas filled with slow braised pulled duck, topped with blackberry mole, roasted pistachios and creme fraiche
Served over purple sweet potatoes and passion fruits, chile de arbol butter sauce
Prepared tableside: minimum of two guest. Sauteed mangoes, cherries and brandy, served over a Mexican ice cream sandwich
Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream
Sour cream pound cake soaked in three milks, topped with blackberry-hibiscus glaze, toasted meringue
Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero. For two or more
Melted Chihuahua cheese, topped with crumbled chorizo sausage, cilantro and rajas (slow cooked Mexican pepper)
Covered in two salsas, artesinal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream
Rich pasilla chile, grilled chicken, tortillas and cheese
Delicious melted Chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce.
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese with poblano pepper cream sauce
Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruzana sauce of roasted tomatoes, jalapeno and capers
Marinated sliced skirt steak served over chihuahua cheese with Mexican street corn, chorizo chili and warm corn tortillas.
Vanilla flan infused with espresso served on a warm, thin ancho chile brownie, topped with Mexican cinnamon whipped cream
Rich creamy cheesecake filled with baked apple cajeta sauce and candied pecans
Our signature cocktail, since 1984. Silver tequila pomegranate and lime juices, frozen to perfection
Silver tequila, fresh lime, organic agave
Casa Lapostolle
Columbia Crest
Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero. For two or more
Melted Chihuahua cheese, topped with crumbled chorizo sausage, cilantro and rajas (slow cooked Mexican pepper)
Covered in two salsas, artisinal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream
Rich pasilla chile, grilled chicken, tortillas and cheese
Delicious melted Chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce.
Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruzana sauce of roasted tomatoes, jalapeno and capers
Roasted chicken salad with frisee, chayote, corn and ancho chile with tomatillo green goddess dressing
Vanilla flan infused with espresso served on a warm, thin ancho chile brownie, topped with Mexican cinnamon whipped cream
Rich creamy cheesecake filled with baked apple cajeta sauce and candied pecans
Our signature cocktail, since 1984. Silver tequila pomegranate and lime juices, frozen to perfection
Silver tequila, fresh lime, organic agave
Casa Lapostolle
Columbia Crest
Our famous preparation. Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero.
Rich pasilla broth, grilled chicken, tortillas and cheese.
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream.
Crispy tortillas topped with pork belly, black beans, Serrano chiles, guacamole and chihuahua cheese.
With chips
Pasilla chile, grilled chicken, avocado and crema.
Chef’s selection.
Vanilla flan infused with espresso.
A tasting of our ceviche.
Chile de arbol, orange supremes and seasonal melon.
Diced yellowtail, serrano chile, bacon, arugula and truffle oil.
Scallop emulsion, creamy avocado, crispy serrano ham and yucca frita.
Traditional Mexican dough nuts served with three dipping
Vanilla flan infused with espresso, served on a warm, ancho chile brownie with Mexican cinnamon whipped cream.
Raspberry-guajillo sauce, fresh strawberries, cinnamon sugar plantains, piloncillo-espresso chocolate sauce.
Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.
With slow-cooked peppers, chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas.
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese, with poblano pepper cream sauce.
Skewered and grilled Mexican wild shrimp served over house rice with a traditional veracruz sauce of roasted tomatoes, jalapeño and capers.
Marinated sliced skirt steak served over chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas.
A famous swiss recipe from Mexico. pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. served with refried black beans.
Delicious melted chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. served with refried black beans.
Pulled short rib beef with tomatoes and chipotle, rolled in corn tortillas and smothered in Veracruz mole de xico. served with refried black beans.
A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeño-parmesan dressing.
Grilled chicken, chorizo sausage, Cabrales blue cheese, avocado, cherry tomatoes and habanero pickled onions over mixed greens with an avocado-dill dressing and chile-dusted croutons.
Tossed with mango, pineapple, jicama and toasted pumpkin seeds. Served over red-leaf lettuce with honey-lime vinaigrette.
Frisée, chayote, corn, ancho chile, tomatillo-green goddess dressing.
Two flour tortillas filled with grilled chicken and served with pico de gallo and a small side of guacamole.
Grilled sirloin on a brioche bun with melted chihuahua cheese. Served with chipotle mayo and sweet potato fries.
Pressed ham, grilled chicken, bacon, pickled jalapeño, avocado and chihuahua cheese with a black bean-chipotle spread. Served with sweet potato fries.
Pulled beef short rib on a crispy roll with oven-baked tomatoes, pickled jalapeño, salsa verde and pasilla de oaxaca dressing. Served with sweet potato fries.
Line-caught crispy local fish, house made slaw, jalapeño tartar sauce
Local roasted vegetables over Yucatan macadamia nut Poc Chuc.
Diver scallops, pork belly, spicy orange-habanero salsa.
Our famous preparation. Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero.
Corn masa turnover filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa.
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream.
Rich pasilla broth, grilled chicken, tortillas and cheese.
Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.
A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeño-parmesan dressing.
Crispy tortillas topped with pork belly, black beans, serrano chiles, guacamole and chihuahua cheese.
A tasting of our ceviche.
Chile de arbol, orange supremes and seasonal melon.
Diced yellowtail, serrano chile, bacon, arugula and truffle oil.
Scallop emulsion, creamy avocado, crispy serrano ham and yucca frita.
Line-caught crispy local fish, house made slaw, jalapeño tartar sauce (flour tortilla).
Diver scallops, pork belly, spicy orange-habanero salsa.
Slow-roasted duck, rocket greens, pear and guajillo chile salsa, citrus pico de gallo.
Local roasted vegetables over yucatán macadamia nut poc chuc
With queso fresco and crema.
With mushrooms.
Made with toasted guajillo and chipotle chiles and chorizo. Topped with pico de gallo and crema.
Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.
Zarape-style filled with jumbo lump crab, cilantro and onion, served between two crispy corn tortillas and smothered in a creamy, tangy tomatillo cream sauce. Served with refried black beans.
Grilled natural salmon filet with black beans, zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits. This mole is called the “tablecloth stainer.”
Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruz sauce of roasted tomatoes, jalapeño and capers.
Slow-braised “carnitas-style” with chipotle-creamed spinach and red bean-chorizo chili.
Marinated sliced skirt steak served over chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas.
Grilled filet mignon, chorizo sausage, tomatoes and Serrano peppers, served over herbed brown rice with tomatillo and tomato-chipotle sauces.
A rosa classic of two filet mignon medallions served with a wild-mushroom tequila cream sauce, sautéed cactus paddle and pasilla chile.
Tequila and beer-marinated boneless short ribs served over house rice with a smoky tomatillo-tomato-chipotle sauce, and topped with tri-colored roasted peppers.
With slow-cooked peppers, chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas.
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese with poblano pepper cream sauce
A famous Swiss recipe from Mexico. pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. Served with refried black beans.
Delicious melted chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. served with refried black beans.
Pulled beef short ribs with tomatoes and chipotle, rolled in corn tortillas and smothered in Veracruz mole de xico. Served with refried black beans.
Our famous preparation. Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero.
Rich pasilla broth, grilled chicken, tortillas and cheese.
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream.
A tasting of our ceviche.
Chile de arbol, orange supremes and seasonal melon.
Diced yellowtail, serrano chile, bacon, arugula and truffle oil.
Scallop emulsion, creamy avocado, crispy serrano ham and yucca frita.
Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.
With slow-cooked peppers, chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas.
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese, with poblano pepper cream sauce.
Skewered and grilled Mexican wild shrimp served over house rice with a traditional veracruz sauce of roasted tomatoes, jalapeño and capers.
Marinated sliced skirt steak served over chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas.
A famous swiss recipe from Mexico. pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. served with refried black beans.
Delicious melted chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. served with refried black beans.
Tossed with mango, pineapple, jiama and toasted pumpkin seeds. Served over red-leaf lettuce with honey-lime vinaigrette.
Frisée, chayote, corn, ancho chile, tomatillo-green goddess dressing.
Local roasted vegetables over Yucatan macadamia nut Poc Chuc.
Diver scallops, pork belly, spicy orange-habanero salsa.
Our famous preparation. Since 1984, we have been serving freshly made guacamole with avocado, jalapeño, tomato, onion and cilantro. Served with tortilla chips, salsa pasilla de oaxaca and salsa de tomatillo y habanero.
Corn masa turnover filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa.
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream.
Rich pasilla broth, grilled chicken, tortillas and cheese.
Roasted pulled duck layered between soft corn tortillas and topped with yellow pepper-habanero cream sauce.
A tasting of our ceviche.
Chile de arbol, orange supremes and seasonal melon.
Diced yellowtail, serrano chile, bacon, arugula and truffle oil.
Scallop emulsion, creamy avocado, crispy serrano ham and yucca frita.
Diver scallops, pork belly, spicy orange-habanero salsa.
Slow-roasted duck, rocket greens, pear and guajillo chile salsa, citrus pico de gallo.
Local roasted vegetables over Yucatan macadamia nut Poc Chuc
With queso fresco and crema.
Made with toasted guajillo and chipotle chiles and chorizo. Topped with pico de gallo and crema.
Grilled white fish marinated in achiote, orange and garlic. Topped with habanero-lime marinated onions.
Zarape-style filled with jumbo lump crab, cilantro and onion, served between two crispy corn tortillas and smothered in a creamy, tangy tomatillo cream sauce. Served with refried black beans.
Grilled natural salmon filet with black beans, zucchini and roasted corn. Served over a mole of ancho chiles and tropical fruits. This mole is called the “tablecloth stainer.”
Skewered and grilled Mexican wild shrimp served over house rice with a traditional Veracruz sauce of roasted tomatoes, jalapeño and capers.
Marinated sliced skirt steak served over chihuahua cheese with grilled Mexican street corn, chorizo chili and warm corn tortillas.
Grilled filet mignon, chorizo sausage, tomatoes and Serrano peppers, served over herbed brown rice with tomatillo and tomato-chipotle sauces.
A rosa classic of two filet mignon medallions served with a wild-mushroom tequila cream sauce, sautéed cactus paddle and pasilla chile.
With slow-cooked peppers, chihuahua cheese, grilled Mexican street corn, chorizo chili and warm corn tortillas.
Baked soft corn tortillas layered with pulled roasted chicken and chihuahua cheese with poblano pepper cream sauce
A famous Swiss recipe from Mexico. pulled chicken rolled in soft corn tortillas and topped with a tomatillo cream sauce. Served with refried black beans.
Delicious melted chihuahua cheese in folded corn tortillas, smothered in Mexican roasted tomato sauce. served with refried black beans.
Served with sweet potato fries and mixed vegetables.
Served with sweet potato fries and mixed vegetables.
Pressed whole wheat or corn tortillas with cheese or chicken. Served with sweet potato fries and mixed vegetables.
Whole wheat tortillas layered with chicken, mixed vegetables, mild tomato sauce and queso fresco.
Chicken or shredded beef, fresh corn tortillas and mild tomato sauce, served with mixed vegetables and sweet potato fries.
Vanilla flan infused with espresso, served on a warm ancho chile brownie with Mexican cinnamon whipped cream.
Traditional Mexican dough nuts served with three dipping sauces: chocolate, caramel and raspberry guajillo.
Raspberry guajillo sauce, fresh strawberries, cinnamon sugar plantains, piloncillo-espresso chocolate sauce.
Buffalo trace bourbon, herradura añejo tequila, bitters, piloncillo, canela and fresh orange
Tanteo cocoa-infused silver tequila, bitters, orange twist
Hennessy VS, kahlua, licor 43, cream, chocolate bitters
10 years
Covered in two salsas, artisanal pasilla de oaxaca and salsa verde, queso fresco and Mexican sour cream
Topped with crumbled chorizo sausage, cilantro and rajas, slow cooked Mexican peppers
A Tijuana classic with crisp whole romaine lettuce, roasted red peppers and chile croutons, tossed in jalapeno parmesan dressing
Diced yellowtail, bacon, Serrano chile, arugula and trufle oil
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.