rich, creamy soup made with fresh corn, garnished with shrimp and topped with tortilla twigs
locally grown organic microgreen arugula and pea leaves atop a crunchy tortilla nest sprinkled with goat cheese and jamaica-tequila dressing
baby romaine lettuce tossed in our cesar dressing, wrapped in prosciutto and served atop apples poached in orange juice, white wine and ginger
minced sushi grade wild saku tuna tossed with lemon-jalapeño dressing, served atop finely diced jicama and daikon, dusted with ancho chile powder and garnished with black caviar and microgreens
fresh lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with avocado and napped with lemon vinaigrette
poached fresh shrimp with huitlacoche in habanero-champagne sauce, served in a puff pastry nest
creamy flan made with fresh porcini, chanterelle and shiitake mushrooms sprinkled with cilantro pesto
baked filet of branzino crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of poblano chiles
filet of wild barramundi crusted with mulato chile and tortilla bits, served over white beans and baby vegetables with a white wine jalapeño cream sauce
filet of wild Icelandic red fish crusted with organic pea leaves, served over seasonal vegetables and finished with cactus pear and red curry white wine cream sauce
made with jumbo lump crab meat, baked in crisp kataifi and served with a sauce of pulque, green curry, coconut milk, fresh sugar cane and white wine
boneless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles
grilled Black Angus filet mignon topped with portobello mushrooms in an espresso cinnamon chipotle red wine reduction sauce
pan-seared braided tenderloin of New Zealand lamb served with sweet potato risotto flavored with guajillo chile and garlic and finished with a guajillo pasilla red wine reduction sauce
venison braised in red wine and pasilla chiles, served with roasted poblano risotto and finished with a pasilla cascabel red wine reduction sauce
roasted poblano chile in a crisp puff pastry cage stuffed with a ratatouille of asian eggplant, zucchini, red peppers, poblanos and onions in a light tomato sauce
tricolor fettuccine tossed with zucchini blossoms and spinach, garnished with crisp tortilla strips and shaved parmesan, finished with chardonnay serrano white wine cream sauce
arborio rice cooked in white wine with shallots, broccoli tips, nopalitos, roasted poblanos, garlic and pumpkinseed purée, kissed with white truffle oil and served over jumbo asparagus
with Dark Chocolate Crust
with Mexican Chocolate Brownie Crust
with Mocha Buttercream Filling & Ganache Frosting
served warm with Café de Olla Gelato
with Coconut Buttercream Filling and Topping
Pound Cake (served warm)
served warm with Vanilla Cinnamon Gelato
made with Vanilla and Cinnamon
sometimes slightly spicy
slightly spicy
seriously spicy
seriously spicy
mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers, dressed with a vinaigrette of olive oil, tequila, Grand Marnier, balsamic vinegar and a touch of lime
the classic, created in México, served with shaved parmesan cheese and dried jamaica flowers
savory flan of mixed mushrooms sprinkled with cilantro pesto
rich creamy vegetable stock with puréed roasted poblanos, flavored with oregano and garnished with tortilla twigs and a chiffonade of dried peppers
ask our server about today's selection
baked filet of salmon painted with hoisin sauce and chipotle then crusted with black and white sesame seeds, served with tomato-jalapeño coulis
fresh filet of tilapia capped with fresh puréed corn, finished with a white wine tomatillo cream sauce
our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough and served with carrot-curry sauce
tender roasted boneless breast of chicken stuffed with huitlacoche mousse and wrapped in bacon, served with tomato-chorizo sauce
grilled 12-oz. New York strip steak, served with portobello guajillo red wine reduction sauce
tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil (may also be ordered as an appetizer)
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.