Make your reservations for Restaurant Week: September 12-17 & 19-24
FIRST COURSE
= vuelve a la vida =
"back to life seafood cocktail" shrimp, scallop & mahi ceviche, smokey tomato-morita chile broth,
green mango, crispy plaintain chip
green mango, crispy plaintain chip
= gorditas con ropa vieja* =
chihuahua cheese-corn masa cakes, braised chile short rib, guacamole, chipotle salsa
= tostaditas de salmon ahumado =
tequila-lime cured smoked salmon tostaditas, malanga chips, avocado, orange-jicama salad
= mexican shaved vegetable salad* =
popped pepitas, smoked bacon, aged cotija cheese, thai basil crema, crispy garbanzos
*may be made vegetarian
SECOND COURSE
= negra modelo brined pork chop** =
mexican brown sugar bbq glaze, cotija-poblano cornbread stuffing, fennel-apple slaw
= enchiladas verdes con camarones enchipotlados** =
jack cheese-mushroom enchiladas, salsa verde, grilled shrimp, rice, refried beans
= morita chile-rubbed chicken breast** =
herbed goat cheese, fried plantains, cumin black beans, tomatillo-avocado salsa
= grilled green chile-lime marinated mahi =
hearts of palm-chayote-jicama salad, cumin chorizo sausage, citrus salsa
*may be made vegetarian with three chile tofu or roasted portobello
DESSERT
= coconut tres leches =
three milks cake, mexican spiced chocolate ganache, salty walnuts
= pastel de queso =
pecan cheesecake, lancaster goat milk caramel, dark chocolate-ancho chile crust
= tiramisu a la mexicana =
mexican coffee-soaked lady fingers, kahlua mascarpone, toasted hazelnuts, whipped cream
entire table must participate in the restaurant week menu
cash only / 20% gratuity will be added to parties of 5 or more
