FIRST COURSE
coconut “vuelve a la vida”
“back to life seafood cocktail” of shrimp, scallop and mahi ceviche,
smoky tomato-morita chile broth, green mango, crispy plantain chip
smoky tomato-morita chile broth, green mango, crispy plantain chip
gorditas con ropa vieja *
chihuahua cheese-corn masa cakes, braised chile shortrib, guacamole, chipotle salsa
tostaditas de salmon ahumado
tequila-lime cured smoked salmon tostaditas, malanga chips, avocado, orange jicama salad
* may be made vegetarian
SECOND COURSE
pork chop adobado *
cotija-poblano cornbread stuffing, salsa adobo, pickled mango
enchiladas verdes*
jack cheese and roasted shiitake enchiladas, salsa verde, grilled chipotle shrimp, rice, refried beans
morita-chile rubbed chicken breast
herbed goat chese, fried plantains, cumin black beans, tomatillo-avocado salsa, plantain chip
grilled green chile-lime marinated mahi
hearts of palm, chayote salad, cumin chorizo sausage, winter citrus salsa
*may be made vegetarian by substituting three chile tofu
*may be made vegetarian by substituting three chile tofu
DESSERT
chocolate-coconut tres leches
three milks cake, mexican spiced chocolate ganache, salty walnuts
tiramisu a la mexicana
mexican coffee soaked lady fingers, kahlua mascarpone, toasted hazelnuts, whipped cream
pastel de queso
pecan cheesecake, goat milk caramel, dark chile ancho crust
= Restaurant Week Winter 2011 =
Marcie Turney Executive Chef
Christina Wilson Chef de Cuisine / Don Koszowski Chef de Cuisine
Christina Wilson Chef de Cuisine / Don Koszowski Chef de Cuisine
we proudly support local artisanal farmers
cash only, gift certificates available, 20% gratuity will be added to parties of 5 or more
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