Restaurant Week Dinner

Salt roasted local beets with cascabel dressing, roasted pecans, goat cheese, pomegranate seeds and radishes Paired with La Salada Grenache Blanc

Traditional shrimp cocktail with fresh tomatoes, red onions, cucumbers, avocado mousse and cilantro

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco

Side Caesar salad of romaine lettuce, parmesan cheese and house-made croutons

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Grilled adobo marinated chicken thighs with rebosero beans, salsa guajillo and grilled green onion

Yucatán-style pit barbecued pork with Mexican sour orange and pickled red onion

Rebosero beans with tomato, ancho, guajillo and cascabele chiles. Portobello Mushrooms “chorizo” ,cilantro and green onions

Salt roasted Yukon Gold potato, guacamole, queso fresco, salsa pico

Meatballs in chipotle sauce with queso fresco and cilantro

Shrimp sautéed with shallots, árbolchile, poblano pepper, sweet-aged black garlic and lime

Tortilla with melted Monterey Jack cheese and Mexican corn truffles with a blend of tomatoes, corn and garlic

$13

Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro

A traditional sponge cake soaked in a blend of three milks and dark rum, fresh macerated strawberries topped with roasted coconut ice cream

Sweet potato flan with local apple sorbet, vanilla bean compressed apples and tamarind sauce