Restaurant Week Lunch

Watermelon, avocado, radish, peanuts sliced, and serranos peppers, tossed in a watermelon dressing, topped with goat cheese

$14

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

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas, topped with crispy tortilla strips, avocado, chives and queso

$12

Meatballs in chipotle sauce with queso fresco and cilantro

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

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

Alubia blanca beans stewed with summer squash, sweet corn, and tomato, garnished with queso fresco

$14

A traditional cake soaked in rum and three milks, with rum-milk espuma and charred strawberry sauce, served with a scoop of caramel ice cream

Mezcal-lime sorbet with fresh mango, pineapple, cucumber, jicama, and a chamoy drizzle