Restaurant Week Lunch Menu

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

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

Lime marinated bass with shredded green cabbage, serrano, onion, cilantro, tomatillos, and house-made salsa pequín

Salt-roasted local beets with cascabel dressing, walnut-goat cheese crema and a coco nib crumble

Col de Bruselas estilo San Quintín Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Albóndigas enchipotladas con queso doble crema Meatballs in chipotle sauce with queso fresco and cilantro

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

Rancho Gordo alubia blanca beans stewed with guajillo and costeno rojo chiles, green cabbage and cauliflower

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

Grilled marinated chicken thigh with guacamole and grilled green onion

Rancho Gordo heirloom rebosero beans and chayote squash braised with guajillo chile and chipotle in adobo salsa, garnished with jalapeno en escabeche, cotija cheese, onions and cilantro

Shredded beef braised in a rich and tangy sauce of pasilla and guajillo chiles, topped with white onions

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

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

Sauvignon Blanc, Spain 2018

Cabernet Sauvignon 2017