Summer Restaurant Week

Chardonnay, 2017 Linden, Virginia

El Dorado rum, watermelon, mint, lime

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

The classic Caesar salad from Tijuana of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

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

Peasant style chicken soup with tomatoes and tortillas garnished with crispy tortilla strips, avocado, chile mulato and queso cotija

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

Housemade meatballs in a tomato chipotle sauce with queso fresco and cilantro

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

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

Shredded chicken tamal with a green tomatillo sauce, topped with onion and cilantro

Rancho Gordo alubia blanco beans stewed with summer squash and tomato, garnished with queso fresco

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

Mango and passion fruit gelatina, fresh mango, pineapple and melon, vanilla cream topped with crunchy alegria and prickly pear sorbet

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

The classic Caesar salad from Tijuana of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons

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

Peasant style chicken soup with tomatoes and tortillas garnished with crispy tortilla strips, avocado, chile mulato and queso cotija

Meatballs in chipotle sauce with queso fresco and cilantro

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

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Shredded chicken tamal with a green tomatillo sauce, topped with onion and cilantro

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

Rancho Gordo alubia blanco beans stewed with summer squash and tomato, garnished with queso fresco

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

Wild mushroom and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro

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

Mango and passion fruit gelatina, fresh mango, pineapple and melon, vanilla cream topped with crunchy alegria and prickly pear sorbet