January 3rd - 14th

Roasted Chicken Flautas    

    shredded chicken rolled into crispy flour tortillas, topped with avocado
    relish, crema fresca, queso fresco and avocado salsa verde, served with
    red Mexican rice                                                                              23.00


Beef Barbacoa Tlacoyos

    two corn masa boats stuffed with black beans and topped with shredded
    barbacoa beef, crema fresca, queso fresco, shredded lettuce and spicy
    salsa morita, served with red Mexican rice                                 24.00

December 20th - 31st

Rack of Lamb con Salsa Ranchera    

    a French rack of lamb served medium rare with garlic mashed potatoes,
    roasted cherry tomatoes, and finished with salsa ranchera (allow for
    extra cooking time)                                                                         32.00


Duck Confit Chimichangas (contains peanuts)

    duck confit, cheddar cheese, and green cabbage wrapped into crispy
    flour tortilla pockets, finished with a peanut mole and crema, served
    with rice and black beans                                                               28.00

December 6th - 17th

Carne Asada con Rajas y Frijoles Blancos    

    grilled skirt steak served over a serrano/avocado leaf white bean purée
    and topped with rajas con crema (roasted poblano peppers, zucchini,
    corn, and crema fresca)                                                                  26.00


Camarones con Tamal de Queso

    grilled shrimp served with a green chile and cheese tamal and sautéed
    spinach, finished with a guajillo mole and fried leeks                    26.00

Turkey & Cranberry Mole Enchiladas (contains nuts)    

    pulled, roasted turkey wrapped in corn tortillas and topped with
    cranberry mole, crema fresca, queso cotija and pickled cabbage
    served with ground pork and corn bread stuffing                     25.00


Roasted Pork Tenderloin

    pork tenderloin served with a pear-habañero sauce, roasted rosemary
    sweet potatoes, and sautéed spinach                                          26.00

November 8th - 19th

Grilled Vegetable Enchiladas     

    grilled broccoli, cauliflower, zucchini, carrots, and red onions rolled
    into corn tortillas, topped with salsa verde, crema fresca, cotija cheese,
    and radish, served with house rice                                                22.00


Budín Azteca con Puerco

    corn tortillas layered with salsa verde, rajas poblanas, roasted corn
    and asadero cheese, topped with braised pork, and finished with fried
    leeks                                                                                                  26.00

Dia de los Muertos Specials (Oct. 25 - Nov. 5)

Pozole Verde     

    a classic Mexican stew with pork, hominy, and roasted poblano, topped
    with shredded radish and crispy tortilla strips                               23.00


The GB Burger

    a ground beef paddy stuffed with mascarpone cheese, apple smoked
    bacon, and shallots, topped with cheddar cheese sauce and a fried egg,
    famously served on a toasted English muffin with sweet potato fries

October 11th - 22nd

Green Chile con Carne     

    beef chuck stewed with carrots, onions, green peppers, red kidney
    beans, and Anaheim chiles, topped with cheddar cheese, sour cream,
    and a crispy hardboiled egg (this dish has heat!).                    22.00


Halibut Filet

    pan-seared halibut served in a chilled orange-chipotle reduction,
    over chipotle sweet potato purée and sautéed spinach, finished
    with maché greens                                                                      26.00

September 27th - October 8th

Cochinita Pibil    

    pork marinated with achiote chile and citrus juices, slow roasted in
    banana leaves, served with corn tortillas, pico de gallo, cilantro rice
    and black beans                                                                    24.00


Tacos de Pescado Huitlacoche

    soft corn tortillas filled with tilapia filet sautéed with huitlacoche
    (Mexican truffles) topped with jicama slaw and served with
    Mexican red rice                                                                    26.00

Mexican Independence Day Specials (Sept. 13th - 24th)

Chile en Nogada (contains nuts)    

    a roasted poblano pepper stuffed with ground pork picadillo, peaches,
    pineapple, raisins, apples, onions, and tomato, topped with Nogada sauce
    (almond and mixed cheese cream sauce), finished with pomegranate
    seeds and parsley, served with Mexican red rice                       25.00


Flautas de Camarones

    shrimp and zucchini rolled into a crispy flour tortilla, topped with mole
    de guajillo (mild red chile), crema, queso cotija, and edible flower confetti,
    served with Mexican red rice                                                        26.00

September 1st - 10th

Enchiladas de Tinga    

    pulled roasted chicken in a tinga sauce (tomato base, mild spice, tart,
    with a hint of brown sugar) topped with salsa verde, crema fresca,
    queso cotija, and pico de gallo, served with house rice             23.00


Tuna with Mole Amarillo (contains nuts and seeds)

    ancho-crusted pan seared tuna prepared rare, over Santa Fe’s first ever
    yellow Oaxacan ancho chile mole, served with chayote (green squash)
    au gratin, and finished with micro amaranth                                26.00