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

August 16th - 27th

Blackened Chicken Cesar Salad    

    blackened chicken breast served with a baby romaine, breaded
    chorizo crouton, and shaved parmesan Cesar salad in an anchovy
    serrano dressing                                                                  21.00


Chile Relleno de Salmon

    salmon, spinach, and corn stuffed into a roasted poblano chile and
    finished with serrano tomato sauce and crema, served with an almond,
    raja, and raisin rice pilaf                                                      24.00

August 2nd - 13th

Red Snapper Mexicana    

    a 12 oz red snapper filet pan-seared in a chunky salsa Mexicana (cherry
    tomato, white onion, jalapeño, cilantro) and served over sweet plantain
    purée, finished with fried spinach                                                 26.00


Top Round Shish Kebab

    two skewers loaded with top round beef cubes, red and green bell peppers,
    and white onion, grilled and served over spicy poblano rice, spicy salsa rojo
    and salsa verde (Chef recommends medium rare, otherwise allow for extra
    cook time)                                                                                        24.00

July 19th - 30th

BBQ Chicken    

    a dry rubbed, roasted half chicken in Chef’s magic chipotle BBQ sauce
    served with sweet potato fries and chipotle coleslaw               24.00


Striped Bass

    a pan-seared filet served over a lentil and portobello mushroom cake
    finished with red pepper coulis and rainbow micro greens       26.00

July 6th - 16th

Ancho Shrimp Tacos    

    ancho chile marinated shrimp in soft corn tortillas with grilled pineapple
    chipotle guacamole, shredded lettuce and cilantro crema, served with
    house rice                                                                                      24.00


Enchiladas de Mole con Puerco (contains nuts)

    slow roasted shredded pork rolled into corn tortillas with almonds and
    raisins, topped with mole poblano, crema fresca, and sesame seeds,
    served with red Mexican rice                                                        24.00

June 21st - July 2nd

Sirloin Steak

   a grilled, locally raised, grass-fed, 12oz sirloin steak topped with red
   wine shallot butter, served with apple-wood smoked bacon mashed
   potatoes and haricot vert                                                               34.00


Chile Crusted Tuna

    sushi grade, chile crusted tuna (served rare) with esquites (corn-off-the-
    cob, queso cotija, serrano mayo and lime juice) and cilantro potato
    croquettes, finished with an almond mole                                 26.00

June 7th - 18th

Seafood Paella    

    a classic saffron rice paella with mussels, manila clams, calamari,
    shrimp, and salmon, finished with fried cilantro                        25.00


Grilled Vegetable Enchiladas

    broccoli, cauliflower, chayotes, onions, and fresh herbs, rolled in
    corn tortillas, topped with a spicy serrano-corn sauce, queso fresco
    crema fresca, and served with house rice                                   23.00

May 24th - June 4th

Rack of Lamb Ranchera    

    a grilled rack of lamb served with red Mexican rice, frijoles borrachos,
    and nopales (cactus paddle salad), finished with Martin’s salsa ranchera

Camarones con Vegetales

    grilled shrimp, guacamole, and platanos maduros (sautéed plantains) served
    with a julienned zucchini, carrots, chayote and crispy corn tortilla salad,
    finished with chipotle red pepper coulis                                      26.00

May 11th - 21st

Shrimp and Zucchini Flautas    

    shrimp and zucchini rolled into crispy flour tortillas, topped with crema,
    guacamole, and fried leeks, finished with guajillo mole and served with
    a side of house rice                                                                          26.00


Pulled Pork Molletes

    roasted chipotle BBQ pork on top of a toasted, open-faced Portuguese
    roll with black beans, sunny-side-up eggs, and micro cilantro, finished
    with our famous chipotle sauce                                                    24.00

April 26th - May 7th

Pork Tenderloin with Tamal de Rajas    

    pan seared pork tenderloin served with a roasted pepper and cheese tamal,
    finished with a pipian verde sauce (pumpkin seed and tomatillo) and
    fried leeks                                                                                          26.00


Shrimp Quesadilla

    sautéed shrimp, caramelized onions, oyster mushrooms, jalapeño, and
    chihuahua cheese in flour tortillas, finished with apple slaw and ancho
    chile crema                                                                                       25.00