January 16-27

Grilled Vegetable Terrine (vegetarian)

grilled and layered zucchini, carrots, corn, black beans, onions, and

fried spinach, served over a smokey red pepper coulis, with a side

of black beans 22.00

New York Strip Steak

a 16 oz grilled steak served with roasted garlic and thyme potato

chips and truffle/parmesan creamed spinach 36.00

December 31st - January 13th

Lollipop Pork Chop

a grilled pork chop topped with an almond mole and served over

chipotle sweet potato purée and spinach 29.00

Jumbo Shrimp with Guajillo Mole

four grilled jumbo shrimp served with a chorizo corn bread hash, and

finished with guajillo mole and red amaranth 28.00

December 19th - 30th

Mushroom Fajita       

            spicy sautéed cremini and oyster mushrooms served over bell peppers and

            onions with sun-dried tomato tortillas, rice, black beans, guacamole, pico

            de gallo, and crema fresca                                                                    26.00


Poached Mahi Mahi

            a coconut milk and lemon grass poached filet served over a cauliflower

            purée, topped with frisée and mango salsa, finished with a pear-tomato

            garlic butter sauce                                                                           29.00

December 5th - 16th

Chili con Veggies (vegetarian)

a hearty bowl of vegetable chili made with pinto beans, chayote,

cauliflower, and portabello mushrooms, topped with cheddar cheese,

crema fresca, and fried leeks 22.00

Puerco en Mole Poblano

slow roasted pork shoulder served over black beans with queso fresco,

crispy tortilla strips, sweet peppers, and finished with mole poblano


NY Cheesecake

a slice of classic New York style cheesecake with cranberry sauce and

green whipped cream 10.00

November 21st - December 2nd

Cream of Pumpkin Soup

slow-roasted harvest pumpkins puréed with coconut milk, topped

with chile dusted croutons, cream fresca, and fried spinach 11.00

Shrimp and Corn Fritters

panko crusted shrimp and corn fritters served over a chipotle cream

reduction, with jicama-fennel slaw, and a side of house rice 26.00

Cheese Enchiladas in a Mole de Arandanos (vegetarian)

three corn tortillas stuffed with muenster cheese, topped with

cranberry-mole, crema fresca, and pickled green cabbage, served

with black beans 26.00

November 7th - 18th

Chile Relleno

a roasted poblano pepper stuffed with chihuahua cheese, lightly fried

in an egg batter, finished with a chipotle tomato coulis and served with

Mexican red rice 24.00

Carnitas Michoacanas

tender, slow roasted pork that is lightly pan-seared and served with

cilantro rice, black beans, pico de gallo, and corn tortillas 26.00

Pumpkin Pie

Chef’s famous pumpkin pie in a gram cracker crust, topped with candied

pumpkin seeds, whipped cream and dulce de leche 10.00

October 24th - November 4th

Black Bean Quesadilla (vegetarian)

black beans made with caramelized onions, roasted garlic, and goat cheese,

in between flour tortillas with asadero cheese and finished with crema

fresca, guacamole, and edible Dia de Los Muertos flowers 23.00

Ancho-Crusted Tuna in Almond Mole (contains nuts)

sushi-grade tuna crusted in chile powder, served rare, with almond mole,

sweet potato hash, and sautéed spinach 29.00

Pumpkin Pie Pudding

Chef’s famous pumpkin pie filling mixed with vanilla pudding,

topped with whipped cream and served with cinnamon sugar

tortilla crisps 10.00

October 10th - 21st

Vegetable Chimichangas (vegetarian)

sautéed carrots, corn, onions, and green beans, rolled in crispy flour

tortillas with cheddar cheese, served over a green pea purée with

saffron vegetable rice 24.00

Camarones Enchipotlados

grilled shrimp served over a spicy roasted chipotle salsa, served with

saffron vegetable rice 26.00

September 26th - Oct 7th

Queso Fundido con Hongos

sautéed shiitake mushrooms, fresh corn, and rajas poblanas in a mix

of Oaxaca and Asadero cheeses, served with corn tortillas, salsa verde,

pico de gallo, and crema 23.00

Tilapia Veracruzano

fresh tilapia filet sautéed in Veracruzano sauce (tomato, onion, olives,

and jalapeño rajas) served with Chef’s “arroz de mama” (white rice

with corn and epazote) 27.00

September 12th - 23rd

Tacos de Salmon

salmon sautéed with tomato, onion, and cilantro in three crispy

flour tortillas, finished with an avocado mousse, and served with

arroz moro (black bean rice) 29.00

Chile Relleno (Vegetarian)

a roasted poblano pepper stuffed with asadero cheese, lighly fried

in egg batter, finished with a tomato chipotle broth and crema fresca,

served with cilantro rice 25.00