Sautéed mushrooms, pasilla & red bell peppers, sweet onions served in a lava bowl with flour tortillas, all served with rice & beans, sour cream, & salsa fresca

toasted nine grain bread, seasoned smashed avocado, pico de gallo, topped with poached egg and micro greens, served with breakfast potatoes

Chorizo, farm-fresh poached egg, spinach, hollandaise sauce, chili crisp, micro greens, served with breakfast potatoes

New Mexico chili chicken gnocchi with spinach, mushrooms, parmesan and two pieces of toasted baguette bread

Salmon with calabacitas, fried potato, topped with lemon-ginger beurre blanc, aji amarillo aioli and crispy carrots

14 oz red chili dry-rubbed ribeye with chimichurri sauce, served with sautéed peppers, onions, mushrooms, side of garlic, & Oaxaca cheese mashed potatoes

13 oz boneless, sous vide and marinated in adobo sauce, grilled and served with sweet potato and yam hash with brussels sprouts

Miso glazed with bok choy and fried potato on the side, chimichurri, aji amarillo aioli, and topped with crispy zucchini

Chorizo, potatoes, Oaxaca cheese in a pastry shell, deep fried & served with chipotle aioli & avocado dipping sauce

Half dozen fresh Alaskan oysters on the half shell with house made escabeche

Served open faced with drawn citrus butter (full pound or half pound)

House made salsa ranchera served with corn chips

Avocado, tomato, onion, cilantro, jalapeño served with corn chips

black beans, jalapeno, red bell pepper, onion spice

Spinach, d'anjou pear, almonds, red onion, goat cheese, balsamic vinaigrette

Chicken, tomato broth, black beans, corn, crema, cotija, avocado, cilantro, fried tortilla strips

Grilled steak, onions, cilantro with a side of salsa fresca

Al pastor seasoned chicken, onions, cilantro, and grilled pineapple with a side of chipotle salsa

Braised pork, pickled onions, and cilantro with a side of serrano salsa

Shredded duck, peanut chile de arbol blueberry salsa, pickled onions, cilantro & guacamole

Coconut shrimp, grilled pico de gallo, chipotle aioli served on jicama shells

Portobello & zucchini sautéed with garlic, topped with herb chimichurri salsa & cilantro on flour tortillas with grilled Oaxacan cheese