Académique Documents
Professionnel Documents
Culture Documents
Mexican Style Deviled Eggs 10Deviled Eggs with Tomato, Shallots, Avocado and Chicharrn, Chile de Arbol Salsa
8-
Mezcal Cured Salmon 12Habanero Cream, Cilantro-Salt, Radish, Orange Segments and Drunken Salsa
14-
Shrimp Tostadas, Chipotle Mayonnaise, Fresh Avocado and Serrano Pico de Gallo
Shrimp in Aguachile
12-
13-
PEI Mussels, Pasilla Chile flakes, Cilantro, Tequila and Toasted Baguette
Gulf Shrimp Marinated in Aguachile, Crispy Garlic, Avocado, Pickled Onions and Passion Fruit
12-
Ceviche
14-
Masa Bites with Chorizo and Potato, Queso Fresco, Crema, Avocado
Red Snapper with Cilantro, Tomato, Red Onions, Avocado, served with Tortilla Chips
8-
Slices of Seasonal Fruits and Vegetables, with Lime, Salt, Chile Powder, and Chamoy
Tamales
Three Oaxacan Style Tamales with Mole Coloradito, Pork & Pasilla, Chicken & Tomatillo, Cheese & Poblano
9-
Cup 4- Bowl 6-
Queso Fundido
Melted Oaxaca and Chihuahua Cheese with Chorizo, Poblano Rajas, or Mushrooms, served with Housemade Tortillas
Poblano Cream Soup with Tortilla Strips, Grilled Corn and Queso Fresco
Cup 4- Bowl 6-
Guacamole
Served with Housemade Chips and Salsa
810-
10-
Lightly Fried Tortilla with Oaxaca Cheese, Purple Corn, Chicharrn Prensado, Molcajete Salsa and Guacamole
Grilled Romaine, Creamy Cilantro and Pumpkin Seed Dressing, Cherry Tomatoes, Corn and Queso Fresco
Market Salad
9-
6-
Spinach, Avocado, Roasted Beets, Caprino Royale Goat Cheese, Crunchy Pecans and Strawberry Red Wine Vinaigrette
10-
Harvest Salad
Mixed Greens, Watermelon, Homemade Cheese, Toasted Peanuts and Fresh Mexican Herb Vinaigrette
9-
Chefs Abraham Salum and Julio Peraza, General Manager Jennifer Clair, Bar Manager Leann Berry
24-
26-
24-
Seared Texas Redfish, Texas Grapefruit, Chile de Arbol, Pumpkin Seeds, Wilted Purslane
24-
Salmon in Adobo
23-
Chile en Nogada
Poblano Pepper stuffed with Beef Tenderloin, Dried Fruits & Nuts, with Toasted Walnut Sauce, Cilantro, Queso Fresco, Pomegranate & Red Rice
24-
Adobo-Marinated Salmon Grilled in Banana Leaf, Street Corn, Brussels Sprouts, and Chorizo
24-
Grilled Lamb
26-
24-
Grilled Lamb Rack, Braised Garbanzo with Manzano Chile, Caramelized Shallots, Ancho Demiglace
Cauliflower Petals, Poblano Rajas, Apple Compote and Ancho Chile Glaze
26-
Chicken Enchiladas
Lettuce, Mexican Crema, Queso Fresco, Avocado, with Black Beans and Rice Choose: Tomatillo Salsa or Black Mole
14-
Red Snapper Zarandeado 28Grilled Snapper, Red Pepper Rub, Mushroom and Cilantro Rice
24-
Grilled Tenderloin, Goat Cheese Croquette, Almendrado Sauce, Pasilla Fingerling Coins, and Calabazitas
18-
Corn Tortillas Layered with Shredded Chicken Breast, Oaxaca Cheese, and Corn, with Tomatillo Salsa, Red Rice and Black Beans
23-
Sides: Rice and beans Seasonal vegetables Potato poblano gratin Queso Fresco Mashed Potatoes
5764-
Bone in Chicken, Oaxacan Mole served with Red Rice and Housemade Tortillas
Cochinita Pibil
26-
Beer Braised Pork Shank in Plantain Leaves, Achiote Reduction, Green Beans, Peas, Purslane and Pickled Red Onions