DINNER
APPETIZERS / TAPAS
TORTILLA SOUP
dried chiles, house bacon, veal stock infused tomato broth with avocado, cheese & tortilla strips • 6
ORGANIC MIXED GREENS
jalapeño-ginger vinaigrette & pepitas • 6
WHOLE LEAF TIJUANA CAESAR SALAD*
for two • 9 for four • 15
RED BEAN PUPUSA
red beans, organic zucchini & smoked habanero cheese stuffed masa flat-bread with mocajete salsa • 7
PORK CONFIT TOSTADA
avocado, lime, queso fresco & a pineapple-habanero salsa • 9
ARTISANAL CHEESE PLATE
three cheese selections, roasted marcona almonds, sherry jelly & baguette • 11
OREGON VENISON RIBS
slow-braised & served with a chipotle-barbecue glaze • 11
CRAB STUFFED ANAHEIM PEPPER
crab, cream cheese & spinach filling with a roasted tomato sauce and grilled bread • 12
AHI CEVICHE
sashimi-grade tuna, avocado, yams & cilantro vinaigrette. served Peruvian-style • 13
SEARED SCALLOPS & DUNGENESS CRAB HASH
served with creamed leeks & mango butter • 14
ENTREES / PLATOS FUERTES
Pan-Seared Ahi
with a habanero-orange, and nopale salsa, pineapple-guajillo pepper sauce & green rice • 27
ANDERSEN RANCH LAMB BIRRIA
slow-braised lamb shank, braise reduction sauce, mashed sweet potatoes & sautéed greens • 26
CARLTON FARM PORK TENDERLOIN
off the grill with brazilian black beans, hedgehog mushrooms, braised greens & apple-chile chutney • 27
PAN-SEARED DUCK BREAST
herb-rubbed & served with duck chorizo, fingerling potatoes, greens & huckleberry-habanero gastrique • 26
POBLANO CHILE RELLENO
black bean, butternut squash, spinach & hedgehog mushrooms filling, over rice with yam-chipotle sauce • 18
LA NUEVA REVOLUCION ENCHILADAS
free-range chicken, green mole, ancho pepper sauce, queso barra • 19
KNEE DEEP FARM FILET MIGNON
with poblano mashed potatoes, braised vegetables, seasonal greens & a pasilla pepper demi-glace • 29
Chef Mike Meyer
To ensure quality service, we cannot split checks and can accept only 4 credit cards per table-18% gratuity added to parties of 6 or more
