DINNER
APPETIZERS / TAPAS
SOUP OF THE DAY
market fresh & vegetarian. ask your server • 6
ORGANIC MIXED GREENS
jalapeño-ginger vinaigrette & pepitas • 6
SPINACH SALAD
sweet leaf farm spinach, red onion, candied pecans, cypress grove chevre & chipotle-honey vinaigrette • 9
WHOLE LEAF TIJUANA CAESAR SALAD*
for two • 9 for four • 15
PORK PUPUSA
crisp pork tenderloin & smoked cheddar stuffed masa flat-bread with tomatillo-avocado sauce • 8
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
WILD BOAR SPARE RIBS
slow-braised in a dos equis-chipotle barbeque sauce & cilantro oil • 10
ARTISANAL CHEESE PLATE
three cheese selections, roasted marcona almonds, rhubarb-arbol jelly & baguette • 11
CRAB STUFFED ANAHEIM PEPPER
crab, cream cheese & spinach filling with a roasted tomato sauce and grilled bread • 12
OREGON BAY SHRIMP CAKES
pan-fried cakes served with a hananero-avocado sauce, beet coulis & jicama slaw • 12
AHI CEVICHE
sashimi-grade tuna, avocado, yams & cilantro vinaigrette. served Peruvian-style • 13
ENTREES / PLATOS FUERTES
OREGON LINE –CAUGHT CHINOOK SALMON
ancho-honey glaze, braised fennel & greens, quinoa & tomatillo cream sauce • 28
CARLTON FARM PORK TENDERLOIN
off the grill with roasted potatoes, seasonal mushrooms, house bacon, greens & an ancho-cherry sauce • 27
ANDERSEN RANCH LEG OF LAMB
pepita (pumpkin seed) crusted, pan seared & served with polenta cake, greens & a garlic pasilla sauce • 27
PAN-SEARED DUCK BREAST
herb-rubbed & served with duck chorizo, fingerling potatoes, greens & huckleberry-habanero gastrique • 26
POBLANO CHILE RELLENO
stuffed with gold potatoes, spinach, seasonal mushrooms, pinenuts, queso barra & a mole poblano sauce • 18
LA NUEVA REVOLUCION ENCHILADAS
free-range chicken, black olives, red onions, green mole, ancho pepper sauce, queso barra • 19
KNEE DEEP FARM FILET MIGNON
with poblano mashed potatoes, braised vegetables & greens with 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
