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The Menu 

Restaurant Week 2026

$70 per guest March 2nd through March 11th for dinner only.



STARTER




Prickly Pear Bay Scallop Aguachiles

Cucumber | Serrano Pepper | Avocado | Red Onion | Cilantro | Sudachi Juice



Saffron Poached Pear

Rocket Arugula | Thyme Dressing | Fried Goat Cheese Balls | Toasted Almonds



Burrata Cheese Salad

Hoja Santa Pesto | Cherry Heirloom Tomatoes | Chicharron Prosciutto | Toasted Baguette Bread | Fig Compote



Foie Gras Nuggets & Bone Marrow

Esquites | Queso Fresco | Truffle Mustard Aioli | Brioche Toast Bread




ENTREE




Elk Chops

Black Garlic Mash Potatoes | Sugar Snap Peas | Bacon | Truffle Demi-glace



Airline Chicken Breast

Scalloped Sweet Potato | Mole Amarillo | Haricot Vert



Tortilla Crusted Chile Relleno

Mole | Medley Vegetables | Chihuahua Cheese | Black Beans



Branzino Fish Al Pastor

Sweet Corn Cauliflower | Pico de Piña | Sesame Avocado Salad



Lamb Shank Barbacoa

Feta Cheese Mash Potatoes | Mole Colorado




DESSERT




Bread Pudding Tamal

Corn | Saffron Ice Cream | Cajeta | Berries



Flourless Chocolate Cake

Chocolate Abuelita Ice Cream | Berries Compote | Pinole Almond Crumbles



Tres Leches Red Velvet Cake

Rompope Ice Cream | Strawberries


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