• Menu

    Our menu changes weekly, so keep checking in to see if there is something you like.

  • Entremeses

  • Ceviche del Mercado

    Fish of the day, marinated in lime juice, served with guacamole, red onions and tortilla chips.

  • Curry & Crab Tostadas

    with pineapple-ginger salsa.

  • Two Wild Mushroom Sopes

    with mole and queso fresco.

  • Plantains

    with quacamole and totopos.

  • Duck Rillets

    with truffle-mustard and cornichons.

  • Chicken Tinga Taquitos

    with mole negro.

  • Lobster Taquitos

    with cilantro-mango pico de gallo and chipotle caldillo.

  • Smoked Salmon & Mascarpone Cheese Empanadas

    with mole verde.

  • Crab Salpicon Empanadas

    with a black bean sauce.

  • Goat Cheese & Poblano Pepper Empanadas

    with spicy tomato salsa.

  • Sweet Potato Truffle Empanadas

    with piquillo sauce.

  • Classic Mexican Caesar Salad

    with romaine hearts, pumpkin seeds, anchovy fillets, with Romano-pecorino cheese and poblano pepper-lime emulsion.

  • Bably Arugula & Endive salad

    with Kalamata olive-Serrano Vinaigrette, toasted pinenuts, and pancetta.

  • Organic Market Salad

    with roasted garlic vinaigrette, goat’s cheese and toasted pistachios.

  • Grilled Asparagus

    with truffle oil and Manchego cheese.

  • …………………………………………….

  • Platos Fuertes

  • Grilled Black Angus NY Strip

    with fingerling potatoes, bourbon-peppercorn sauce and Arugula.

  • Black Angus Beef Tenderloin

    with Black Truffle butter, wild mushrooms demi and choice of two sides.

  • Grilled Lamb Loin

    with saffron pearl couscous, slow roasted cippolini onions, fig chutney and smoked chile-pomegrante sauce.

  • Liberty Duck Breast

    with mole poblano, Spanish rice, tomato jam and green beans.

  • SeaBass

    with parsnip puree, haricot vertes, mango salsa and passion fruit chipotle sauce.

  • NC Swordfish

    with Udon noodle salad, pineapple-green onion pico and Mirin chile sauce.

  • Sixteen Spiced All Natural Pork Chop

    with Spanish chorizo-sweet potato hash, honey-mustard sauce, cranberry-apple chutney and braised organic spinach.

  • Veal Ragout Chile Relleno

    with piquillo peppers, tomatoes, panko green tomatoes, mole negro, plantains and roasted jalapeno crema.

  • All Natural Pork Loin & Poblano Pepper Burrito

    with tortilla, guacamole, pickled European cucumbers and and a prprika-tomato sauce.

  • Vegetarian Paella

    with saffron pearl cous-cous, peas, carrots asparagus, grilled tomtoes, queso fresco and Arugula.

  • Wild Mushroom Quesadilla

    with small salad, spicy black bean sauce, cumin-lime crema and currant-carrot slaw.

  • Homemade Tamales

    of Oaxacan cheese and poblano peppers with mole poblano, Spanish Rice, Mexican side dishes and cumin-lime crema fresca.

  • Corn Masa Sopes

    with free range Chicken Tinga and classic Mexican side dishes.

  • …………………………………………….

  • Desserts

    Organic Mexican Coffee with Tequila, Kahlua & Whipped Cream