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Location
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Downtown Asheville, around the corner from the Fine Arts Theater
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Hours
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Monday – Sunday
5pm – 10pmSunday Brunch:
10:30-2:30
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Menu
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Our menu changes weekly, so keep checking in to see if there is something you like.
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Entremeses
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Ceviche del Mercado
Fish of the day, marinated in lime juice, served with guacamole, red onions and tortilla chips.
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Curry & Crab Tostadas
with pineapple-ginger salsa.
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Two Wild Mushroom Sopes
with mole and queso fresco.
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Plantains
with quacamole and totopos.
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Duck Rillets
with truffle-mustard and cornichons.
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Chicken Tinga Taquitos
with mole negro.
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Lobster Taquitos
with cilantro-mango pico de gallo and chipotle caldillo.
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Smoked Salmon & Mascarpone Cheese Empanadas
with mole verde.
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Crab Salpicon Empanadas
with a black bean sauce.
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Goat Cheese & Poblano Pepper Empanadas
with spicy tomato salsa.
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Sweet Potato Truffle Empanadas
with piquillo sauce.
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Classic Mexican Caesar Salad
with romaine hearts, pumpkin seeds, anchovy fillets, with Romano-pecorino cheese and poblano pepper-lime emulsion.
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Bably Arugula & Endive salad
with Kalamata olive-Serrano Vinaigrette, toasted pinenuts, and pancetta.
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Organic Market Salad
with roasted garlic vinaigrette, goat’s cheese and toasted pistachios.
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Grilled Asparagus
with truffle oil and Manchego cheese.
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Platos Fuertes
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Grilled Black Angus NY Strip
with fingerling potatoes, bourbon-peppercorn sauce and Arugula.
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Black Angus Beef Tenderloin
with Black Truffle butter, wild mushrooms demi and choice of two sides.
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Grilled Lamb Loin
with saffron pearl couscous, slow roasted cippolini onions, fig chutney and smoked chile-pomegrante sauce.
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Liberty Duck Breast
with mole poblano, Spanish rice, tomato jam and green beans.
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SeaBass
with parsnip puree, haricot vertes, mango salsa and passion fruit chipotle sauce.
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NC Swordfish
with Udon noodle salad, pineapple-green onion pico and Mirin chile sauce.
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Sixteen Spiced All Natural Pork Chop
with Spanish chorizo-sweet potato hash, honey-mustard sauce, cranberry-apple chutney and braised organic spinach.
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Veal Ragout Chile Relleno
with piquillo peppers, tomatoes, panko green tomatoes, mole negro, plantains and roasted jalapeno crema.
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All Natural Pork Loin & Poblano Pepper Burrito
with tortilla, guacamole, pickled European cucumbers and and a prprika-tomato sauce.
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Vegetarian Paella
with saffron pearl cous-cous, peas, carrots asparagus, grilled tomtoes, queso fresco and Arugula.
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Wild Mushroom Quesadilla
with small salad, spicy black bean sauce, cumin-lime crema and currant-carrot slaw.
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Homemade Tamales
of Oaxacan cheese and poblano peppers with mole poblano, Spanish Rice, Mexican side dishes and cumin-lime crema fresca.
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Corn Masa Sopes
with free range Chicken Tinga and classic Mexican side dishes.
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Desserts
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Organic Mexican Coffee with Tequila, Kahlua & Whipped Cream