Limones
Long before working and training under some of San Francisco’s most talented chefs, Hugo Ramirez was raised on the intense and varied flavors native to his hometown of Mexico City. In fact, he still calls on his mother for the secrets of traditional Mexican dishes, which he reinvents in innovative and surprising ways. At Limones, Hugo’s love of Mexican food is combined with his training in french-influenced California cuisine.
Dinner
PARA LA MESA
Butternut Squash-Miso Soup + pepitas + crème fraiché.
Ceviche Sampler.
Ceviche Verde: tuna + papaya + avocado + pickled onion + lemon-evoo.
Ceviche del Mercado: fish of the day + lime juice + guacamole + red onion.
Scallops Aguachile Ceviche + jicama + cucumbers + celery + avocado.
Street Corn + chipotle mayo + cotija cheese + lime + tajin.
Avocado Tartare + smoked salmon + capers + basil aioli + crackers.
Brussels Sprouts + miso-gochugaru aioli + queso cotija + lardons.
Chorizo-Potato Empanadas + Oaxaca cheese + guacamole salsa + ancho chile crema.
Three Cheese Chile Relleno + black bean sauce + curtido + crema.
Lobster Nachos + crema agria + guacamole +black bean sauce + serrano.
Mushrooms Tostada + whipped feta cheese + chimichurri rojo +
pinenuts salsa.
RACIONES
*Black Angus Beef Tenderloin + Brussels sprouts + goat cheese-potato puree + shallots-peppercorn demi.
Seared Scallops + creamed corn + poblanos + lardons+ leeks + chimichurri rojo.
*Dry Aged Pork Chop + Murasaki sweet potato-speck hash + organic loose greens + pear-chile chutney + mole amarillo.
Lamb Loin + saffron basmati rice + olives + feta cheese + harissa + haricots.
Seared Duck Breast + Beluga lentils + pasilla-curry sauce + mustard-apricot jam + braised Fall greens.
*Fish Asado + saffron basmati rice + haricots + guajillo beurre blanc + jicama
brunoise.
Adobo Brisket Tacos + charro beans + two salsas + cilantro + onion + lime.
Roasted Savoy Cabbage + Beluga lentils + pasilla-curry sauce + feta cheese + chimichurri rojo + crème fraiché.
*Consuming raw or undercooked meats, shellfish or seafood may increase your chance of food borne illness. These items may be cooked to order.
POSTRES
Cinnamon-brown sugar churros with caramel sauce & sipping hot chocolate.
Tres Leches Cake: light cake layered with peaches and pecans.
Filo Bakery’s Flourless Chocolate Torte with fruit-chipotle sauce.
Warm Bread Pudding with ice cream, caramel sauce.
Caffe Tiki: Plantation aged Rum, Borghetti, cold brew, touch of pineapple, shaken and served up.
Organic Mexican Coffee with tequila, Kahlua & whipped cream.
Dessert Wines
Blandy's Malmsey, 15 year Madeira NV
Dow's Tawny, 20 year Tawny Port NV
Bebidas
Clamato Michelada: Cerveza, fresh clamato, housemade chamoy-toasted sesame rim.
El Mejor Dia: Chemist Gin, St. Germain, guava, lemon, blood orange bitters, served up.
Spiced Pear Sidecar: Remy Martin VSOP, St. George’s Spiced Pear, dry curacao, lemon, served up.
Casa Antigua: Casamigos Añejo, Aztec chocolate bitters, sugar cube, shaved orange, rocks.
Mil Noches: Jalapeno-infused Patron Reposado, Citronge, lime, cucumber, cilantro, simple syrup, rocks.
Campana Nocturna: Silver Tequila, Mezcal, Strega, lemon, habanero, yellow bell simple, rocks.
Traditional Margarita: Silver Tequila, triple sec, fresh lime juice, simple syrup, served on the rocks with a salt rim.
Coconut Margarita: 1800 Coconut, triple sec, fresh lime juice, pineapple juice, served on the rocks with a sugar rim.
Winter Cranberry Margarita: Reposado, Cointreau, lime, cranberry, dark cherry,
cinnamon simple, ice, rosemary
Prickly Pear Margarita: Silver Tequila, Cointreau, lime, prickly pear puree, rhubarb bitters, chapulin salt rim, served up.
Sparkling Hibiscus-Berry Margarita: Hibiscus-berry infused Silver Tequila, Cointreau, lime, simple, club soda.
The Dilemma Margarita: Claze Azul Reposado, Grand Marnier, lime, organic amber agave, Himalayan salt, served up.
Maya Margarita: Monte de Alban Mezcal, tamarind juice, orange juice and Cointreau, served up with a chapulin salt rim.
Margarita Caliente: Silver Tequila, triple sec, fresh lime juice, a hint of berry & habanero, hand shaken with a salt rim.
Pomegranate Margarita: Silver Tequila, Cointreau, pomegranate, lime, ice, sugar rim.
Cucumber-Jalapeño Margarita: Silver Tequila, Cointreau, muddled cucumbers, lime juice, grilled jalapeño, shaken & served up.
Blood Orange Margarita: Silver Tequila, Grand Marnier, blood orange juice, lime juice, served hand shaken with a salt rim.
Ginger-Mint Margarita: Añejo Tequila, Cointreau, mint, ginger, lime juice, shaken & served on the rocks.
Caribe Margarita: Casamigos Blanco, Cointreau, lime, carmelized pineapple, ginger, served up.
Cerveza Mexicana
Dos Equis Lager
Modelo Especial
Negra Modelo
Pacifico
Local & Regional
Highland Gaelic Ale
Highland AVL IPA
Burial Shadowclock Pilsner
Burial Surf Wax IPA
Burial Rotating IPA 16oz
Noble Golden Arrow Ginger Cider
Foothills Peoples Porter
Partake NA Blonde
Athletic Run Wild NA IPA
Partake NA Dark
Wine by the Glass/Bottle
Whites
Néboa, albariño, Spain 2021
Glazebrook, Sauvignon Blanc, NZ 2021
Elouan, chardonnay, OR 2020
Jeio, prosecco, Italy
La Perlina, moscato, Italy
Reds
Bodegas Bardos, tempranillo, Spain 2019
Boen, pinot noir, CA 2021
Aletta, garnacha, Spain 2019
Decero, malbec, Argentina 2019
Morgan, syrah, CA 2019
Eberle, cabernet, CA 2021
Map
Downtown Asheville, around the corner from the Fine Arts Theatre
15 Eagle Street
Asheville, NC 28801
(828) 252-2327
Open Monday-Saturday at 5pm
Gift Cards
GIFT CARDS CAN ALSO BE PURCHASED
IN-PERSON AT LIMONES RESTAURANT
OR BY CALLING 828.252.2327.