Zagat

pasilla chile soup, grilled chicken, avocado, and crema.

rolled crispy chicken tacos, salsa pasilla de oaxaca, salsa verde and crema.

mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette.

crispy empanadas filled with jumbo lump crab meat, fruit pico de gallo and avocado-tomatillo salsa.

melted chihuahua cheese served in a cast iron skillet.

spring pea-epazote purée, pickled radish and grilled scallion salad.

chile de árbol and agave marinade with habanero chiles, orange and watermelon.

marinated scallops, burnt orange-chile vinaigrette, grilled pineapple, poblano peppers and hazelnuts.

scallop emulsion, creamy avocado and crispy serrano ham.

mini hard shell tacos filled with raw diced yellowtail, bacon, serrano chile, arugula and truffle oil.

a tasting of the first three ceviches.

barbecued tuna loin tossed with mango, pineapple, jícama and toasted pumpkin seeds. served over red-leaf lettuce with a honey-lime vinaigrette.

skewered and grilled jumbo shrimp, tomatoes, onions, and serrano peppers. served over house rice with roasted tomato-jalapeño caper sauce.

whole red snapper marinated in a traditional yucatán mixture of achiote, orange and garlic served with habanero-marinated red onions, roasted garlic and tomatillo salsa.

grilled, sustainably-raised scottish salmon filet over sweet corn, kale and pancetta ragu, served with a habanero-summer fruit white wine sauce.

grilled skirt steak with sautéed jumbo shrimp in a tomato-chipotle sauce, arugula salad and matchstick garlic fries.

18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked mexican peppers).

skewered and grilled filet mignon, chorizo sausage, onions, tomatoes, and serrano peppers. served over house rice with tomatillo and tomato-chipotle sauces.

filet mignon covered with a wild mushroom-tequila cream sauce.

baked soft corn tortillas filled with pulled chicken, chihuahua cheese and roasted mexican peppers, served with poblano pepper cream sauce.

crispy, slow-roasted leg of duck served with braised brussels sprouts, black trumpet mushrooms and butternut squash dumplings over a rich mole poblano sauce.

crispy marinated pork shank served with red bean-chorizo chili and chipotle creamed spinach.

two soft corn tortillas filled with tomato and chipotle-braised duck, topped with a creamy yellow pepper-habanero sauce.

two soft corn tortillas filled with pulled, roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese.

two soft corn tortillas filled with corn, chayote, mushrooms and spinach served in a mild tomato sauce.

two soft corn tortillas filled with jumbo lump crab meat, topped with a creamy tomatillo sauce, melted chihuahua cheese and pumpkin seeds.

grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. topped with slow cooked peppers and melted chihuahua cheese. served with chile de árbol salsa.

grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. served with melted chihuahua cheese and chile de árbol salsa.

slow-cooked lamb shoulder served with street-side poblano peppers, onions and salsa picante.

fried plantains with a crema and queso fresco.

piping hot mexican doughnuts dusted with sugar and cinnamon, and served with three dipping sauces: chocolate, caramel and raspberry guajillo.

banana chocolate chip cake filled with peanut butter mousse, topped with decadent dark chocolate sauce and cinnamon swirl ice cream.

sour cream pound cake soaked in three milks, lemon and lime, topped with blackberry-hibiscus glaze and toasted meringue.

vanilla flan infused with espresso served on a warm, thin ancho chile brownie, topped with mexican cinnamon whipped cream.

horchata whipped cream and fall fruit compote.