DinnerA 20% service charge is added to every check for our hourly kitchen and dining room staff. This goes to supplement base wages and help pay for health insurance and employee benefits. Tipping is not expected but you are welcome to do so if you wish.

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TO START

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Guacamole and Tostadas

add salsa macha, verde, borracha & habanero, smoked papaya, shishito escabeche + $12

$17

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Taco al Pastor

salsa cruda, salsa morita, roasted piña

$8

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Gringa

flour tortilla, pastor, cheese costra

$12

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MARISCOS

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Fennel Aguachile Rojo

shrimp, striped bass, avocado, tomatoes

$26

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Kampachi Tostada

yuzu kosho, guajillo aioli, avocado

$18

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Provincetown Scallop

poblano salsa, white ayocote beans

$25

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APPETIZERS

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Steak Tartare Tostada

peanut salsa, burnt tortilla aioli, olives

$25

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Ribeye Huarache

chanterelles, salsa morita, eggplant puree

$28

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Bluefin Tuna Tataki

Padilla brown butter, olive, radish

$26

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Masa Gnocchi

black garlic, huitlacoche, maitake

$21

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VEGETABLES

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Chayote Salad

sunflower seeds, guajillo oil, asian pears

$20

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Parsnip Tamal

mole blanco, queso oaxaca

$19

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Grilled Sunchokes

pepita mojo de ajo, persimmons, cascabele chile

$18

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Badger Flame Beets

hazlenut salsa macha, smoked ricotta, opal basil

$21

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TO SHARE

Served with heirloom corn tortillas to share.

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Smoked Half Chicken

mole amarillo, roasted fingerlings, fried rice

$54

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Lamb Neck Barbacoa

ayacote beans, salsa cruda, herbs

$68

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Branzino a la Brasa

pil-pil sauce, shaved brussel sprout salad

$64

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Pork Belly Carnitas

honeycrisp puree, purple shiso, habanero

$66

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EXTRAS

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Braised Oaxacan Ayocote Beans

$12

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Fried Mexican Red Rice

$10

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Heirloom Corn Tostadas

$6

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Heirloom Corn Tortillas

$6

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