Entremes

Tiradito de Huachinango thin slices of red snapper marinated in lime juice with grapefruit, avocado and pomegranate
Posolillo de Camaron shrimp posole
Sopa de Coliflor y Pinones creamy cauliflower soup with toasted pine nuts
Ensalada de Betabel beet and Satsuma salad with endive, crushed toasted hazelnuts and honey orange vinaigrette

Antojitos

Tacos Dorados de Papa crispy potato tacos with avocado tomatillo salsa, napa cabbage and pickled onions
Carnitas de Atun crispy tuna, guacamole and tortillas for tacos
Codorniz con Petalos de Rosas quail with rose petal sauce
Pulpo al Carbón grilled octopus with onions and peppers, served with chipotle tomatillo salsa and small tortillas
Quesadillitas squash and corn; wild mushroom and greens; potato and peppers

Plato Fuertes

Enchiladas Divorciados Chicken enchiladas, one topped with salsa rojo and one topped with salsa verde served with rice and beans
Camarones al Tequila served with  arroz a la Mexicana and avocado salad
Chile Relleno  poblano chile stuffed with roasted potatoes, wild mushrooms and rajas topped with pipian rojo and served with arroz verde
Langosta a la Plancha split seared lobster served with arroz a la Mexicana, refritos, guacamole and warm tortillas (add $12)
Filete a la Oaxaqueña wood grilled beef tenderloin with mole negro and wild mushroom tamal
Huachinango Seared Red Snapper served with warm tomato olive salsa and potatoes baked with rajas

Postre

Platón de Postres Platter of 2 churros, petite flan and Ruben’s miniature housemade criollo chocolate cake, Mexican cookies

$65 per person
plus beverage, tax and gratuity
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