Filete 8 oz
$52.0028 days aged filet served with a small side (Add roasted bone marrow 7)
Bakersfield, CA
28 days aged filet served with a small side (Add roasted bone marrow 7)
Juicy ground Wagyu beef topped with melted Oaxaca cheese, caramelized red onions, chimichurri, aioli fresh lettuce and tomatoes.
Grilled chicken breast served with guacamole, rice and salad.
28 days aged ribeye served with a small side (Add roasted bone marrow 7)
Served with two small sides (Add roasted bone marrow 7)
Yucatecan styled pork belly chicharrones with corn ribs, fresh guacamole, and passion fruit salsa macha.
5 Crispy croquettes filled with Oaxaca cheese, crusted in chicharrón crumbs, served with cilantro aioli and yellow ají aioli.
House guacamole served with roasted green tomatillo salsa, pomegranate and goat cheese.
Half dozen or full dozen of kumiai oysters from Baja California. Served with salsa bruja. (Add tuna or salmon 5 or 10)
10oz sliced ribeye served with a red aguachile sauce accompanied by charred avocados, cherry tomatoes, and charred onion.
5 Raw scallops marinated in spicy and sour aji panca sauce, sesame oil, finished with finger lime caviar.
Fresh shrimp, complemented by fresh cucumber, creamy avocado, crisp jícama, and red onion. In a zesty yuzu spicy charred tortilla sauce, finished with a drizzle of olive oil and a squeeze of lime juice.
Tuna mixed with juicy mango, crisp bell pepper, red onion, avocado, jalapeños, and cucumber all dressed in a passionfruit marinade.
Charred bone marrow served with creamy avocado purée and chimichurri. Paired with warm corn tortillas.
Zarandiado greek branzino fish, marinated with two different sauces; a spicy red chili and a vibrant green herbal sauce. Accompanied with white rice, cucumber salad, with radish and onions marinaded in spicy soy sauce.
Braised pork slowly cooked in achiote sauce, Accompanied by red pickled onions, rice, beans, and corn tortillas.
Oven roasted New Zealand lamb rack on a creamy plantain puree with roasted baby carrots and parsnip, paired with a side of chiapaneco mole sauce.
Beef full rib slow cooked for 32 hours, marinated in stout beer and chile ancho, served over red peanut mole with cassava and peruvian potatoes.
Soft corn tortilla filled with your choice of chicken, sautéed mushrooms, or cheese. Topped with melted gouda cheese and drizzle sour cream: Sauce to your preference: rich mole, creamy poblano, or classic red suiza.
Crispy chicken flautas topped with our house made poblano sauce, sour cream, and spring mix, served with rice & beans
Rice
Guajillo garlic sauteed mushrooms
Brussel sprouts with parmesan cheese.
refried pot beans / guajillo sauce / cheese mix / herbs
French fries
Mac and cheese with roasted poblano pepper.
Rustic mashed potato
cheeseburger / french fries
cheese quesadilla / quacamole / rice / beans
chicken fingers / french fries
Chocolate ganache / chocolate sauce / berries / coffee liquor marshmallow
Churros/ vanilla ice cream / caramel sauce perries sauce / coffee chocolate sauce
Goat cheese / berries / caramel
can't decide, try them all!
Our Basque style cheesecake, creamy and caramelized.Served with vanilla ice cream, dulce de leche, fig spread, and fresh berries.
Green leaf lettuce Chef style with a mix our house made Caesar dressing, crunchy croutons, parmesan cheese, and heirloom cherry tomatoes (Add anchovis 4 | grilled chicken breast 10 | shrimp 12)
Guajillo broth with shredded chicken, crumbled queso fresco, avocado, crispy tortilla strips, and a swirl of sour cream.
A rotating creation inspired by fresh seasonal ingredients. Ask your server for today's selection.
(2pcs) Grilled Angus skirt steak, served in a bed of crispy melted mix cheeses, topped with creamy avocado. (Add roasted bone marrow 7)
(2pcs) Sautéed shrimp in our house made diablo sauce, with notes of roasted garlic, a touch of white wine and lemon, served with tortilla and avocado pure.
(2pcs) Soft shell crab in hoja santa tempura, served on a corn tortilla. Topped with a fresh slaw of granny smith apples, red onion, jalapeño, creamy avocado, and spicy ginger aioli.
(2pcs) Crispy ribeye chicharron, flour tortilla, served with fresh guacamole, cilantro microgreens, watermelon radish, onion, and a side of green salsa. Add roasted bone marrow 7
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
The chef's favorite surf & turf: 6oz teres major steak over lime-celery root purée, served with broccolini, topped with 6oz lobster tail in chimichurri, and finished with a smooth, creamy peppercorn sauce.
Sauteed shrimp with aji amarillo, queso fresco, mix with a medley of red onion, cherry tomatoes, and fresh cilantro,then finished with a glaze of oyster and soy sauce.
( Sharable platter for 2 ) Your choice of two: skirt steak, grilled chicken breast, shrimp a la diablo, or cochinita pibil. Served with rice, beans, queso fresco, guacamole and corn tortillas.
Bone-in frenched pork chop, slowly cooked until tender and juicy. Served over a Oaxacan green mole. Accompanied with vegetables selected by our chef.
Oven roasted salmon in a bed of green quinoa risotto style. Accompanied with seasonal vegetables and aged cheese.
Rainbow baby carrots, glazed thyme piloncillo and butter
Corn pound cake / tres leches rum sauce / ice cream italian meringue / berries
Bosc pear poached with spices and vanilla, glazed and served over mascarpone cream infused with Licor 43 and vanilla bean. *Excluded from the tabla de postres