Zama Latin American Cuisine

28 days aged filet served with a small side. Add: Roasted Bone Marrow 7 | Lobster Tail MP

Upgrade it with Tequila Repo, Mezcal, or Bourbon

Honey Miso | Mexican Herbs and Mezcal | Bone Marrow and Garlic

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 house salad.

28 days aged ribeye served with a small side. Add: Roasted Bone Marrow 7 | Lobster Tail MP

Served with two small sides. Add: Roasted Bone Marrow 7 | Lobster Tail MP

Half dozen or full dozen of kumiai oysters from Baja California. Served with salsa bruja. (Add tuna or salmon 5 or 10)

3 oysters, 3 cocktail shrimp, tropical tuna ceviche, and scallops in ají panca ponzu. A tasting of our signature seafood creations.

6 oysters, 6 cocktail shrimp, tropical tuna ceviche, and scallops in ají panca ponzu. A larger, perfect shareable version of our seafood experience.

Fresh shrimp, cucumber, avocado, jícama and red onion, yuzu spicy charred tortilla sauce, finished with a drizzle of olive oil.

Yellow corn tostada guacamole and baby scallops marinated with ají panca sauce, scallions, pickled red onion, togarashi, and sesame oil.

Yellow corn tostada, sautéed shrimp in diabla sauce, with avocado purée and chipotle aioli.

Tuna, mango, crisp bell pepper, red onion, avocado, jalapeños and cucumber, all dressed in a passionfruit marinade.

Yucatecan styled pork belly chicharrones with corn ribs, fresh guacamole, and passion fruit salsa mocha.

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.

10oz sliced ribeye served with a red aguachile sauce accompanied by charred avocados, cherry tomatoes, and charred onion.

Charred bone marrow served with creamy avocado purée and chimichurri. Paired with warm corn tortillas.

Greek branzino fish, marinated with two sauces: a spicy red chili and a vibrant green herbal sauce. Accompanied with white rice, cucumber salad, 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 mix cheese and drizzle sour cream. Sauce to your preference: black mole, creamy poblano, or classic red suiza.

Soft corn tortilla filled with soft-shell crab, topped with bayo and black bean sauces. With sour cream, queso fresco, pickled red onion.

Crispy chicken flautas topped with our house made poblano sauce, sour cream, and spring mix, served with rice & beans.

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 4 peppercorns sauce.

Sautéed shrimp with aji amarillo, queso fresco, mix with red onion, cherry tomatoes, and fresh cilantro, 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-baked salmon served with mango-guahillo sauce, over forbidden rice, crispy kataifi and asparagus.

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

Sweet plantain purée with vanilla bean.

Rainbow baby carrots, glazed thyme piloncillo and butter

Breaded, crispy rib-eye beef served tomato sauce, melted cheese with potato wedges.

Served with sour cream, queso fresco, mixed greens salad, and rice

Chicken fingers / french fries

Chocolate ganache / chocolate sauce / berries / coffee liquor marshmallow

Churros / vanilla ice cream / caramel sauce perries sauce / coffee chocolate sauce

Infused with orange and vanilla bean, caramelized on top and served with fresh berries. Excluded from the tabla de postres

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.

Corn pound cake / tres leches rum sauce / ice cream italian meringue / berries

Thin slices of tender golden beet in a citrus gochujang jus, parmesan–artichoke dressing, balsamic aioli, goat cheese, chulpi corn, and candied pumpkin seeds.

Traditional Veracruz-style tomato and mild chile broth with epazote esquites, chilchayotes, avocado, onion.

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)

(2pcs) Grilled Angus skirt steak, served in a bed of crispy melted mix cheeses, topped with creamy avocado. Add roasted bone marrow 7

(2pcs) Sauteed shrimp in our house-made Diablo sauce, with notes of roasted garlic, a touch of white wine and lemon and avocado purée.

(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