Bar Sotano

The perfect variety of food from our main menu + surprises curated by chef Jackie Hernandez

The perfect variety of food from our main menu + cocktails curated by chef Jackie Hernandez and beverage director Julianna Arquilla. Cocktails could be exchanged with agave pairings guided by our beverage director, Julianna Arquilla

Mexican chocolate-guajillo ice cream, local strawberry-rhubarb sorbet, cajeta swirl, brownie bites, strawberry sauce, hot fudge

Ricotta-cream cheese cheesecake, Maria cookie crust, fresh-shucked Mexican honey Manila mangos, tangy-spicy chamoy, homemade pulparindo candies, Tajín

Charcoal-grilled flank steak, yuca "frites," bone marrow butter (chapulín miso), salsa taquera, roasted bone marrow

Crispy, red-chile local Amish chicken thighs tortillas filled with savory Maryland blue crab & artisan Jack. Red chile-blue crab broth for dipping (2 pieces)

Melty cheese (artisan jack cheese, Oaxacan quesillo), king trumpet mushrooms al pastor (guajillo, achiote), grilled pineapple, poblano rajas, green habanero salsa

Heirloom corn huarache (stuffed with quesillo cheese), carny tinga (pickled morita chile), smooth black beans, queso fresco, housemade crema, avocado

Half-pound 28-day dry aged Slagel Farm beef burger, papas & chorizo, Hooks cheddar, thin-sliced Napa cabbage, red chile-bun, yucca fries, tomato jam, cilantro crema

Whole roasted dry-aged Lake Superior walleye, melted leeks and green garlic, pepita salsa verde, avocado mash

Garlic-marinated Miller Farm chicken (cold smoked, then roasted), Mexican chili crisp (arbol, garlic, soy, sesame), sautéed spring spinach with ramps

Slow-cooked local lamb, chipotle salsa, jocoque, crispy cheese, cucumber, flour tortilla

Crispy potato taco (tomato, onion, dried shrimp), sea scallop aguachile (lime, cascabel & morita chiles, Worcestershire, burnt tortilla), red onion, cucumber, avocado

Fresh-shucked oysters with michelada flavors (tomato, lime, hot sauce, Worcestershire)

Sashimi-style organic BC salmon, tangy-spicy aguachile broth of kiwi & hoja santa, sotol-infused kiwi, avocado

Sótano's "Wake the Dead" Salsa & Jackie's Secret Hot Sauce

Key West pink shrimp, local Amish chicken thighs, red chile adobo, poblano, tomato, peas, avocado, chicken chicharron broth

British Columbian albacore, tomato, serrano, cilantro, toasted sesame, sotol

Oysters topped with albacore tuna ceviche, ossetra caviar

Crispy Oaxacan tlayuda, truffle-seasoned Hawaiian bigeye tuna, Michoacan avocados, fruity salsa macha (chile de arbol & chiletepin, garlic, olive oil, peanuts & sesame, cranberries)

Ancho chile, goat cheese, cream cheese, caramelized onions, fresh fig mostarda, salsa macha, pistachios, pumpkin seeds

Two crispy Slagel Farm dry-age beef patties (smashed with jalapeños & onions), Samuel's artisan Jack, tomatillo-chicharron salsa, cilantro crema

Oaxacan peanuts, avocado dip, chile mixe salsa, roasted chapulines, crispy Oaxacan tlayudas

Salsa macha, grilled bolillo bread + mezcal luge

Artisan greens, poblano chile dressing, cerveza-battered onion rings, avocado dip, Maytag blue cheese, honey Manila mango, toasted sliced almonds