Dinner
Entremeses
Appetizers
Camarones al Carbón
10
Grilled tiger shrimp served with two sauces: avocado-tomatillo sauce; and a spicy roasted tomato
and chipotle sauce; garnished with fresh mango slices
Ensalada de Espinaca con Queso de Cabra
7
Fresh baby spinach salad with goat cheese, toasted sesame seeds, caramelized red onions in a
chipotle-honey dressing
Ensalada Verde
5
Mesclun lettuce salad, red onions and tomatoes with a cilantro dressing
Guacamole Picado
7
Fresh diced avocado mixed with onions, tomatoes, chiles and cilantro;
served with fresh chips and fire-roasted salsa
Jalapeños Rellenos de Queso Capeados
7
Jalapeños stuffed with Chihuahua cheese, dipped in a light egg batter, sautéed and served with a
black bean sauce
Queso Empanizado
7
Sliced Panela cheese lightly breaded and fried, seved with a salsa de molcajete and a roasted
tomatillo-serrano sauce.
Queso Fundido con Camarones
10
Melted Chihuahua cheese, with serrano chiles, onions and tiger shrimp served en cazuela with
warm tortillas for making tacos
Seviche
8
Fresh blue marlin marinated in lime juice with onions, tomatoes,
fresh chiles and herbs
Sopes Rústicos
7
Small, thick country tortillas topped with a roasted tomatillo sauce, queso fresco, onions, and
avocado chunks
Tostaditas de Tinga
7
Crispy small tortillas mounded with shredded pork and chorizo in a roasted tomato-chipotle sauce
topped with Mexican crema and avocado
Trio de Tamalitos
7
Three fresh corn tamales: one filled with queso fresco and serrano chiles, with a spicy mocajete
salsa and crema, another with black beans, rajas, and Chihuahua cheese with a black bean
purée, the third with zucchini and chipotles
Sopa
Soup
Sopa de Tortilla
5
A rich vegetable stock with tomatoes and epazote; garnished with chile pasilla, avocado, queso
fresco and tortilla strips
Platos Fuertes
Main Dishes
Filete de Res en Salsa de Moritas con Hongos
28
Grilled Certified Angus Beef® tenderloin topped with Chihuahua cheese, served in a spicy
tomatillo-morita sauce with shiitakes; Mexican rice
Chiles Rellenos
17
Stuffed poblano peppers, lightly egg-battered and sautéed; one with pork picadillo and the other
with Chihuahua cheese; served with a roasted tomato sauce and frijoles borrachos
(Vegetarian option: Two cheese)
Camarones al Mojo de Ajo
20
Grilled tiger shrimp in a sweet garlic and olive oil sauce with avocado chunks and guajillo chiles;
served with white rice
Pescado al Carbón
18
Fresh fillet of seasonal fish, charcoal-grilled and served with salsa fresca (fresh tomatoes, onions,
cilantro and serrano chiles); white rice
Pollo en Mole Poblano
18
Miller's Farm free-range chicken breasts charcoal-grilled and topped with a classic Pueblan mole;
Mexican rice
Chuleta de Puerco en Manchamanteles
22
Grilled Brookfield Farms double-cut pork chop in an earthy Oaxacan chile ancho mole garnished
with grilled pineapple, sweet potato and plantains; served with white rice
Tinga Poblana
18
Grilled Brookfield Farms pork tenderloin in a spicy roasted tomato-chipotle sauce with chorizo
and potatoes; cool avocado-tomatillo sauce
Chuletas de Borrego con Salsa de Chile Pasilla
24
A trio of Colorado lamb loin chops charcoal-grilled and served in a garlicky pasilla chile sauce;
accompanied by a tamal filled with spinach, poblano chiles, tomato and drizzled with crema
Chiles Doña Queta
18
A poblano chile stuffed with huitlacoche (earthy corn mushrooms), fresh corn and zucchini,
served in a roasted poblano cream sauce and an ancho chile filled with potatoes, Chihuahua and
cotija cheese with a sweet-spiced roasted tomato sauce
Chef's 7 course tasting menu 65.00 per person
With matching wines 105.00 per person
(Limited to the entire table and subject to availability)
Due to Mother Nature, spice levels may vary greatly from chile to chile and
She is responsible, not us!
Join us for Sunday Brunch 11-2:30 PM
Reservations recommended
