Tijuana Caesar salad with a twist. Hearts of romaine served with a roasted garlic-jalapeño dressing, parmesan cheese and house – made croutons.
ENSALADA DE BERROS
Watercress and goat cheese salad with roasted beets, sunflower seeds and soy vinaigrette.
CALDO DE CAMARON
Shrimp broth with Shrimp carrots and potato.
SOPA DE TORTILLAS
Traditional roasted tomato soup with crispy tortillas strips, queso fresco, avocado, mexican cream, chicharrón and ancho chile powder.
Chicken and smoked chipotle broth with shredded chicken, rice and seasonal vegetables.
GUACAMOLE AND CHIPS
Mexican hass avocado, white onions, Serrano peppers, cilantro and lime juice.
COCTEL DE CAMARON
Onion, cilantro, tomato, avocado, cocktail sauce. served with Tostadas.
Flour tortillas filled with shrimp, mexican cheese blend and citrus-tomatillo salsa. Served with spicy arbol sauce.
TACOS DE LANGOSTA
Rosarito – style lobster tacos served in flour tortillas with yellow rice black beans and chipotle sauce.
AGUACHILE DE RIB EYE
Thinly sliced smoked rib eye marinate in chile arbol-lime juice. Served with garlic chips, avocado and onions.
AGUACHILE DE KING CRAB DE ALASKA
Alaskan king crab, lime juice, cilantro Serrano chile, cucumber, avocado sauce and truffle oil.
RED SNAPPER CEVICHE
Pickled Jicama, red Onions, fresnos, Leche de Tigre, avocado, crispy quinoa and tlayuda.
CEVICHE DE ATUN
Tuna, avocado, tomato, mint, red onions and cilantro in a smoked sweet chipotle sauce.
DOBLADITAS DE JAIBA SUAVE
Crunchy soft shell crab served in flour tortillas with jalapeño sauce.
TOSTADAS DE ATUN
Tuna marinated in yellow peppers, lime and soy sauce. Served in a crispy wonton with guacamole, chipotle mayo and crispy leeks.
Sliced tuna in a lime-jalapeño sauce with pea-tendrils, sliced jalapeños, radishes and truffle essence.
SMALL PLATES TO SHARE
SOPES DE POLLO
Handmade corn masa topped with refried beans, shredded chicken, green and red sauce, Mexican cream and queso fresco.
SOPES DE WAGYU
Wagyu served on handmade corn masa topped with refried beans, chorizo, Mexican cream, red onions, queso fresco, and salsa verde cruda.
GORDITAS DE CHICHARRÓN PRENSADO
Crispy handmade corn masa filled with chicharron prensado, white onions and cilantro, topped with Mexican cream and queso fresco.
PANUCHOS DE COCHINITA
Crispy handmade corn masa filled with black beans and topped with braised pork marinated in a traditional achiote-orange sauce, pickled red onions.
GAONERA DE RIB EYE
Grilled Rib Eye, avocado, green onions and cilantro, served in a blue corn tortilla.
CHICHARRÓN DE RIB EYE
Fried rib eye served with house-made guacamole..
TACOS DORADOS DE CANGREJO
Crispy corn masa filled with crab and topped with pickled corn, lettuce, onions and cilantro cream.
Fried calamari with pickled carrots and escabeche mayo.
CHICHARRÓN DE QUESO CON GUACAMOLE
House-made guacamole topped jicama, fresh tomato and served with crispy parmesan cheese.
Encacahuatado, lime zest, candied peanuts.
Grilled pineapple habanero sauce with crispy kale.
MAKE YOUR OWN TACO
Pork confit Michoacán style, served with chicharrón, salsa verde cruda, avocado sauce.
Blend of melted Mexican cheese in a cast iron skillet. Served plain or with your choice of mushrooms, poblano chile, zucchini flowers, chistorra or shredded chicken.
CARNITAS DE PULPO
Sautéed octopus in a lime-cilantro-serrano chile sauce, served with panela cheese and spring onions.
Braised pork marinated in a traditional achiote – orange sauce and served with pickled red onions and burnt habanero sauce.
MOLCAJETE DE RIB EYE
Sautéed ribeye served with melted manchego cheese and accompanied with tostaditas, panela cheese and fresh radish.
MOLCAJETE DE POLLO
Sautéed chicken, bell pepper mix, served with melted manchego cheese and petrolera sauce.
MOLCAJETE AL PASTOR
Pork in a Guajillo adobo sauce, cilantro and red onions. Served with Pineapple and Pico de gallo.
ARROZ CON PLATANO FRITO O HUEVO
White rice served with sweet plantains or sunny-side up egg.
VERDURAS AL GRILL
Grilled vegetables served with eggplant and goat cheese dip.
ARROZ CON SHORT RIB
Served with mushrooms, chicharron and chile ancho aioli.
ARROZ CALDOSO DE CAMARON
Slow cooked in a hot pot with shrimp broth, shrimps, cilantro and red onions.
ARROZ VERDE DE CILANTRO
Slow cooked rice cooked in cilantro broth, served with grilled seasonal vegetables and chile güero.
FISH AND SEAFOOD
Butterflied whole snapper served with white rice, marinated in your choice of:
Mojo: Garlic lime sauce
Talla: dried chili – mayo mix
Cilantro: cilantro sauce with serrano chile, jalapeño and lime juice
Adobo: chile guajillo sauce
Crispy whole red snapper with lime, chile de arbol and garlic chips. Served with crispy kale.
BRANZINO LA TALLA
Branzino served in talla sauce. Served with white rice and a side of mixed greens
CAMARONES AL GUSTO
Grilled shrimp served in the sauce if your choice . Served with white rice: Spicy / Cilantro/Garlic/ Buttered.
LANGOSTINOS AL MOJO DE AJO
Grilled giant prawns with garlic-lime butter and served with white rice.
PULPO A LAS BRASAS
Grilled octopus with olive oil, paprika and sea salt.
PAN SEARED SALMON
Tamarind – mezcal sauce, crispy kale.
SEA BASS A LA VERACRUZANA
Slow-cooked sea bass in a traditional tomato, jalapenos, olives and caper sauce
Grilled Snapper, lobster Tail, octopus, scallops, fried calamari, giant prawns and shrimp served with grilled vegetables.t.
FILET MIGNON 8OZ
Served with choice of turnip puree or french fries, side of salad and agave demi-glace.
Grilled skirt steak, served with red rice, rajas, black beans and enmolada.
RIB EYE CHAIRMAN RESERVE 18OZ
Grilled Rib Eye served with three-chiles, garlic sautéed mushrooms.
SHORT RIB BRASEADA 8OZ
Braised short rib in agave demi-glace. Served with potato-guajillo puree.
PRIME TOMAHAWK RIB EYE 32OZ
Served grilled or pan-seared with a side of potato puree and mushrooms.
LECHON AL MOJO
Slow cooked suckling pig, marinated in jalapeño-mojo, served with truffle potato puree.
POLLO EN MOLE O CHIPOTLE SAUCE
Chicken leg served with white rice in your choice of Mole: traditional nuts, chile and chocolate sauce, or Chipotle: smoked chipotle, garlic, onions and Mexican cream sauce.
SURF AND TURF
Grilled Prime Tomahawk, giant prawns and jumbo shrimp served with potato puree and mushrooms.
Churros served with chocolate or cajeta sauce.
FONDANT DE CHOCOLATE
Lava chocolate cake with vanilla ice cream. Estimatated preparation 17 min.
PASTEL DE TRES LECHES
Traditional cake, soaked in three different milks.
PASTEL DE CHOCOLATE
CREPAS DE CAJETA
Warm crepes with cajeta sauce and nuts.
HELADOS (2 SCOOPS)
House made ice cream: vanilla bean, chocolate and strawberry.
Sorbets made in house: lime, raspberry and mango.
FLAN DE COCO
Coconut flan with caramel “caviar” and toasted coconut.
CREME BRULEE GUAYABA
Guava creme brûlée, vanilla ice cream