Shrimp Quesadilla 8
Grilled shrimp folded in homemade tortilla with Gruyere cheese,

 roasted corn, red bell pepper, toasted pumpkin seeds, and scallions

Empanaditas 6
Pastry pockets filled with chicken, pork, or refried beans
Served with a cilantro dipping sauce

Crepas de Huitlacoche 10
Crepes layered with wild Mexican mushrooms and

Oaxacan cheese. Topped with a light cream sauce

Croquetas de Salmon 10
Salmon, red bell pepper, and chives crusted with panko bread crumbs,

Served with a tangerine piquin pepper remoulata

Taquitos de Filet Mignon 10
Grilled beef tenderloin with pico de gallo and guacamole.

Served on a homemade corn tortilla

Pinchos de Puerco 6
Skewered pork tenderloin stuffed with pineapple.

Served with a blackberry citrus sauce

Taquitos de Cochinita Pibil 7
Slow braised, achiote marinated pork
Served with homemade corn tortillas, garnished with pickled vegetables

Black Bean Soup 5
Diced tomato, onion, garlic, and cilantro in a

rich vegetable broth. Topped with crema fresca

Lobster Bisque 7
Roasted lobster meat soup, served with a side of sherry distillate

Soup of the Day 5

Chevre 8
Baby spinach topped with candied sunflower seeds, caramelized shallots,

and crumbled goat cheese. Served with raspberry vinaigrette

Mixto Exotica 7
Roasted corn, pineapple, mango, papaya, cilantro, red bell pepper, and

plantain chips over a bed of mixed greens. Served with Tahitian vanilla-shallot vinaigrette

Bistro 9
Boston lettuce, orange slices, roasted beets, and caramelized

walnuts Served with orange lime vinaigrette

Chipotle Caesar 7
Romaine lettuce with manchego cheese
Tossed in a chipotle Caesar dressing

Solo Ensalada 5
Mixed greens served with roasted garlic cilantro dressing

Linguini 14
Arugula and mixed vegetables with either a light

roasted garlic aioli sauce or a chipotle marinara

Penne con Chorizo 16
Spicy sausage, porcini, and portabella mushrooms

in a light tomato based red wine sauce

Sautéed Halibut 20
Filet topped with a passion fruit Madeira sauce

Pollo Poblano 18
Flattened chicken breast, portabella mushrooms, and panella, hand rolled
and wrapped in bacon, topped with a poblano pepper sauce

Pan Seared Scallops 18
Seared to perfection, served with a citrus saffron beurre blanc sauce

Grilled Pork Tenderloin 16
Churrasco cut, basted and served with red chimichurri

Pollo Chapin 16
Marinated and grilled in a Creole adobo sauce,

topped with pineapple salsa

Camarones Criollos 20
Sautéed shrimp in orange mojito marinade
Served with garbanzo rice and tostones

Broiled Flounder 28
Stuffed with crawfish, shrimp, bell pepper, scallions and cream cheese in a pineapple-guajillo

pepper sauce. Served with arepas and steamed spinach, topped with fried potatoes
Patito al Horno 22
Roasted duck in a rich mole poblano
Served with grilled nopalitos and carrots

Plantain Crusted Snapper 24
Crispy plantain chip crusted filet topped with a ginger mango butter

sauce. Served with roasted maduros and green beans

Grilled Ribeye 30
Finished with a spicy mango-chile ancho sauce, Served

with gallo pinto and sautéed cauliflower
Seared Tuna 24
Topped with a ginger guava soy sauce
Served with tortitas de yucca and sautéed bok-choy

Beef Tenderloin 32
Grilled filet over mushroom risotto
Served in a wild mushroom wine sauce with asparagus

Rack of Lamb 30
Roasted root vegetables, potato terrine
Seved with a juniper berry wine sauce