DINNER MENU

STARTERS DEL MAR

ANGRY OCTOPUS

Grilled octopus, haricot puree, cherry tomato, onion, cilantro, habanero aioli, cream, chorizo sand, blue corn tostadas.

TUNA TARTAR

Ahí tuna, sesame oil, soya, poke sauce, tobiko, wakame seaweed, red onion, avocado, crispy wonton, masago.

ASIAN SCALLOP CEVICHE

Pearl scallops, cucumber, tomatillo, lemon zest, red onion, mango, ginger, cilantro, habanero, soya, sambal, lime juice, sesame oil.

CRISPY TAQUITOS (2)

Blue corn tortilla, pressed pork rind, tuna, lemon, olive oil, cucumber, red onion, jalapeño, cilantro, grasshopper peanut macha.

FRAZZLED PRAWNS (2)

Kaitaiffe crusted, red pepper aioli, chive.

CALAMARI

Lightly seasoned, red pepper aioli, arugula, mexican salsa and lemon.

SURF AND TURF TACO (2)

Crispy brisket cracklings, smoked carrot puree, habanero aioli, avocado mousse, crispy soft shell crab.

DE LA HUERTA

TOMATO SALAD

Seasonal tomatoes, hummus, mozzarella, olives, basil pesto, crispy baguette.

GRILLED CAESAR SALAD

Grilled romaine lettuce, artisan croutons, tomato marmalade, crispy proscuitto, homemade caesar dressing, gran padano.

BLUE COAST SALAD

Organic greens, mango, cranberry, red onion, julienne carrot, arugula, candied pecans, gorgonzola cheese, quinoa and balsamic vinaigrette.

FIRE ROASTED BEETS

Fire smoked beets, arugula, tarragon infused requeson, white balsamic strawberry drizzle, local honey, sweet potato chips.

ANGRY CAULIFLOWER

Pickled cauliflower, navy bean puree, cherry tomato, onion, cilantro, habanero aioli, cream, blue corn tostadas.

COMAL

FRIED CHIHUAHUA CHEESE

Panko crusted chihuahua cheese, prickly pear cactus salad, salsa chile morita, tortillas.

PIBIL PORK TLACOYOS (3)

Nixtamal corn with pork crackling, refried beans, pibil style pork, xni-pec, cilantro.

BLACKBERRY MOLE

White bean puree, duck confit in blackberry mole, requeson, plantain, cilantro, cream, cripy blue corn tostadas.

BRAISED BRISKET SOPES

Jocoque, tomatillo and jalapeño marmalade, pickled carrot, cilantro radish.

MUSHROOM SOPES

Mushroom duxelle, ajillo mushroom, arugula, parmesan.

SIGNATURE DISHES

CHICKEN VOODOO

Chicken breast stuffed with gorgonzola and cream cheese, tarragon, chipotle cream sauce, mashed potatoes and asparagusn.

LEMON CAPER CRUSTED CATCH

Quinoa taboulleh, hoja santa pesto.

PARMESAN SHRIMP

Parmesan crusted and served over guajillo risotto with arugula.

CHICKEN ALAMBRE

Achiote marinated chicken breast, bell peppers, onion, tomato, garlic, pineapple, chihuahua cheese, beans, salsas, guacamole and tortillas.

MUSHROOM RISOTTO

Arborio rice, wild mushrooms, parmesan, arugula, truffle oil.

SEAFOOD RISOTTO

Arborio rice, scallops, shrimp, octopus, guajillo adobo, parmesan, arugula and crispy soft shell crab.

SHORT RIB

Slow braised, carrot puree, asparagus, chilhuacle reduction.

CHILE WELLINGTON

Roasted poblano chile stuffed with beef tips, mushroom duxelle and gorgonzola cheese, wrapped in puff pastry and served over pomodoro sauce.

MEZQUITE GRILL

Each dish carefully grilled over mezquite wood and served with choice of side dish.

TEQUILA BBQ BABY BACK RIBS

Smothered with our homemade tequila, mango bbq sauce.

TAMARIND BBQ CHICKEN

Organic chicken, 30 min cook time is worth it to try this homemade sauce!

BEEF TENDERLOIN (6 OZ OR 12 OZ)

Served with a mushroom demi, this is our most tender cut.

NY STRIP (14 OZ)

Served with our habanero chimichurri.

TOMAHAWK

Topped with a rosemary and roasted garlic butter, this steak is great for two people or one hearty appetite.

SIDES (ONE INCLUDED PER DISH)

Jalapeño mashed potato, truffled french fries, grilled asparagus with parmesan, sweet potato puree, ajillo mushrooms.

dinner menu