Where rustic cuisine meets Mexican winemaking tradition.
Regional Specialties
Celebrating authentic regional flavors.
Velvety roasted sweet potato bisque topped with regional smoked cheese crumbles and epazote-infused oil.
Three blue corn tostadas with Jalisco-style beans, cactus and pomegranate salad, and crispy cured beef.
Crispy slow-roasted pork belly over beet mole, served with Ixcohol salsa and house-made tortillas.
Chickpea and dark chocolate cake glazed with stout and piloncillo syrup, finished with chocolate ganache and smoked chili.
Charcuterie & Cheese
Artisan selection of regional cheeses.
Four fig blossoms stuffed with rosemary-honey goat cheese and serrano ham, drizzled with morita chile syrup.
Thinly sliced Manchego cheese paired with quince paste, garnished with toasted nuts.
Two slices of artisan bread rubbed with confit garlic and tomato compote, topped with serrano ham shavings and olive oil.
Four regional artisan cheeses, three cured meats, mixed nuts, fresh fruits, and house-made compote.
Two regional artisan cheeses, two cured meats, mixed nuts, fresh fruits, and house-made compote.
Fresh tuna confit served on corn tostadas with guacamole and Ixcohol salsa.
Crispy rib eye chicharrones served with Jalisco-style refried beans, avocado, and warm tortillas.
Roasted beet carpaccio with arugula, goat cheese, pistachio pesto, and balsamic reduction.
Three seasonal tapas crafted with produce from our garden or local farms.
Fresh shrimp in charred chile black sauce with green apple and radish crudité, served with plantain tostones.
Our signature tortilla soup served with crispy cured beef and fresh regional cheese.
Arugula with frosted grapes, crispy serrano ham, praline, and red wine reduction.
Mixed arugula and spinach with berries, goat cheese, candied walnuts, and balsamic reduction.
Premium cuts with choice of side.
10oz grilled New York strip with demi-glace, roasted Anaheim chile strips, and choice of side.
10oz filet mignon in red wine sauce, served with orange-infused sweet potato purée and choice of side.
10oz skirt steak in white wine and goat cheese sauce, served with choice of side.
10oz churrasco steak with house chimichurri and rosemary potatoes.
Seared tuna in chile ash crust over peanut sauce, served with citrus salad.
Yucatecan-style grilled chicken marinated in achiote recado, served with pickled onions and citrus salad.
Fresh house-made pasta.
Fettuccine sautéed with pancetta and wild mushrooms in a white wine cream sauce.
Fresh pasta layered with béchamel and veal ragù, baked in our wood-fired oven.
Salmon and shrimp in arrabiata sauce over linguini, finished with crème fraîche and caviar.
Fresh ravioli filled with spinach, bacon, and walnuts, in four-cheese sauce with basil oil.
Wood-fired oven baked.
Classic pepperoni pizza from our wood-fired oven.
Serrano ham, fresh arugula, and balsamic reduction.
Mozzarella, smoked provolone, Parmesan, and Gorgonzola.
San Marzano tomato, fresh basil, and buffalo mozzarella.
Classic Italian dessert with our twist—ladyfingers soaked in cinnamon-spiced Mexican coffee with mascarpone cream.
Silky vanilla bean panna cotta with red wine berry compote.
Ask your server about today's chef's creation.
Where rustic cuisine meets Mexican winemaking tradition.
Regional Specialties
Celebrating authentic regional flavors.
Velvety roasted sweet potato bisque topped with regional smoked cheese crumbles and epazote-infused oil.
Three blue corn tostadas with Jalisco-style beans, cactus and pomegranate salad, and crispy cured beef.
Crispy slow-roasted pork belly over beet mole, served with Ixcohol salsa and house-made tortillas.
Chickpea and dark chocolate cake glazed with stout and piloncillo syrup, finished with chocolate ganache and smoked chili.
Charcuterie & Cheese
Artisan selection of regional cheeses.
Four fig blossoms stuffed with rosemary-honey goat cheese and serrano ham, drizzled with morita chile syrup.
Thinly sliced Manchego cheese paired with quince paste, garnished with toasted nuts.
Two slices of artisan bread rubbed with confit garlic and tomato compote, topped with serrano ham shavings and olive oil.
Four regional artisan cheeses, three cured meats, mixed nuts, fresh fruits, and house-made compote.
Two regional artisan cheeses, two cured meats, mixed nuts, fresh fruits, and house-made compote.
Fresh tuna confit served on corn tostadas with guacamole and Ixcohol salsa.
Crispy rib eye chicharrones served with Jalisco-style refried beans, avocado, and warm tortillas.
Roasted beet carpaccio with arugula, goat cheese, pistachio pesto, and balsamic reduction.
Three seasonal tapas crafted with produce from our garden or local farms.
Fresh shrimp in charred chile black sauce with green apple and radish crudité, served with plantain tostones.
Our signature tortilla soup served with crispy cured beef and fresh regional cheese.
Arugula with frosted grapes, crispy serrano ham, praline, and red wine reduction.
Mixed arugula and spinach with berries, goat cheese, candied walnuts, and balsamic reduction.
Premium cuts with choice of side.
10oz grilled New York strip with demi-glace, roasted Anaheim chile strips, and choice of side.
10oz filet mignon in red wine sauce, served with orange-infused sweet potato purée and choice of side.
10oz skirt steak in white wine and goat cheese sauce, served with choice of side.
10oz churrasco steak with house chimichurri and rosemary potatoes.
Seared tuna in chile ash crust over peanut sauce, served with citrus salad.
Yucatecan-style grilled chicken marinated in achiote recado, served with pickled onions and citrus salad.
Fresh house-made pasta.
Fettuccine sautéed with pancetta and wild mushrooms in a white wine cream sauce.
Fresh pasta layered with béchamel and veal ragù, baked in our wood-fired oven.
Salmon and shrimp in arrabiata sauce over linguini, finished with crème fraîche and caviar.
Fresh ravioli filled with spinach, bacon, and walnuts, in four-cheese sauce with basil oil.
Wood-fired oven baked.
Classic pepperoni pizza from our wood-fired oven.
Serrano ham, fresh arugula, and balsamic reduction.
Mozzarella, smoked provolone, Parmesan, and Gorgonzola.
San Marzano tomato, fresh basil, and buffalo mozzarella.
Classic Italian dessert with our twist—ladyfingers soaked in cinnamon-spiced Mexican coffee with mascarpone cream.
Silky vanilla bean panna cotta with red wine berry compote.
Ask your server about today's chef's creation.