SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
FIRST COURSES
FALL POTATO BISQUE WITH CARAMELIZED ONIONS AND WARM CRAB
Garlic Chile Toasted Croutons 8
TENDER ROMAINE SALAD & CRISPY BLUE CORN TORTILLAS
Roasted Green Chile Caesar Dressing and Cotija Cheese 7
JICAMA AND ORGANIC FIELD GREENS
WITH PASSION FRUIT POMEGRANITE VINAGRETTE
Avocado and Candied Pepitas 7
SMOKED YOUNG ORGANIC TURKEY AND GREEN ONION EMPANADAS
Cranberry Chipotle BBQ Sauce 8
TRIO CEVICHE – SMOKED SHRIMP, GOLDEN CORVINA, AHI TUNA*
Tropical Citrus, Scallions, Cilantro, and Salsa Ranchero 13
RED CHILI GRILLED OCTOPUS AND SEASONAL OYSTER*
Blackened Corn Relish, Vine Ripe Tomatoes
Avocado and Chile Lime Vinaigrette 13
SPICY AHI TUNA “CABO ROLLS” *
Wasabi Guacamole 12
MEXICAN CINNAMON ROASTED PUMPKIN & GOAT CHEESE QUESADILLA
Ranchero Tomatillo Salsa 8
SKILLET ROASTED SEA SCALLOPS & BARBECUE DUCK
Sweet Corn Cream 12
MAIN COURSES
CRISPY CHERMOULA CHICKEN BREAST WITH COCONUT MOLE
Charred Tomato Avocado Salsa, Mexican Oregano Black Bean Frito 19
BLUE CORN CRUSTED CORVINA (SOUTH AMERICAN SEA TROUT)WITH SWEET & SOUR TAMARIND MOLE
Grilled Pineapple Salsa, Sweet Potato Mash 23
QUESO OAXACA STUFFED PAN DE CARNE (MEXICAN STYLE MEATLOAF) WITH SMOKY TOMATO SAUCE
Baby Arugula Greens, Garlic Whipped Potatoes 19
GRILLED PASILLA RUBBED MAHI MAHI WITH RED CHILE SESAME SAUCE
Mango Mint Salsa, Crisp Plantain Polenta Cake 21
NEGRA MODELO BRAISED PORK SHOULDER WITH SAUCE BORRACHA
Roasted Apple Salsa, Cinnamon Agave Pozole, Garlic Whipped Potatoes 23
ROASTED SALMON WITH CHIPOTLE & HORSERADISH CRUST*
Warm Cucumber and Cilantro Relish, Crème Fraiche and Salmon Caviar 20
NEW MEXICAN ROASTED FALL VEGETABLE ENCHILADAS WITH SMOKED GOUDA
Crispy Sweet Potato Chips, Lime Chile Oil Drizzle 18
MASA STYLE DUO OF CORDERO (LAMB)*
Hombro and Chuletas, Braised and Grilled in Sweet Garlic and Chile
Cracked Corn Torta and Tender Fall Greens 26
BLACKENED RARE AHI TUNA STEAK WITH YELLOW MOLE*
Yukon Gold Potatoes, Wild Mushrooms 24
SOUTHWESTERN STYLE STEAK FRITES WITH CHILE DUSTED FRITES*
Chile Lime Arugula Salad and Guajillo Bourbon Sauce 23
COWBOY CUT CHILE RUBBED NEW YORK STRIP 16oz* 29
Ranchero Tomato Salsa, Grilled Baby Corn, Red Chile Onion Rings, and Garlic Whipped Potatoes
COWBOY CUT FRENCHED CHILE RUBBED DOUBLE RIB PORK CHOP 24
Ranchero Tomato Salsa, Grilled Baby Corn, Red Chile Onion Rings, and Garlic Whipped Potatoes
SIDES 4
GARLIC WHIPPED POTATOES, RED CHILE ONION RINGS, SEASONAL VEGETABLES,
CHILE DUSTED FRITES, YUKON GOLD POTATOES, & WILD MUSHROOM, CRACKED CORN TORTA
BRUNCH MENU
Specialty Drinks
Chef Phil’s Bloody Mary / Stoli Vodka, Pickeled Jalapeno 7.95
Bloody Masa / Sauza Blanco Tequila and Chef Phil’s Bloody Mary Mix 7.95
Mimosa / Champagne with Fresh Squeezed Orange Juice 7.95
Citrus Mojito / Cruzan Citrus Rum, Lime, Orange, Lemon, Simple Syrup, and Mint 8.75
Latin Bellini / Champagne, Mango Puree, Guava Puree 7.95
Sangria / Our House Recipe of Red Wine Infused with Fresh Fruit 6.00
Masarita / Sauza Extra Gold, Triple Sec, Apple juice, Fresh Squeezed Orange and Lime 8.00
Habanero Watermelon Margarita / Sauza Gold Infused with Habaneros, Watermelon Puree, Lime Juice,
Triple Sec, Simple Syrup, Served Straight Up 9.00
Classic Margarita / Sauza Extra Gold, Cointreau, Fresh Lime Juice 8.75
Beverages
Coffee 2.25
Cappuccino 3.00
Latte 3.00
Single Espresso 2.25
Fresh Squeezed OJ 2.95
Fresh Squeezed Grapefruit 2.95
From the Tea Bar: Earl Grey, English Breakfast, Wild Mint, Jasmine, Chamomile 2.75
Tapas
Granola con Leche and Tropical Fruit 4.95
Southwestern Springroll / Poblano, Chorizo and Chihuahua Cheese 3.95
Breakfast Tacos / Creamy Scrambled Eggs and Vine Ripe Tomato Salsa 3.95
Smoked Turkey Empanadas / Cranberry Chipotle BBQ Sauce 4.95
Smoked Shrimp Ceviche / Tropical Citrus Scallions and Cilantro 4.95
Main Courses
Creamy Scrambled Eggs with Chorizo and Mexican Farmer’s Cheese
Southwest Home Fries and Multi Grain Toast 7.95
Stuffed Mexican Omelet with Chili Roasted Spring Vegetables, Monterey Jack Cheese
Southwest Home Fries and Multi Grain Toast 7.95
Huevos Rancheros with Queso Cotija and Salsa Ranchero
Crisp Tortillas and Black Beans Topped with Crema* 7.95
Santa Fe Style Eggs Benedict Atop Southwestern Biscuits
Avocado, Green Chile Hollandaise and Southwest Home Fries* 8.95
Nut Crusted Texas Toast Stuffed with Caramelized Bananas
Dulce de Leche Syrup 8.95
Jalisco Chocolate Chip Pancakes
Mango Butter and Vermont Maple Syrup 9.95
Tequila Cilantro Cured Salmon Atop Cream Cheese and Roasted Poblano Quesadilla Baby Arugula Greens with Tomato and Red Onion 10.95
Southwest Cobb Salad with Chipotle Herb Grilled Chicken,
Avocado, Chorizo, Hard Boiled Egg, and Mexican Farmers Cheese
Mixed Spring Greens and Buttermilk-Jalapeno Dressing 10.95
Masa Style BBQ Mac & Cheese with Smoked Gouda
Roasted Peppers, Chorizo, Onions and Garlic 9.95
The Ultimate Breakfast Burrito Served with Black Beans and Rice
Soft Flour Tortilla Filled with Scrambled Eggs, Spring Vegetables, Monterey Jack Cheese, Chorizo and Southwest Home Fries 9.95
Masa-Burgesa
Avocado, Chihuahua Cheese and a Fried Egg, Chile Dusted Fries* 11.95
Grilled Skirt Steak with Ranchero Tomato Guacamole
Served with Two Scrambled Eggs, Southwest Home Fries and Toast* 12.95
Chef Owner – Philip Aviles Chef – Sean Wesoky Sous Chef – Gregory Stevcic
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS | 
