Toasted peanuts, chile, and lime 3.00
Guacamole, chips and salsa 6.00
Romaine lettuce with toasted almond dressing 6.00
Cucumbers, cherry tomatoes, grilled onions, queso fresco and oregano vinaigrette 8.50
Butternut squash soup with toasted nuts and chives 5.50
Mariscos
Oysters on the half shell with Fonda mignonette 12.00/half dozen
Tuna tartare with avocado, serrano, cilantro and lime 13.50
Grilled calamari with siquil-P'ak 8.50
Sautéed prawns with salsa negra, garlic and lime 11.50
Seared sea scallops with frisée, orange segments and saffron-aji amarillo aioli 13.50
Arctic char with manchamanteles and pineapple salsa, served with tortillas 10.50
Carne
Tamal de pollo with mole verde 6.00
Duck and pomegranate tacos with guacamole and arbol salsa 9.00
Tostaditas de carnitas with guacamole and chipotle salsa (3) 9.75
Tinga Poblana: braised pork shoulder
with tomatoes, potatoes and chipotle, served with tortillas 10.00
Grilled skirt steak with Manchego onion rings and mojo colorado 12.50
Grilled rack of lamb, Churrasco style, with chimichurri 13.50
Legumbres
Roasted chanterelle mushroom tacos with
queso fresco, pumpkin seeds and salsa verde 10.50
Quesadillas with mushrooms, epazote and salsa cruda (3) 9.75
Sauteed broccoli with toasted garlic and sherry 5.00
Oaxacan-style black bean refritos with cotija cheese 3.50
Hand made tortillas (3) 2.00
Postres
Sweet potato pecan pie with brown sugar ice cream 6.00
Pumpkin pie with brown sugar ice cream 6.00
Colombian chocolate ice cream sundae 7.00
Warm chocolate cake 7.00
Vanilla bean panna cotta
with pineapple sauce and coconut shortbread 7.00