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DINNER MENU

 

ENTRADAS
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OYSTER CRUDO 

Salsa verde mignonette.    3.5ea.   

3 GRILLED OYSTERS
Chipotle-herb butter & smoked cotija.   14 

SHRIMP AGUACHILE.    

Mezcal, ginger, pickled cucumber & black lime.                14

 

Pulpo tamarindo

Braised Octopus, mango, tamarind & guajillo glaze, homemade coconut yogurt.                      14  

CROQUETTES DE MARISCOS

Octopus, gulf shrimp, Chile pasilla & masa.                  8         


CAULIFLOWER

Ancho brown butter, coloradito mole  & Fried Garlic Gremolata.   12      


HUARACHE

Grill Masa, daily surprises.   10 


BONE MARROW

Orange date marmalade, spiced walnut & chipotle grilled bread.    12

 

SOPA
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Soup of the Day  8

Poblano Soup  8

 

ENSALADAS
••••••••••••••••••••Jicama salad

hoja Santa green goddess, papaya, prickly pear, agave candied pepitas, local citrus                     13


ALMOST FALL SALAD

apple, arugula, Mexican chocolate granola & mole vinaigrette.     13

FRIDA

Mesclun greens, mix berries, praline & goat cheese frito.       13

 

PRINCIPAL
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POLLO.

Mole Amarillo, herb Chocoyotes, chile de arbol, & radish.      27

LECHON.

Slow roasted suckling pig, pickled onion & black bean purée infladita. 29

CAMARON.

Al pastor, white bean salad, cilantro crema & grilled pineapple.   32

RES.

Skirt steak, herb guacamole, calamansi, cuitlacoche & smoked puya. 28

PESCADO.

A la veracruzana & Chicharron. 29

VEGETARIANO.

Mole Verde & organic local vegetables three ways. 24