Rosa Mexicano

Tortilla Soup

pasilla chile soup, grilled chicken, avocado, and crema.

Crispy Rolled Chicken Tacos**

rolled crispy chicken tacos, salsa pasilla de oaxaca, salsa verde and crema.

Market Salad

mixed greens, avocado, radishes, tomatoes, carrots, red onions and orange segments tossed with honey-lime vinaigrette.

Crab Turnovers

crispy empanadas filled with jumbo lump crab meat, fruit pico de gallo and avocado-tomatillo salsa.

Melted Cheese Fondue**

melted chihuahua cheese served in a cast iron skillet.

Line-caught Ahi Tuna (2)

spring pea-epazote purée, pickled radish and grilled scallion salad.

Ahi Tuna

chile de árbol and agave marinade with habanero chiles, orange and watermelon.

Diver Scallops

marinated scallops, burnt orange-chile vinaigrette, grilled pineapple, poblano peppers and hazelnuts.

Local Fish Of The Day

scallop emulsion, creamy avocado and crispy serrano ham.

Mini Hard Shell Hamachi Tacos

mini hard shell tacos filled with raw diced yellowtail, bacon, serrano chile, arugula and truffle oil.

Ceviche Sampler

a tasting of the first three ceviches.

Mexico City Street Salad With Barbecued Tuna Loin

barbecued tuna loin tossed with mango, pineapple, jícama and toasted pumpkin seeds. served over red-leaf lettuce with a honey-lime vinaigrette.

Shrimp Brochette

skewered and grilled jumbo shrimp, tomatoes, onions, and serrano peppers. served over house rice with roasted tomato-jalapeño caper sauce.

Butterflied Red Snapper

whole red snapper marinated in a traditional yucatán mixture of achiote, orange and garlic served with habanero-marinated red onions, roasted garlic and tomatillo salsa.

Grilled Loch Duart Salmon Filet With Sweet Corn Ragu**

grilled, sustainably-raised scottish salmon filet over sweet corn, kale and pancetta ragu, served with a habanero-summer fruit white wine sauce.

Grilled Steak & Chipotle Shrimp**

grilled skirt steak with sautéed jumbo shrimp in a tomato-chipotle sauce, arugula salad and matchstick garlic fries.

Short Ribs**

18 oz. of grilled boneless beef short ribs served with a mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked mexican peppers).

Mixed Grill Brochette***

skewered and grilled filet mignon, chorizo sausage, onions, tomatoes, and serrano peppers. served over house rice with tomatillo and tomato-chipotle sauces.

Filet Mignon With Wild Mushrooms

filet mignon covered with a wild mushroom-tequila cream sauce.

Chicken Tortilla Pie

baked soft corn tortillas filled with pulled chicken, chihuahua cheese and roasted mexican peppers, served with poblano pepper cream sauce.

Roasted Duck With Mole Poblano Sauce**

crispy, slow-roasted leg of duck served with braised brussels sprouts, black trumpet mushrooms and butternut squash dumplings over a rich mole poblano sauce.

Pork Shank

crispy marinated pork shank served with red bean-chorizo chili and chipotle creamed spinach.

Duck**

two soft corn tortillas filled with tomato and chipotle-braised duck, topped with a creamy yellow pepper-habanero sauce.

Chicken**

two soft corn tortillas filled with pulled, roasted chicken, topped with a creamy tomatillo sauce and melted chihuahua cheese.

Vegetable

two soft corn tortillas filled with corn, chayote, mushrooms and spinach served in a mild tomato sauce.

Jumbo Lump Crab***

two soft corn tortillas filled with jumbo lump crab meat, topped with a creamy tomatillo sauce, melted chihuahua cheese and pumpkin seeds.

Chicken

grilled and marinated in ancho chiles, garlic, cumin, cloves and cinnamon. topped with slow cooked peppers and melted chihuahua cheese. served with chile de árbol salsa.

Steak

grilled skirt steak marinated in guajillo and pasilla chiles, garlic, cumin and black pepper. served with melted chihuahua cheese and chile de árbol salsa.

Lamb**

slow-cooked lamb shoulder served with street-side poblano peppers, onions and salsa picante.

Pico De Gallo

Sweet Potato Fries

Plátanos Fritos

fried plantains with a crema and queso fresco.

Red Bean-chorizo Chili**

Mexican Cinnamon Doughnuts

piping hot mexican doughnuts dusted with sugar and cinnamon, and served with three dipping sauces: chocolate, caramel and raspberry guajillo.

Banana Chocolate Chip Cake

banana chocolate chip cake filled with peanut butter mousse, topped with decadent dark chocolate sauce and cinnamon swirl ice cream.

Blackberry Three Milk Cake

sour cream pound cake soaked in three milks, lemon and lime, topped with blackberry-hibiscus glaze and toasted meringue.

Espresso Flan

vanilla flan infused with espresso served on a warm, thin ancho chile brownie, topped with mexican cinnamon whipped cream.

From The Farmer - Pumpkin Creme Brulee

horchata whipped cream and fall fruit compote.

Mexican Chocolate

Mexican Vanilla

Banana-cinnamon Swirl

Sea Salt Cajeta

Pickly Pear With Blueberries