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| BOTANAS DEL MAR ● APPETIZERS CALAMAR CON ESQUITES Sauteed squid in garlic-olive oil sauce with roasted red peppers, sweet corn esquites and fresh arugula 8.00 TACOS ENSENADA Two soft tortillas with avocado-mayonnaise, Tilapia, cabbage and pico de gallo served with a fish soup on the side. 8.00 EMPANADAS JAROCHAS Two fresh flour turnovers stuffed with flounder fish seasoned with onion, garlic and parsley served with salsa roja. 8.00 ARROZ CON MARISCOS A casserole of fresh assorted seafood sautéed with white rice and Spanish saffron. 9.00 ENSALADAS ● SALADS ENSALADA DE JICAMA Fresh jicama and cucumber dressed with fresh lime juice and tamazula-spicy vinaigrette. 7.00 ENSALADA DE LA PASION Mixed green salad tossed with fresh pineapple and passion fruit dressing topped with queso fresco and caramelized pecans. 8.00 BOCADITOS ● APPETIZERS GUACAMOLE with chips. 7.00 UCHEPOS GRATINADOS Fresh masa sweet corn tamales drizzled with poblano cream sauce and melted Chihuahua cheese. 7.00 QUESO FUNDIDO Fresh Chihuahua cheese melted in a casserole and served with poblano peppers, perfect for making tacos. 7.00 SOPES DE HUITLACOCHE Two fresh masa cakes topped with inky sweet corn mushroom, quesillo and drizzled with avocado-Serrano salsa. 8.00 CEVICHES CEVICHE DE CAMARON Lime-marinated shrimp, drizzled with a spicy vinaigrette. 8.00 CEVICHE DE JAIBA Lime-marinated crabmeat tossed with chipotle vinaigrette. 8.00 CEVICHE DE PESCADO Lime-marinated marlin fish tossed with olives, cilantro, onion, serrano, tomato and olive oil. 9.00 TRIO DE CEVICHES A sample of the three ceviches. 12.00 CALDOS ● SOUPS CHILEATOLE Tomatillo-serrano infused broth with sweet corn, poblano peppers and epazote. 7.00 SIETE MARES Guajillo infused broth, garlic and herbs with a variety of shellfish. med/8.00 entree/16.00 DEL MAR ● SPECIALTIES CHICHARRON DE TILAPIA Lime-garlic marinated pan fried Tilapia served with tomato-chipotle sauce, Mexican rice and red pickled onions. 16.00 CAMARONES EN CREMA POBLANA Black Tiger shrimp sautéed in a cream of poblano pepper with grill zucchini served with white rice. 18.00 POBLANO RELLENO DE SALMON Poblano pepper stuffed with seasoned smoked salmon, roasted peppers, mushrooms andcilantro topped with creamy chipotle sauce served with white rice. 16.00 MOJARRA AL MOJO DE AJO Garlic marinated-pan fried whole Tilapia in a sweet, toasty and chunky garlic sauce with avocado, black beans, tomato, green onion and cilantro. 16.00 CAMARONES A LA DIABLA Black Tiger shrimp sautéed with poblano peppers,tomato and spicy red salsa served with Mexican rice. 17.00 PESCADO EN ESCABECHE Garlic marinated grilled mahi mahi in Escabeche vegetables (carrots, onions and poblano peppers) with unfiltered brown sugar and apple cider vinegar served with grilled asparagus and garlic mashed potato. 18.00 SALMON EN PICO DE GALLO TROPICAL Garlic marinated grilled Salmon with “Tropical Pico de Gallo ” (tomato, red onion, pineapple,jicama, cucumber, mint, cilantro and agave nectar tossed in a slightly spicy vinaigrette) served with white rice. 18.00 PESCADO A LA VERACRUZANA Fresh fish of the day sautéed in a roasted tomato sauce with capers, olives and pickled jalapeño served with Mexican rice. 18.00 CHILEATOLE CON MARISCOS An herbaceous tomatillo-serrano infused broth with mussels, shrimp, octopus and squid seasoned with poblano peppers and sweet corn. 18.00 CALLOS DE HACHA ENCHIPOTLADOS Honey-chipotle glazed seared sea scallops in a cream of chipotle sauce served with crispy potato. 20.00 DEL CORRAL y El CAMPO MEATS and VEGETABLES CHILE EN ESCABECHE Chile ancho stuffed with potato, almonds and raisings topped with Escabeche vegetables (carrots, onions and poblano peppers) with unfiltered brown sugar and apple cider vinegar served with a season salad. 15.00 POLLO A LA PARRILLA Adobo marinated chicken breast, grilled to perfection served with tropical pico de gallo, guacamole and black beans. 16.00 COCHINITA PIBIL Braised pork in achiote, sour orange and spices, served with black beans and spicy habanero sauce. 17.00 CARNE ASADA Adobo marinated and grilled steak served with red guajillo salsa, black beans and Mexican rice. ARRACHERA-SKIRT STEAK 18.00 LOMO DE RES-RIB EYE 20.00 BORREGO EN MOLE NEGRO Adobo marinated roasted lamb chops in a well-rounded, dark color earthy mole negro from Oaxaca, served with garlic-mashed potato. 22.00 |
| ORDENES EXTRA SIDE DISHES 2.00 Arroz (Rice) Frijoles (Beans) Aguacate (Avocado) Salsa de Habanero (Habanero sauce) Tostaditas (Chips and Salsa) |
| 100% Non Smoking No Substitutions please. 18% gratuity added at parties of 5 or more. Express your allergies please. |
| Experience the flavors of the primordial ingredients in the pre-hispanic cuisine that are still essential elements in the creation of modern and traditional Mexican food. Here some of the culinary delicacies. Chapulines 8.00 Oaxacan grasshoppers griddled with chili powder, lime juice and salt served with green and red salsa and tortillas for making tacos. Chinicuiles con Salsa Borracha 20.00 Earthy maguey worms sautéed in olive oil, epazote and fresh onion served with salsa borracha, fresh guacamole and tortillas for making tacos. |
