(choice of one)
mixed baby greens with dried fruit, tortilla twigs and julienne dried peppers,
dressed with a vinaigrette of olive oil, tequila,
Grand Marnier, balsamic vinegar and a touch of lime
the classic, created in México, served with shaved parmesan cheese
and dried jamaica flowers
savory flan of mixed mushrooms sprinkled with cilantro pesto
Crema de Poblano
rich creamy vegetable stock with puréed roasted poblanos,
flavored with oregano and garnished with tortilla twigs
and a chiffonade of dried peppers
Sopa del Día
ask our server about today’s selection
(choice of one)
Salmón con Ajonjolí
baked filet of salmon painted with hoisin sauce and
chipotle then crusted with black and white sesame seeds, served
with tomato-jalapeño coulis
fresh filet of tilapia capped with fresh puréed corn,
finished with a white wine tomatillo cream sauce
Crab Cake Purse Arcelia
our award-winning crab cake, made with fresh crab, baked in crisp phyllo dough
and served with carrot-curry sauce
tender roasted boneless breast of chicken stuffed with huitlacoche mousse
and wrapped in bacon, served with tomato-chorizo sauce
grilled 12-oz. New York strip steak, served with portobello
guajillo red wine reduction sauce
Fettuccine Tres Colores
tricolor fettuccine tossed with broccoli rabe, basil, tortilla strips and shaved parmesan, finished with basil-infused olive oil
(may also be ordered as an appetizer)
The chef will gladly adjust the spiciness of any dish to suit your palate.
A gratuity of 20% will be added for parties of six or more.
Sharing charges apply for appetizers and entrées when plated separately.
Required by the Food Police: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Kindly refrain from using cellular telephones in the dining room. As a courtesy to our guests, cellular telephones should be set to ring silently if at all.
On Tuesday, Wednesday and Thursday evenings dine from our regular menu, or choose our optional three-course $30 prix fixe.
Adán Saavedra, Chef/Owner