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Appetizers
Ensenada Taquitos
Crisp house made tortillas rolled and filled with tender shrimp, roasted onion,
and roasted tomato sauce, then garnished with pickled red onion.
Sopas de Tinga
Crispy corn masa cups with savory chicken tinga then topped with fresh
avocado, queso fresco, and crema fresco.
Chicken Empanadas
Chicken Ropa Vieja in crispy brick pastry served with braised celery,
celery root slaw, and avocado mousse.
Nachos Del Sol
Honey and cider vinegar braised beef over corn tortilla chips, with sour
cream, scallions, black beans, pickled jalapenos, diced tomatoes, and cheddar jack cheese.
Ceviches
Ecuadorian Shrimp
Shrimp tossed with a charred tomato sauce, cilantro, red onion, corn
nuts, and served with avocado mousse.
Pina Colada
Sushi grade Ahi tuna with calamari, pineapple juice, grilled pineapple,
cilantro, red onion, and coconut milk.
Salmon Ceviche
Thinly sliced Salmon, fresh dill, crme fraiche, red onion, tangy mustard,
and fingerling potatoes tossed with a carmelized onion dressing.
Soups & Salads
Black Bean Soup
Topped with crema fresca and queso fresco.
Tortilla Soup
Made with chicken stock, chorizo, and tortillas then topped with crispy tortilla strips.
Soup of the Day
Chefs choice. Ask for specials.
Maya Caesar Salad
Field greens and hearts of romaine topped with croutons, dry jack cheese, cilantro, and house made Caesar dressing.
Beet Salad
Mescalin mix with fresh watercress, goat cheese, orange supremes, and pecans tossed in a Serrano tequila vinaigrette.
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Entrees
Arepa de Ropa Vieja
Cuban style stewed beef, a Columbian corn cake and garnished with yucca frittes.
Enchiladas Vegetarianas
House made tortillas filled with roasted vegetables, then topped with
a creamy tomatillo sauce, Chihuahua cheese, crispy onions, and served with rice.
Oaxaca Chicken
Boneless chicken breast marinated in mild red chilies then grilled and
served in a sweet and savory mole sauce with white rice and garnished
with a pineapple and ripe plantain marmalade.
Chipotle Marinated Carne Asada
Grilled and served with an Argentinean Chimichurri sauce, fried scallions, with tomatoes and
cucumbers in lime vinaigrette.
Cochinita Pibil
Slow roasted pork in an anchiote marinade, served with pickled red onions,
and black bean gratan. Served with sides of Habanero salsa (muy picante)
and a Serrano-lime salsa.
Calabaza Rellena
Acorn squash roasted with butter and filled with Arborio rice, asparagus,
wild mushrooms, yucca, with a sweet corn butter sauce.
Oak Grilled King Salmon
Served with a creamy Poblano-asparagus sauce, with white rice and Swiss chard.
Fresh fish of the day
Served with mashed Peruvian potatoes with monchego cheese and a compeche sauce.
N.Y. Strip Steak
Grilled asparagus and fingerling potatoes with a maocohete sauce.
Filet Mignon
Roasted potatoes with a bleu cheese cream sauce.
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Appetizers
Ensenada Taquitos
Crisp house made tortillas rolled and filled with tender shrimp, roasted onion,
and roasted tomato sauce, then garnished with pickled red onion.
Sopas de Tinga
Crispy corn masa cups with savory chicken tinga then topped with fresh
avocado, queso fresco, and crema fresco.
Chicken Empanadas
Chicken Ropa Vieja in crispy brick pastry served with braised celery,
celery root slaw, and avocado mousse.
Nachos Del Sol
Honey and cider vinegar braised beef over corn tortilla chips, with sour
cream, scallions, black beans, pickled jalapenos, diced tomatoes, and cheddar jack cheese.
Ceviches
Ecuadorian Shrimp
Shrimp tossed with a charred tomato sauce, cilantro, red onion, corn
nuts, and served with avocado mousse.
Pina Colada
Sushi grade Ahi tuna with calamari, pineapple juice, grilled pineapple,
cilantro, red onion, and coconut milk.
Salmon Ceviche
Thinly sliced Salmon, fresh dill, crme fraiche, red onion, tangy mustard,
and fingerling potatoes tossed with a carmelized onion dressing.
Soups & Salads
Black Bean Soup
Topped with crema fresca and queso fresco.
Tortilla Soup
Made with chicken stock, chorizo, and tortillas then topped with crispy tortilla strips.
Soup of the Day
Chefs choice. Ask for specials.
Maya Caesar Salad
Field greens and hearts of romaine topped with croutons, dry jack cheese, cilantro, and house made Caesar dressing.
Beet Salad
Mescalin mix with fresh watercress, goat cheese, orange supremes, and pecans tossed in a Serrano tequila vinaigrette.
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|
Entrees
Arepa de Ropa Vieja
Cuban style stewed beef, a Columbian corn cake and garnished with yucca frittes.
Enchiladas Vegetarianas
House made tortillas filled with roasted vegetables, then topped with
a creamy tomatillo sauce, Chihuahua cheese, crispy onions, and served with rice.
Oaxaca Chicken
Boneless chicken breast marinated in mild red chilies then grilled and
served in a sweet and savory mole sauce with white rice and garnished
with a pineapple and ripe plantain marmalade.
Chipotle Marinated Carne Asada
Grilled and served with an Argentinean Chimichurri sauce, fried scallions, with tomatoes and
cucumbers in lime vinaigrette.
Cochinita Pibil
Slow roasted pork in an anchiote marinade, served with pickled red onions,
and black bean gratan. Served with sides of Habanero salsa (muy picante)
and a Serrano-lime salsa.
Calabaza Rellena
Acorn squash roasted with butter and filled with Arborio rice, asparagus,
wild mushrooms, yucca, with a sweet corn butter sauce.
Oak Grilled King Salmon
Served with a creamy Poblano-asparagus sauce, with white rice and Swiss chard.
Fresh fish of the day
Served with mashed Peruvian potatoes with monchego cheese and a compeche sauce.
N.Y. Strip Steak
Grilled asparagus and fingerling potatoes with a maocohete sauce.
Filet Mignon
Roasted potatoes with a bleu cheese cream sauce.
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