Recommended by our bartender:

“The traditional brunch drink is a Mimosa or Bellini. With so much great fresh fruit available in the Bay area, I love to substitute fresh "aguas" or fruit waters for the usual orange juice. My favorite is cantaloupe!  We also do a great Paloma with fresh grapefruit juice and tequila, a splash of soda, agave and lime!” (click here for complete bar menu).

BEVERAGES

CAFE DE OLLA/ MEXICAN COFFEE

 the clay pot imparts flavor/ cinnamon / a splash of brandy (optional)

HORCHATA LATTE/ a double shot of espresso

MIMOSAS TRES SENORITAS: house made Agua de Melon, *champagne and topped with Cointreau

FIRST COURSE SELECTIONS

FRESH FRUIT: seasonal, organic assortment / chile and lime 

MEXICAN PASTRY assortment

 

MAIN COURSE SELECTIONS: egg dishes

HUEVOS RANCHEROS

QUICHE DE CALEBACITA: Mexican White Zucchini/ Manchego cheese

HUEVOS BENEDICT: handmade sope/ refried Frijoles de Olla /avocado/ chipotle Hollandaise

RABO DE MESTIZA
Hardboiled Eggs / Poblano Chiles / Creamed Tomato Sauce 

CHILAQUILES

 your choice of tomato-chipotle or green salsa (verde)/ fried egg or shredded chicken /Queso Cotija

MOTUL-STYLE BAKED EGGS

 from Mexico's Yucatan: handmade corn tortilla/ refried Rancho Gordo black beans /

Mexican Manchego cheese/ diced smoked ham / baby organic green peas

MAIN COURSE SELECTIONS: SALADS

MEXICAN "NIÇOISE"

For a Mexican twist on the French classic, 

grilled fresh albacore tuna / jicama /roasted mild Pobalno chile strip /salt-cured olives/ tomatoes/

hearts of palm/ hard-boiled/  chipotle  vinaigrette

ENSALDA DE CARNA APACHE

 

A Yucatan specialty: Filet Mignon marinated in lime with chiles until "cooked" (similar to how ceviche is prepared) and topped with Queso Cotija.

Guarnichones

(SIDES)

MEXICAN HASH

House-made Chorizo /Yellow Fingerling and Bodega Red Potatoes/ scallion, Serrano chiles, cilantro

MOLLETES

Open-Faced Refried Beans/Cheese Melt topped with Pico de Gallo

MIXED GREENS/ Queso Fresco /fresh tomatillos /tomatoes / Lime-Shitake Vinaigrette G

• Frijoles de Olla /Traditional Claypot-beans G

red or black, stewed in the tradition of Mexican grandmothers 24 hours in a handmade claypot

APPLE-TEQUILA GUACAMOLE

 

Chunky, the way they serve it in Mexico, with a

distinctly California twist, adding tequila-soaked Granny Smith apples

and chipotle-honey roasted pecans

HANDMADE CORN TORTILLAS AND CHIPS

ARTISANAL HOUSEMADE SALSAS

HOUSE MADE CHORIZO

Traditional or "Green" Toluca-style Mexican sausage 

DESSERT

MEXICAN CORN CAKE

Soaked in an agave-lemon rum sauce

Carne Apache is Yucatan specialty, made with tender Filet Mignon that is marinated in lime with chiles until "cooked" (similar to how ceviche is prepared) and topped with Queso Cotija. I toss it with baby Spring greens, arugula, tomatoes and red onions ina California cuisine adaptation of the dish.

CAPIROTADA

Mexican Bread Pudding

served warm topped with whipped cream and seasonal berries