Our Modern Mexican menu features the best of traditional Mexican culinary techniques fused with the vast array of amazing ingredients available here, in the SF Bay area. These are recipes that have evolved since Chef Gray began cooking Mexican cuisine in San Francisco, over a dozen years ago, and have been refined as new ingredients appeared in the market. Our Mary's Smoked Duck Enchiladas with Sweet Plantains and Blackberry Mole, topped with Queso Cotija is example of the kind of innovation offered in this menu.

STARTERS

Aguachile- Chef's choice of whitefish (see photo,)

Carne Apache- Steak Tartare meets Ceviche

Chicken Blackberry Mole Appetizer   
Tostada / Cotija Cheese / Green Plantain Chip
+(see photo on Reviews & Awards page) 

Grilled Calamari / Chimichurri Sauce

Baby Shrimp Cake / Brava Sauce / Aioli

Elote Pops: our version of a Mexican street food favorite, grilled, dusted with lime butter and cotija cheese, topped with mu signature Burnt Chipotle Mecca Salsa

Salpicon de Mariscos Mixta: "salpicon" literally translates as a "jumble", I use crabmeat and shrimp with fresh lime and chile, served on a housemade tostada

Alas Locas- "crazy" chicken wings, select from Mole, Chipotle BBQ, Mexican Dry Spiced

 

 

 

 

CHOICE OF HANDMADE TORTILLAS

Nopalito: "Green" tortillas infused with baby cactus paddles

Blue Corn

Traditional: White or Yellow Corn

Nopalito: "Green" tortillas infused with baby cactus paddles

Blue Corn

Traditional: White or Yellow Corn

Watch as our tortillera creates light, fluffy tortillas by hand, right in from of your guests, from corn masa which we get directly from the mollino! (additional charge applies).

CALIFORNIO TACO MENU

Arranchera: Steak / Bacon / Roasted Poblanos / Melted Queso Oaxaca

Panko and Spice-dusted Shrimp /Mango salsa / spicy aioli

Sweet Potato Taco Queso Fresco Yucatan Habanero Citrus Salsa.JPG

Chipotle-dusted Sweet Potato / Queso Oaxaca / Yucatan Citrus-Habanero Salsa / Blue Corn Tortilla (also available with Pork Lardon)

Pistachio-crusted Salmon / Pistachio Pipian (right in plate just above)

Pork Ladron / Queso Oaxaca / Habanero-Citrus Salsa

Lamb Picadillo:  almonds / golden raisins / green olives

Riced Cauliflower: poblanos /Spanish white onion/ Manchego

Panko-Chile Dusted Shrimp / Mango Jam/ Chipotle Aioli (left in plate just above)

Carne Enchilada Estilo Michoacán: Beef Brisket / Pasilla Chile Salsa /Tomatillos

Tamal de Cazuela.JPG

CHEF'S SELECTIONS

Halibut/ Plantain Mash / Hazelnut Mole / Mango Salsa (see photo, left)

Mexican Paella

Chicken, Fish or Fennel (vegetarian option) Pibil- cooked in banana leaf with achiote/ served with Pickled Red Onion & Habanero

Vol au Vent de Camaron- puff pastry shells / tarragon sauce from our Alfrancesada (French-Mex) menu

Corndonice in Rose Hibiscus Sauce

Pistachio-crusted Salmon / Pistachio Pipian

 

 

NOT YOUR ABUELITA'S (GRANDMOTHER'S) ENDLESS TACO PARTY

Because almost everything tastes better in a taco! Have fun creating your own menu (select up to 5 taco fillings) or ask Chef Gray to help you decide!

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Served with an array of artisanal salsas selected by our chef based on your tacos choices.

 

AMERICAN CLASSICS

 Black & Blue**: Filet Mignon / caramelized onions /  Blue cheese crumble

Steak & Potatoes: Steak Florentine / bed of mashed potatoes / Balsamic-Rosemary Steak Sauce

The Southern: Spicy BBQ’d Pulled Pork / Roasted Corn Salsa

Caribbean Jerk Chicken /Habanero Slaw/ Mango Salsa

FROM THE ISLANDS

 Al la Cubana: Chef’s choice of white fish / Sweet Plantain Mash/ Coconut Lime Salsa

Caribbean Jerk Chicken /Habanero Slaw/ Mango Salsa

Asian: Tea-smoked Duck / Hoisin / Green Onions / Toasted Sesame Seeds

SEE OUR DINNER MENU FOR TRADITIONAL MEXICAN FILLINGS

FRENCH BISTRO

Ratatouille (vegetarian): Let your tortilla soak in the thick savory sauce of this classic French vegetable medley

Cassoulet: Refried white beans/ smoked Mary's duck

Tuna Provençal**: Fresh albacore tuna grilled medium rare/ Niçoise olives / capers / roasted artichoke hearts

ITALIAN & MEDITERRANEAN FAVORITES

Chicken Marsala/ wild mushrooms

Shrimp Scampi**

Mediterranean Ladolemono: lemon-olive oil / Cranberry Harissa Chutney