(Chef Olea's interpretation of Chile en Nogada) a tower of chile poblano / ground lamb, pork and beef / nuts / dried fruits / spices over a cold creamy walnut sauce / pomegranate seeds / balsamic jalapeño reduction
Atun
$40.00
pan seared tuna / red cabbage / snow peas / mixed greens
Salmon
$42.00
filet wrapped in filo dough / huitlacoche (corn truffle) / jasmine rice
Desserts
Dulce Sinfonia
$20.00
Chef Olea's signature dessert. A masterpiece of flavors and textures
Volcan de Chocolate
$15.00
For true chocolate lovers! Decadent chocolate cake served with a lava flow of yet more chocolate
Princesa
$15.00
Fresh berries served in a natilla sauce over layers of crispy pastry. Light and delicious
Helado de Mole Poblano
$18.00
Chef's famous mole poblano ice cream floating in chocolate with roasted beet and sweet potato crisps
Coffee
$4.00
Espresso
$4.00
Cappucino
$6.00
Various Teas
$4.00
Specialty Cocktails
Carajillo
$14.00
Coffee Mexico City style with Chef's own special interpretation. Liquor 43, Godiva Chocolate Liquer, Espresso, Foamed Milk. Served chilled.
Mi Sherry
$16.00
The sherry from Jerez, Spain is unique. We use a very special type of sherry called Pedro Jimenez. Dark, sultry and unforgettable. Bodegas Hidalgo Pedro Jimenez Sherry, Raspberry Syrup, Lemon Juice, Agave de Cortez Anejo Mezcal.
Paradiso del Chocolate
$20.00
A dessert unto itself. Enjoy luscious cream espresso, caramel, and chocolate flavored tequila, bacanora, and sotol. Muy Rico! 1921 Tequila Liqueur, Sonora Bacanora Crema, Hacienda Chihuahua Sotol.
Cappucino Caramelo
$12.00
Salted Caramel Kahlua, Frothed Milk, Espresso.
Chef Degustacion
Dulce Simfonia
A Symphony of flavors; ice cream / caramel / nuts / sauce / essence of chile. Wine Pairing: Champagne, Blanc de Blancs, Ruinart, France, NV
Flautita de Chapulines
Baby grasshoppers in a crispy corn tortilla. Wine Pairing: Artenom Seleccion de 1579 Tequila