A P P E T I Z E R S

A P P E T I Z E R S

APPETIZERS B A B Y R O M A I N E S A LA D R O A S TE D C O RN S O U P Smoked Chile Crema + Blue Corn Tortilla Chips 15. 14. S O P H I E ’ S C H ...

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APPETIZERS

B A B Y R O M A I N E S A LA D

R O A S TE D C O RN S O U P

Smoked Chile Crema + Blue Corn Tortilla Chips

15.

14.

S O P H I E ’ S C H O P P E D S A LA D

*

Warm Hominy Croutons, Chorizo Roasted Garlic Dressing + Cotija

R O U G H C U T T U N A “ N A CH O S ” * Mango - Habanero Hot Sauce + Avocado Crema

*

with Her Own Special Dressing + Crispy Tortillas

19.

14.

R ED C H I L E B A RB E CU E D U C K

*

Blue Corn – Red Quinoa Johnny Cake Fresh Figs + Cracklings

T I G E R S H RI M P + R O A S TE D G A R LI C C O RN T A M A L E Corn - Cilantro Sauce

17.

*

19.

C H A R R ED S H I SH I TO P E P P ER S

Pomegranate Salt, Cumin + Mango Agrodolce

R O A S TE D B EE T T A M A L E

*

12.

*

Yellow Beet Salad, Goat Cheese + Tangerine Yogurt 16.

B U R RA TA T O S TA D A

G O A T C H E ES E “ Q U E SO F U N D I D O ” * Rajas, Blistered Serrano Vinaigrette + Blue Corn Tortilla Strips 17.

*

Tomatoes, Basil, Tomatillo + Garlic Chips 16.

C R EM I N I M U SH RO O M Q U ESA D I L LA C RU ST ED A VO CA D O T O S TA D A

Fontina, Ricotta Fried Egg + Salsa Verde

*

17.

*

Black Bean – Piquillo Pepper Relish + Toasted Cumin Crema 16.

S M O K E D C H I C KE N + B L A C K B EA N Q U E SA D I L LA Avocado + Toasted Garlic Creme Fraiche 17.

MESA S P R EA D S

*

served with Masa Chips Crushed Avocado Relish + Cucumber – Jicama Relish Fresh Ricotta Cheese + Red Chile Pipian Salsa 18.

an 18% gratuity will be added to parties of 8 or more

*

ENTREES

A N CH O C H I L E - H O N EY G LA Z E D S A LM O N

Spicy Black Bean Sauce, Tomatillos + Roasted Jalapeno Crema

*

33.

N EW M EX I CA N S P I CE R U B B E D P O R K T EN D E R LO I N *

M A N G O + S P I C E C RU ST E D T U N A S TEA K * Green Peppercorn - Green Chile Sauce + Toasted Pine Nut Cous Cous 38.

S T EA K S

Bourbon - Ancho Chile Sauce + Sweet Potato Tamale with Crushed Pecan Butter

C E RT I F I ED A N G U S B E EF ® P R I M E N EW Y O RK S TR I P S TEA K *

37.

House - Made MESA Steak Sauce 52.

S I X TE EN S P I C E C H I C K EN

*

Garlic-Mango Sauce Cilantro Pesto Mashed Potatoes + Fresno Chile-Mango Relish

C E RT I F I ED A N G U S B E EF ® P R I M E 22 O Z B O N E I N C H I P O TL E G LA ZE D R I B - E Y E *

33.

Red + Green Chile Sauce

C O RN M EA L C RU ST ED C H I L E R E LL EN O Porcini Mushrooms, Cotija + Sun Dried Chile Sauce

60.

*

C E RT I F I ED A N G U S B E EF ® P R I M E C O F F E E R U B B ED F I L E T M I G N O N *

29.

Mushroom - Ancho Chile Sauce

C A S CA B EL C H I LE C RU S T ED R A B B I T

52.

*

Spring Pea Cous Cous Green Chiles, Mint, Marcona Almonds + Smoked Red Pepper Sauce 39.

G RI LL E D L A M B P O R TE RH O U S E C H O P S

*

Preserved Serrano Chile Sauce Mint Chimichurri + Plantain Tamale with Molasses Butter 47.

S T EA M ED H A LI B U T

*

Ancho Chile Posole Broth, Mint + Cilantro 38.

F I R E R O A S TE D V EA L C H O P

*

49.

Creamy Green Chile Rice Yellow Pepper Mole + Cilantro – Green Chile Vinaigrette 38.

*

Roasted Corn Chipotle, Cotija + Lime 11.

Chile Rubbed Carrots Tamarind, Mint, Lime + Tangerine 13.

Cilantro Pesto Mashed Potatoes 11.

Salsa Verde, Chorizo - Goat Cheese Tamale with Thyme Butter

G RI LL E D M A H I M A H I *

S I D E D I SH E S

Sautéed Spinach 11.

Plantain Tamale with Molasses Butter 11.

Double Baked Potato Horseradish, Green Onions + Creme Fraiche 11.

~ We are happy to split any check up to four (4) equal ways ~

* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.