Lunch Menu
ANTOJITOS
Starters
GUACAMOLE & CHIPS (VG) | 13
with jalapeño, tomato, red onion, cilantro, lime – prepared tableside
QUESO BLANCO DIP (V) or
QUESO FUNDIDO (V) | 12
with roasted poblano “rajas”, pico de gallo, smoked paprika with flour tortillas
add tinga beef or chorizo | 2
CHORIZO AND POTATO EMPANADAS | 12
flakey stuffed pastry dough, with house crema, roasted poblano puree
CHEESE QUESADILLA (V) | 11
add chicken or carnitas 2 / add chorizo 3 / add steak 4
* SHRIMP CEVICHE | 14
fresh local shrimp, marinated in citrus with coconut milk, choclo, cancha, grape tomato
ESQUITES (V) | 6
char grilled mexican street corn served on the cob, with chipotle aioli, chives, cotija cheese
MUSHROOM TOSTADA (VG) | 13
crispy tostones, house guacamole, baby arugula, black eyed pico, chipotle tomatillo salsa, pickled onions
* GRILLED STUFFED AVOCADO | 15
shrimp escabeche, green olives, red radishes, grape tomatoes
* FISH CEVICHE | 15
thin sliced “catch of the day”, tequila blanco, citrus infusion, mango salsa, fresno peppers, cilantro
SOPA & ENSALADAS
Soups & Salads
SWEET POTATO BISQUE (V) | 9
black beans, spiced pepitas, house crema, fresno chiles
SOPA DE POLLO | 11
Peruvian chicken soup, shredded roasted chicken, jasmine rice, avocado, chive oil, cilantro sprigs, roasted red potato and charred corn
LA CASA (VG) | 11
field greens, romaine, grape tomato, radish, pickled red onions, corn nuts, achiote orange vinaigarette
PERUVIAN CHICKEN SALAD | 13
field greens, romaine, sweet potato, caramelized onion, spiced pepitas, aji verde dressing
QUINOA SALAD (VG) | 13
corn salsa, black eyed “peaco” de gallo, baby arugula, curtido vinaigrette, salsa criolla, cancha
BEET SALAD (V) | 13
roma tomatoes, red radish, goat cheese crumbles, roasted cauliflower, achiote orange vinaigrette
add to any salad – chicken 5 | shrimp 7 | daily catch fish 7
TORTAS
Mexican griddle baked sandwiches
Served with house salad – Available until 4 pm only
BAHN MI MEXICO | 11
marinated and grilled all natural chicken, chipotle aioli, house-made escabeche, cucumber, jalapeño, cilantro (substitute shrimp add 3)
CUBANA | 12
smoked pit ham, slow roasted pork shoulder, house made oregano pickles, gruyere, mojo mustard
CALABACITAS (V) | 13
sauteed portabella mushrooms, fried green tomato, fire roasted red peppers, goat cheese crumbles, baby arugula, pickled onions
* MEXICAN CHEESE STEAK | 13
anticucho steak, grilled onions, aji verde, queso blanco dip, roasted poblanos, pico de gallo, fresno chiles, served with casa fries
* TOSTONES BURGER | 13
CAB seasoned beef patty, cheddar cheese, crispy pork belly, avocado, baby arugula, vegetable escabeche, FITT fancy sauce, served with casa fries – add egg 1.5
TACOS
ACHIOTE CHICKEN | 5.
grilled marinated chicken, salsa roja, lime aioli, fresh avocado
CARNITAS | 5.5
slow roasted pulled pork, salsa verde, queso fresco, cilantro
MEAT N’ POTATO | 5.5
spicy ground beef “tinga”, roasted red potato, grilled corn, chihuahua cheese
* BLACKENED SHRIMP | 6.5
ginger purple cabbage slaw, chipotle aioli, mango pico
BAJA FISH TACO | 6
beer battered cod, cabbage, salsa fresca, charred corn remoulade
* STEAK TACO | 6.5
anticucho marinated hanger steak, grilled onions, aji verde, fresno chiles, pepitas
DIRTY SOUTH (V) | 5.5
fried green tomato, black eyed “peaco” de gallo, queso sauce, baby arugula
CRISPY PORK BELLY | 6.5
rum n’ coke glaze, watermelon, cotija, pickled onions
JUNKYARD | 6
grilled chicken, roasted potato, queso sauce, cabbage, charred corn, flaming iguana sauce
* FLYING FISH TACO | 6.5
today’s catch, a la plancha, with shaved cabbage, aji amarillo, salsa criolla
FARM-TO-TABLE-TACO (VG) | 6.5
locally sourced vegetables, simply roasted, with cucumber, pico de gallo, chipotle tomatillo salsa
* SEARED SCALLOP TACO | 7
cauliflower refritos, lime aioli, applewood bacon, vegetable escabeche, baby frisee
THE VEGAN (VG) | 7
Chef’s selection of locally sourced vegan ingredients. Ask your server
PLATOS FUERTES
Entrees
TRADITIONAL SLOW ROASTED PULLED PORK
(COCHINITA PIBIL) | 25
black beans, jasmine rice, achiote pulled pork, sweet plantains, avocado, pickled onion, queso fresco, served with corn tortillas
POLLO A LA BRASA: PERUVIAN ROTISSERIE CHICKEN
• slow roasted all natural half chicken | 19
one breast, one leg, served with two sides and aji sauces
• family style whole chicken | 27
two breasts, two legs, served with four sides and aji sauces
* DAILY CATCH | (market price)
quinoa hash, sweet potatoes, roasted brussel sprouts, lime aioli, poblano puree, corn salsa, micro-greens
* CHIMICHURRI STEAK | (market price)
“marinated butchers’ cut, sautéed mushroom, huancaina truffle grits, crispy Brussel sprouts, salsa criolla
SIDES | 6
cilantro rice (VG), black beans (V), ensalada de la casa (VG), sweet plantains (VG), sweet potato fries (VG), tostones (VG), casa fries (VG), – add truffle oil | 3
DESSERTS | 11
STUFFED CHURROS (V)
crispy cream filled “Spanish donuts” with tres leches dipping sauce
NUTELLA BREAD PUDDING (V)
pecan praline, meringue, nutella chocolate sauce, vanilla ice cream
GUAVA CHEESECAKE (V)
blueberry compote, guava sauce, graham quinoa, mango whipped cream
Cake Service Fee: $2.00 per person
DRINKS
Coke, Diet Coke, Barq’s Rootbeer, Sprite, Mr. Pibb, Lemonade, Fanta Orange, Sweet & Unsweet Tea
* Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Lunch Menu
Dinner Menu
GF Menu