MEDIAnoche

BOCADILLOS
GUACAMOLE 7 prepared table side POZOLE 7 / 14 pig’s head – hominy – guajillo pepper FRIJOLES con ARROZ 3.5 beans – cilantro rice SOPA de AGUACATE 8 chilled avocado soup - grilled shrimp – cilantro ATUN FRESCO 12 seared tuna – corn – mushrooms -jalepeño - cilantro

COMIDA DE LA CALLE
TRES TACOS cilantro – red onion – corn tortilla de PANZA de PUERCO (pork belly) 9 de CACHETES (beef cheek) 10 de CARNE ASADA (skirt steak) 9 de AGUACATE (avocado) 7.5 FOURTH TACO 2.5

PLATOS FUERTES
CHILES RELLENOS 13.5 cheese stuffed poblano chili - tomato broth beans and rice LOMO de CERDO 14 pork tenderloin – mojo de ajo – serrano sultana puree - kale CARPA ROJA a la MOLE VERDE 17 red snapper – mole verde – radish – carrot – cilantro PATO al PASTOR 21 grilled duck breast – duck carnitas – guajillo – charred onion – pineapple – crisped corn tortilla MEDIO POLLO 14.5 boneless breast – smoked leg and thigh – mango habañero – pickled beet DOS CARNES 19 seared hanger steak – braised cheek – salsa borracha – charred green onion - poblano gratin

PROBANDO MEDIA NOCHE
select one bocadillo – one taco – one plato fuerte (the chef requests all diners at table participate) FOOD 26 COCKTAIL PROGRESSION 16

we politely decline requests for additions or substitutions

CHEF MICHAEL RANDOLPH

CHEF DE CUISINE TIVIS LANDERS