Dia de los Muertos

Dia de los Muertos (Day of the Dead), October 28th - November 3th

El Dia de los Muertos celebrates, with humor and love, the memories of loved ones who have gone before us. Despite its spooky name and eerie images, like sugar skulls and skeleton dolls, the Mexican Day of the Dead is a joyous glimpse into the doorway between the spiritual and physical worlds.

In the spirit of the season, we invite you to join us to toast and celebrate the departed souls who will follow the paths of marigold petals and incense to return and roam the earth.

*Gluten Free


Bobbing for Apples

Gracias a Dios Tobala Mezcal, organic apple cider, cinnamon, cardamom sugar rim  12

First Courses

Tamal de Huitlacoche y Hongos

sautéed blue hen-in-the-woods mushrooms, huitlacoche corn masa dumpling, pumpkin seed mole  11
Sauvignon Blanc  Domaine de Corbillieres  2014  Touraine, France  10/38

Chiles Momia

roasted jalapeño chiles, Oaxacan string cheese, double apple-smoked Provision bacon, salsa verde  13
Monastrell La Tremenda  Bodegas Enrique Mendoza  2014  Valencia, Spain  10/38

Second Courses

Pato de Mole Negro

pan-seared duck breast & leg confit, Oaxacan black mole, pumpkin mash  26
Malbec  Tierra Divina  2014  Mendoza  10/38

Huachinango con Gnocchi de Epazote

pan-roasted red snapper, epazote gnocchi, piquillo chile salsa  25
Pinot Gris  Cloudline  2012  Willamette Valley  9/34


Tres Leches de Calabaza

Mexican-spiced pumpkin mousse tres leches, Ancho Reyes whipped cream, cinnamon sugar  8
Ancho Reyes  Ancho Chile Liqueur  Heroica Puebla de Zaragoza  10