Dinner

Entremeses

Tortilla Soup with roasted organic tomatoes and cilantro oil 5.

Classic Mexican Caesar Salad with anchovy filets and asiago cheese 6.75

Tequila-Lime Cured Salmon served with frisee, avocado and pickled onion 7.75

Farmer’s Greens with chipotle-orange vinaigrette,

roasted beets, and toasted hazelnuts 6.75

Ceviche del Mercado: lime marinated fish of the day with cilantro, red onions, avocado and homemade tortilla chips 8.

Organic Spinach Salad with shaved jicama-mango,

manchego cheese and walnut oil 7.5

Leg of Lamb Tostadas with pico de gallo and a small salad 8.5

Grilled asparagus salad with oregano gremolata, grapefruit segments

and white truffle oil 7.5

Corn Masa quesadilla with farmer’s goat cheese,corn and salsa cruda 7.25

Platos Fuertes

Tequila-lime Flank Steak with frisse, wild mushrooms and

mild red chilies sauce 14.

House made Ravioli stuffed with farmer’s goat cheese, roasted corn and

organic sorrel in a wild leek vinaigrette and white truffle essence 14.

Grilled Rosemary Salmon Fillet with Mexico City style rice, jicama-avocado salsa and

farmer’s green house vegetables 16.75

Free range Half of Chicken, cilantro rice, mole poblano and small avocado

& pickled onion salad 15.75

Trio of Masa Sopes with duck confit, avocado, crema fresca, lettuce,

organic tomatoes and salsa cruda 15.

Cilantro-Marinated Pork Chop, white potato-rajas gratin,

braised greens and salsa verde 16.75

Grilled Ahi Tuna, warm open fire corn and black bean salad,

mole vinaigrette and crispy tortillas 19.

Grilled all natural Rib Eye Steak with chorizo potato puree, hazelnut-ancho chilies sauce with asparagus 19.

Taquitos stuffed with leg of lamb which has been slow roasted with banana leaves, served with salsa borracha and chickpea-cilantro consommé 16.75

13 Eagle Street, Asheville, NC 28801

phone: 252-2327 fax: 252-2329