Mains
Braised Chama Valley Meats Short Rib - 32
Ancho Chile Demi Glace | Blue Corn Puree | Salsa Fresca
Grilled Mahi Mahi - 29
Ancho Chile Pesto Cream | Cilantro Risotto | Grilled Squash
Grilled Half Cornish Game Hen - 26
Mole Negro | Cilantro-Lime Rice | Calabacitas
Chile En Nogada - 30
The Dish That Beat Bobby Flay!Roasted Poblano Pepper Stuffed with Ground Pork | Ground Veal | Golden Raisins | Pepitas | Piñon | Walnut Cream Sauce | Queso Fresco | Pomegranate Seeds
Vegetarian Chile En Nogada - 27
Roasted Poblano Pepper Stuffed with Tri-Colored Quinoa | Sweet Potato | Pepitas | Piñon | Walnut Cream Sauce | Queso Fresco | Pomegranate Seeds
Chicken Mole Enchiladas - 26
Achiote Braised Chicken | Rolled | Mole Negro | Sesame Seeds | Chipotle Crema | Cilantro-Lime Rice | Beans
Vegetarian Mole Enchiladas - 24
Poblano Rajas | Mushrooms | Corn | Mole Negro| Squash | Sesame Seeds | Chipotle Crema | Cilantro-Lime Rice | Beans
Grilled Seven Ounce Colorado Angus Strip Loin - 39
Guajillo Chile Demi-Glace | Roasted Poblano-Cotija Mashed Potato | Grilled Asparagus
La Tabla - 125
A Chef’s Tasting Board With a Selection of Items Selected by Chef Ruiz (Recommended For Parties of 6 or Larger)