Dinner

Entremeses

Tortilla Soup with roasted organic tomatoes and cilantro oil 5.

Classic Mexican Caesar Salad with anchovy filets and asiago cheese6.75

Tequila-Lime Cured Salmon served with frisee, avocado and pickled onion7.75

Farmerís Greens with chipotle-orange vinaigrette,

roasted beets, and toasted hazelnuts6.75

Ceviche del Mercado: lime marinated fish of the day with cilantro, red onions, avocado and homemade tortilla chips8.

Organic Spinach Salad with shaved jicama-mango,

manchego cheese and walnut oil7.5

Leg of Lamb Tostadas with pico de gallo and a small salad8.5

Grilled asparagus salad with oregano gremolata, grapefruit segments

and white truffle oil7.5

CornMasa quesadilla with farmerís goat cheese,corn and salsa cruda7.25

Platos Fuertes

Tequila-lime Flank Steak with frisse, wild mushrooms and

mild red chilies sauce14.

House made Ravioli stuffed with farmerís goat cheese, roasted corn and

organic sorrel in a wild leek vinaigrette andwhite truffle essence14.

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

farmerís green house vegetables16.75

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

& pickled onion salad15.75

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

organic tomatoes and salsa cruda15.

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

braised greens and salsa verde16.75

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

mole vinaigrette and crispy tortillas19.

Grilled all natural Rib Eye Steak with chorizo potato puree, hazelnut-ancho chilies sauce with asparagus19.

Taquitos stuffed with leg of lamb which has been slow roasted with banana leaves, served with salsa borracha and chickpea-cilantro consommť16.75

 

13 Eagle Street, Asheville, NC 28801

phone: 252-2327fax: 252-2329