Ostiones: our oysters are raised by sustainable practices, shucked to order, and served with tomatillo-habanero mioneta, smoky chipotle-garlic salsa and fresh-cut limes; we always have a variety of hot sauces, should that appeal.(Ask your server about today's selection) Half dozen, $14. One dozen, $26

Marisquera de Lujo: Grand Seafood Platter: one dozen oysters with all their accompaniments,the classic Ceviche Fronterizo and Ceviche Playero. 44.00

Half-size Grand Platter.: 23.50

"Tostadas" de Atun y Erizo: Hawaiian ahi tuna carpaccio and fresh Maine sea urchin with crispy tortillas, fresh lime and roasted garlic mojo. Fried leeks, avocado, sungold tomato. 15.00

Trucha Ahumada: pecan-smoked Rushing Waters trout with seared-corn mayo, guajillo chile, corn crisps, trout chicharron, Bayless Garden microgreens. 16.00

Ceviche Fronterizo: lime-marinated Hawaiian blue marlin with tomatoes, olives, cilantro, jcama and green chile; served on crispy tostaditas. 12.50

Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Ceviche de Atun "Chamoy." 16.00

Ceviche de Atun "Chamoy": sashimi-quality Hawaiian ahi tuna tossed with crunchy jicama and tangy, fruity, spicy red chile-apricot chamoy salsa. Almond crunch. 13.50

Ceviche Yucateco: steamed organic shrimp and calamari tossed with lime, orange, habanero, avocado, jcama and cilantro. 12.50

Crema de Calabaza y Camarones: silky roasted delicata soup with Florida Royal Red shrimp, homemade sour cream with dark pasilla chile, crispy epazote. 8.00

Enfrijoladas Negras: homemade tortillas doused with epazote-infused black bean sauce. Homemade chorizo sausage, salsa verde. 8.50

Cazuela de Tinga: smoky Maple Creek pork shoulder braised with roasted tomatoes, chorizo and Spence Farm potatoes. Diced avocado, Tom's double-smoked bacon, queso fresco.

Flautas de Carnitas de Pato: crispy rolled tacos filled with duck carnitas and caramelized onions. Spicy tomato-arbol chile sauce, black-and-white sesame seeds, wild arugula. 8.00

"Enchiladas" Potosinas: chile-spiked corn-masa turnovers filled with spicy homemade fresh cheese. All-green guacamole, crema drizzle, Tamazula hot sauce. 8.50

Sopes Rancheros: crispy corn masa boats with savory shredded beef, roasted tomatoes, avocado and homemade fresh cheese. 8.00

Tamal al Guajillo: banana leaf-wrapped tamal of fresh-ground corn masa with black beans and plantains. Guajillo chile sauce, homemade crema, queso anejo. 7.50

Guacamole: fresh and chunky, served with tortilla chips. 8.50

Taquitos de Pollo: crispy taquitos filled with chicken, black beans and poblanos, with homemade sour cream, salsa verde, aejo cheese and guacamole. 8.50

Quesadillas Capitalinas: Mexico City-style quesadillas (corn masa turnovers) stuffed with Samuels locally handcrafted Jack cheese and fresh epazote; guacamole to daub. 8.50

Queso Fundido Clasico: Samuels artisanal Jack cheese with garlicky roasted peppers, homemade chorizo sausage and oregano. 8.00

Queso Fundido de Borrego: Otter Creek Farm organic cheddar melted with lamb "chicharron prensado," wood-grilled onions, salsa negra, cilantro. 6.50

Ensalada Frontera: a mixture of young seasonal greens with wood-grilled onions, radishes, homemade fresh cheese and roasted-garlic dressing (balsamic vinegar, extra virgin olive oil). 7.00

Jicama Callejera: crunchy jcama, cucumber and pineapple with fresh lime and crushed guajillo chile. 5.00

Entremes Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jcama salad and guacamole; FOR TWO OR MORE ONLY. 8.50

Tostaditas: warm, just-made tortilla chips with two salsas: garlicky three-chile (cascabel, morita, guajillo) and roasted tomatillo with serrano and cilantro. 3.00

Pollo en Su Jugo: wood-grilled Gunthorp chicken breast in rich bacon-and-morita chile chicken broth. Garlicky red beans, braised black kale, chicharron. 23.00

Puerco en Salsa de Chile Pasilla e Higo: adobo-marinated Maple Creek pork loin, cooked over the coals, with dark, full-flavored sauce of black pasilla chiles and figs. Butternut puree, warm fig salsa. 23.00

Camarones en Crema de Calabaza: serrano-marinated grilled fresh Gulf shrimp in silky sauce of delicata, roasted garlic and poblanos. Classic Gulf-style white rice, "shoots" salad. 23.00

Pato en Mole de Cacahuate: grilled, adobo-marinated Gunthorp duck breast with red peanut mole. Nichols Farm spaghetti squash with caramelized onions, green beans, red chile peanuts. 23.50

Pescado al Poblano: garlic-marinated fresh day-boat catch in roasted tomatillo-poblano sauce. Rustic mashed Yukon Gold potatoes, braised City Farm greens, corn esquites. 23.00

Bagrre "Pibil": achiote-smoked catfish, doused with tangy Yucatecan "pibil juices" (rich fish broth, achiote, sour orange). Black beans, pickled red onions, habanero salsa. 24.00

Tamal Azteca: layered "casserole" of homemade tortillas, roasted fall vegetables (Tracey's butternut, chayote, Nichols Farm turnips), Otter Creek organic cheddar, roasted tomatoes. 18.00

Carne Asada a la Oaxaquena: Creekstone Natural Black Angus rib steak, marinated in spicy red chile and wood- grilled, served with black beans, sweet plantains with sour cream, and guacamole. 29.50

Falda Asada "Brava": spicy serrano-marinated grass fed flank steak (from Bill Kurtis's Tall Grass) with spicy salsa huevona (hand-crushed, grill-roasted tomatoes, jalapenos). Grilled knob onions and sweet corn tamales (topped with homemade sour cream and fresh cheese). 29.00

Enchiladas de Mole Poblano: homemade tortillas rolled around Gunthorp free-range chicken, doused with Mexicos most famous mole; black beans. 18.00

"Enchiladas" Potosinas: chile-spiked corn-masa turnovers filled with spicy homemade fresh cheese. All-green guacamole, crema drizzle, Tamazula hot sauce. 18.50

Tacos al Carbon: wood-grilled meat, poultry, fish or mushrooms sliced and served with roasted pepper rajas, two salsas, frijoles charros, guacamole and homemade tortillas. 16.50

Frijoles Refritos: black beans fried with garlic, onion and epazote, topped with Mexican fresh cheese. 4.00

Frijoles Charros: pinto beans simmered with bacon, poblanos, tomato and cilantro. 4.00

Arroz a la Mexicana: traditional Mexican rice with a variety of flavors. Ask your server. 3.50

Arroz y Frijoles: black beans and Mexican rice. 6.00

Salsa Habanera: all you can eat!very spicy roasted habanero salsa with garlic and lime. 2.75

Pure de Papas: rustic mashed potatoes. 4.25

Cebollitas Asadas: grilled green onions. 2.00

Platanos con Crema: sweet fried plantains with homemade sour cream and fresh cheese. 6.00

Verduras en Escabeche: homemade pickled jalapeos with carrots and cauliflower. 3.00

Crema: thick and rich cultured cream, a little sour, homemade. 2.50