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 28.00

Marisquera de Lujo: Grand Seafood Platter: one dozen oysters with all their accompaniments,the classic Ceviche Fronterizo and Coctel Atun Tropical. 44.00 (Half-size grand platter. 23.50) 44.00

Tostadas de Atun: tostadas layered with sashimi-grade ahi tuna, homemade green chile mayo, ripe avocado, crispy knob onions, Bayless garden microgreens. 14.00

Half-size Grand Platter.: 23.50

Ceviche Verde: Sashimi-grade Hawaiian ahi tuna with Mexican "chimichurri" (cilantro, parsley, roasted garlic, serrano chile, olive oil), fresh-squeezed lime juice, cucumber and jicama. Roasted fennel, fennel pollen, dry Jack chicharron, pinenut crunch. (Wine tasting: 2008 Gramona "Gessami" Penedes, Spain) 15.00

Coctel de Callos al Guajillo: Viking Village day-boat scallops with limey guajillo chile dressing, red onion, crunchy jicama, grilled Bayless Garden garlic chives...and Klug Farm strawberries. Plantain chips. 14.00

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 Coctel de Atun Tropical. 17.00

Coctel de Atun Tropical: sashimi-grade Hawaiian yellowfin tuna cocktail with chunky avocado-tomatillo guacamole and tangy mango-grapefruit salsa. 13.50

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

Caldo de Camaron: shrimp soup (Atlantic Royal Red shrimp, dried shrimp) with red guajillo chile, lobster stock, epazote. Crispy potato, Nichols Farm sweet corn. 8.00

Huarache de Puerco: crispy oval masa cakes topped with black beans, crispy Gunthorp pork belly, salsa verde, Mexican avocado, watercress. 8.50

Cazuela de Pollo en Pipian Blanco: grilled Gunthorp chicken breast and local summer squash simmered in white pipian (toasted Iroquois white corn, tomatillo, green chile, garlic). Seared fresh corn esquites. 8.50

Flautas de Carnitas: crispy rolled tacos filled with Maple Creek Farm pork carnitas and caramelized onions. Avocado-tomatillo salsa, frisee-watercress salad. 8.00

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

Enchiladas de Verduras: fresh-made corn tortillas rolled around braised kale, ricotta cheese and chiles toreados, doused with tangy roasted tomatillo sauce. Wild arugula and queso anejo. 8.50

Tamal de Rajas: corn-husk-steamed fresh-ground corn masa tamal filled with roasted poblanos and caramelized white onion. Roasted tomato sauce, sour cream, smoked queso fresco. 7.50

Taquitos de Pollo Ahumado: crispy taquitos filled with smoked chicken, black beans and poblanos. Homemade sour cream, salsa verde, anejo cheese, 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 "Estilo Volcan": Otter Creek Farm organic cheddar melted with red chile-marinated grilled skirt steak, salsa roja, grilled knob onions, crispy tostadas. 8.50

Ensalada Frontera: romaine, arugula, radish, grilled knob onion with garlic-lime dressing. Mexican aged queso anejo cheese, crispy tortilla angel hair, cilantro. 7.00

Jicama Callejera: crunchy jicama, 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 jicama salad and guacamole; FOR TWO OR MORE ONLY. PRICE IS PER PERSON. 9.00

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

Guacamole: fresh and chunky, served with tortilla chips. 9.00

Puerco Ticuleno: crispy, golden Maple Creek pork loin with roasted tomato-habanero sauce, black beans, smoked ham hock, plantains, peas. 23.00

Pollo al Guajillo con Hongos: adobo-marinated Gunthorp chicken, cooked over the coals, in red guajillo chile sauce with shiitake and oyster mushrooms. Queso anejo mashed potatoes, braised wild greens (quelites), grilled wild chanterelle mushrooms. 23.00

Pato en Pipian Rojo: wood-grilled, red chile-rubbed Gunthorp duck breast in red pipian (mulato and pasilla chiles, toasted Iroquois white corn). Avocado leaf-flavored tamal, grilled summer squash. 23.50

Tamal Azteca: homemade tortillas layered with local roasted summer vegetables (kale, summer squash, sweet corn), poblano cream, black beans, squash blossoms. 18.00

Callos de Hacha Enfrijolados: adobo-and-mezcal-marinated Viking Village scallops with savory chipotle-black bean sauce. Plantain-studded red chile rice, crispy onions, cilantro. 24.50

Halibut con Gazpacho Blanco: adobo-marinated Alaskan halibut in mango-infused "white gazpacho" (cucumber, almond, morita chile, sherry vinegar). Wild arugula-avocado salad, classic white rice. 24.50

Pescado y Camarones en Escabeche: fresh day-boat catch and fresh Florida shrimp in tangy escabeche of white onions, guero chile, rich lobster stock, passion fruit, bay leaf and sweet spices. Grilled green beans, crispy garlic. 24.00

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 de Verduras: fresh-made corn tortillas rolled around braised kale, ricotta cheese and chiles toreados, doused with tangy roasted tomatillo sauce. Wild arugula and queso anejo. 18.00

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. 17.50

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 jalapenos with carrots and cauliflower. 3.00

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