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 15.00

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

Half-size Grand Platter.:

Trio, Trio, Trio: a sampling of Ceviche Fronterizo, Ceviche Yucateco and Coctel de Atun Tropical. 16.00

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

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

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

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

Ancas de Rana en Salsa de Frijol Negro: Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens. (Wine tasting: 2008 Shaya "Habis" Verdejo Old Vines, Rueda, Spain) 13.50

Tamal de Huitlacoche, Espuma de Flores: Super-tender sweet corn-huitlacoche tamal with froth sauce of Bayless Garden squash blossoms, Oaxacan quesillo cheese and poblano chile. Summer squash confetti, epazote, huitlacoche dust. (Wine pairing: 2005 Domaine Marcel Deiss, "Engelgarten" Alsace, France) 12.00

Ensalada Topolobampo ~: Topolo salad of young organic greens with cilantro, garlic croutons and dry Jack cheese, in creamy lime-serrano dressing. 9.00

Chile Ancho Relleno de Chorizo: Pickled ancho chile filled with homemade chorizo and lamb chicharron prensado. Pan-roasted lamb loin, porky red bean sauce, crema, Bayless Garden microgreens. (Wine pairing: 2008 Shaya "Habis" Verdejo Old Vines, Rueda, Spain) 13.50

Sopa Azteca ~: dark broth flavored with pasilla, with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crisp tortilla strips. 9.50

Puerco en Pipian de Maiz Azul: Braised Gunthorp pork shoulder and belly with pipian de maiz azul (ancho and pasilla chile, blue corn). Puree of Iroquois white corn, black beans and avocado leaf; garlicky braised quelites; charred Spence Farm baby Iroquois white corn; sweet corn "air." (Wine pairing: 2005 Adobe Guadalupe "Gabriel" Valle de Guadalupe, Baja California, Mexico) 38.00

Pozole Rojo de Pato: adobo-seared Gunthorp duck breast with slow-cooked leg, guajillo chile and pozole corn. Crispy tostaditas, crunchy Napa cabbage, tangy lime, aromatic Mexian oregano. 38.00

Pollito "Puro Verano": pan-roasted Gunthorp heritage breed rock hen with summery first-of-season Iron Creek tomato salad (flavored "salsa mexicana" sytle), creamy peanut salsa with ripe avocado, nutty quinoa, peanut crunch. 36.00

Borrego en Mole Negro: roasted Crawford Farm lamb leg in Oaxacan black mole (3 chiles plus 25 other ingredients). Black bean tamalon, wood-grilled green beans, jamaica jewels. 39.00

Halibut en Verde: garlicky,pan-roasted Alaskan halibut in herby Tabasco-style "verde" sauce (peas, garlic chives, cilantro, parsley). Yellow fava bean mash, pickled pasilla chiles, River Valley Ranch shiitake mushrooms. 38.00

Pescado Adobado con Arroz Negro: Pan-roasted Arctic char with squid-ink black rice and red chile adobo sauce (infused with orange and prickly pear). Roasted wild chanterelle mushrooms, orange-pickled guero chiles, City Farm verdolagas salad. (Wine pairing: 2006 Allegrini "Palazzo Della Torre" Veronese, Veneto, Italy) 38.00

Mariscos al Mojo "Blanco y Negro": Pan-roasted Maine lobster and Viking Village day-boat scallops with black-and-white mojo (fermented black garlic, white garlic, olive oil, chipotle, lime). Nichols Farm spinach, puffed quinoa, Bayless Garden chives. (Wine tasting: 2005 Buglioni "Il Rufiano" Valpolicella Classico Superiore, Veneto, Italy) 38.00

Tartaleta de Huitlacoche: individual flaky pastry tart filled with inky huitlacoche, roasted vegetables adn Prairie Farms goat cheese. Smoked tomato-pasado sauce, crispy mushroom-arugula salad. 25.00