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 Ceviche Playero. 44.00

Half-size Grand Platter.: 23.50

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

Ensalada de Kona Kampachi: Fresh, sashimi-grade Kona Kampachi salad with grilled nopales, chayote and tomatillo dressing. Crispy charales, ripe Uruapan avocado, pine nut crunch. (Wine pairing: 2008 Sitios De Bodega "Con Class" Verdejo, Rueda, Spain) 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

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

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

Sopa de Panceta: Savory pork belly soup with guajillo chile. Littleneck clams, crispy chicharron, lime "air." (Wine pairing: 2006 Nieport Redoma Branco, Douro Valley, Portugal) 13.50

Crema de Calabaza, Carnitas de Pato: Creamy soup of delicata and ancho chile. Savory, crisp duck carnitas, roasted apples, pepitas, grilled green onions. (Wine pairing: 2008 Brander "Cuvee Natalie" Santa Ynez Valley, California) 12.00

Atun en Mole Negro: seared Hawaiian ahi tuna in Oaxacan black mole. Plantain-filled tamal, grilled nopal salad, roasted knob onions, three nut crunch. 13.50

Tacos de Huitlacoche, Caldo de Jitomate: Crispy rolled tacos filled with Three Sister's Garden huitlacoche (corn mushroom). Roasted tomato broth, crunchy pickled vegetables, avocado, Bayless Garden microgreens. (Wine pairing: 2008 Lumos "Temperance Hill Vineyard" Gewurztraminer, Willamette, Oregon) 13.50

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

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

Borrego en Salsa de Chile Guajillo y Pera: Elysian Fields lamb "ribeye" in pear-infused red chile sauce. Potato-apple tortitas (studded with Neuske's bacon), grilled frisee-mache salad with smoky Oaxacan pasilla dressing. (Wine pairing: 2006 Eric Bordelet Poire Granit, Normandy, France & 2005 Rued Zinfandel, Dry Creek Valley Sonoma Valley County, California) 39.00

Pato en Salsita de Cacahuate: crispy-skin Gunthorp duck in red chile peanut chile sauce. Coconut parsnip mash, black barley, watercress, peanut crunch. 38.00

Cochinita Pibil: overnight-braised Maple Creek Farm suckling pib "pibil" with crispy pig's foot. Sour orange jellies, habanero-pickled onions, sunchoke pudding. 38.00

Pollito en Tlatonile Veracruzano: pan-seared Gunthorp heritage-breed rock hen in luxurious sauce of toasted sesame seeds and red chiles (arbol and guajillo). Iroquois white corn tortas (infused with Tracey's butternut), smoky Swiss chard, pickled butternut. 36.00

Arroz Negro a la Tumbada: black rice "a la tumbada" with Maine lobster, tender squid, PEI mussels, grilled octopus and homemade chorizo in fresh tomato-jalapeno broth. Pickled vegetables. 39.00

Callos de Hacha al Cilantro: New Jersey "Viking Village" sea scallops in velvety sauce of guajillo chiles, braised cilantro and caramelized onions. English pea-cilantro mash, enoki mushrooms. (Wine pairing: 2007 Terre Nere "Sottana Calderara" Etna Rosso, Sicily, Italy) 38.00

Pozole Rojo de Merluza: Pan-roasted Alaskan black cod in slow-simmered red chile pozole. Traditional crunchy garnishes, Iroquois white corn pudding, toasted arbol chile. (Wine pairing: 1997 Terreno Chianti Classico Riserva, Tuscany, Italy) 38.00

Sopa de Pan Chiapaneco: Chiapas' celebratory "bread soup": toasted brioche, caramelized onions, roasted chayote and carrot, green beans, peas, sweet plantains, raisins, aromatic tomato broth and slow-poached Little Farm egg. 25.00