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) 11.50

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) 13.00

Ensalada Topolobampo ~: Topolo salad of young organic greens with cilantro, garlic croutons and dry Jack cheese, in creamy lime-serrano dressing. 8.00

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) 13.00

Sopa Azteca ~: dark broth flavored with pasilla, with grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, thick cream and crisp tortilla strips. 8.00

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.:

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

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

Ensalada Veranal: summer salad of Iron Creek tomatoes, Bayless Garden greens, fingerling potatoes and Gunthorp bacon, with flavors of a squash blossom-huitlacoche quesadilla (inky huitlacoche, creamy squash blossom, crispy tortilla, savory cheese. 15.00

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) 17.50

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) 17.00

Carne Asada "Brava": spicy habanero-marinated, wood-grilled Creekstone Natural ribeye with spicy salsa huevona (hand-crushed, grill-roasted tomatoes, jalapenos). Grilled knob onions and sweet corn tamal (topped with homemade sour cream and fresh cheese). 29.00

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. 17.50

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. 18.50

Camarones al Mojo "Blanco y Negro": 19.00

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. 14.75

Chilaquiles al Pasilla: angel hair chilaquiles of crisp tortilla threads, smoky Oaxacan pasilla sauce and braised chard. Quail egg, homemade fresh cheese, Bayless Garden microgreens. 14.00