MIMOSA Sparkling wine with freshly squeezed orange juice 9

BLOODY MARY House-made bloody mary mix, triple distilled vodka, Tobasco, ground black pepper 12 Brunch Menu ORANGE JUICE Freshly squeezed 7.5 DRIP BREW 3 | LATTE 6 | CAPPUCCINO 6 | ESPRESSO 4

CHIPS & SALSA First round is on us! 3.5 GUACAMOLE & CHIPS Fresh pomegranate, queso fresco, made-to-order chips 11 AGUACATE FRITO (AVOCADO FRIES) Pomegranate seeds, sliced serrano, cilantro lime salt 12 Molé is proud to present generations of authentic recipes CEVICHE DE CAMARON* Lime-cured Mexican Gulf Shrimp, pico de gallo, avocado, celery, cucumber, lump crab meat 19 made from scratch daily, especially homemade tortillas, AVOCADO TOAST California organic avocado, sourdough toast, sliced tomatoes, sea salt 9 salsas, and of course, traditional molé. ¡Buen provecho! TAMALES Two green chicken tamales, topped with tomatillo salsa 11

CRAB CAKES Two jumbo lump crab cakes, avocado & tomatillo sauce, onion remoulade 19 WHITES

Cava, JAUME SERRA CRISTALINO, Spain 8 / 29 CHIPOTLE CAESAR Romaine, cornbread croutons, chipotle lemon caesar dressing 13 (add chicken breast +4 or carne asada +6) Riesling, FRISK, 2019, Australia 10 / 37

POZOLE ROJO Short rib, hominy, mild red chili, lime, cilantro, cabbage, radish 15 Rose, ALEXANDER VALLEY, 2019, Alexander Valley 12 / 45

CHILI VERDE Slow roasted pork shoulder, Oaxaca cheese, charred jalapeño, side of cornbread 14 Sauvignon Blanc, 2019, CHASING VENUS, Marlborough 12 / 45 Pinot Grigio, 2018, MASI MASIANCO, Italy 11 / 39

BREAKFAST QUESADILLA* Longaniza sausage, scrambled eggs, chopped onions, cilantro, sour cream, guacamole 14.5 Chardonnay, 2018 CASA MADERO, Mexico 13 / 48 CHIPOTLE CRAB EGGS BENEDICT* Lump crab cakes, two poached free-range eggs, sourdough toast, vine-ripened Chardonnay, 2018, ZD, Napa Valley, 17 / 67 tomatoes, chipotle hollandaise 22 Chardonnay, 2018, CAKEBREAD, Napa Valley 69 COSTILLA DE RES EGGS BENEDICT* Creekstone Farms short rib, two poached free-range eggs, sourdough toast, REDS vine-ripened tomatoes, chipotle hollandaise 16 Pinot Noir, 2014, AU CONTRAIRE, Sonoma Coast 14 / 53 KNIFE & FORK BREAKFAST BURRITO* Scrambled free-range eggs, applewood smoked bacon, Yukon gold potatoes, Merlot, 2018, JAVELINA LEAP, Page Springs, Arizona 59 Oaxaca cheese, sour cream, charred jalapeño, pico de gallo, guacamole, salsa roja 15.5 Cabernet Sauvignon, 2018, JUSTIN, Paso Robles 17 / 67 CARNE ADOVADA Y HUEVOS* Santa Fe-style smoked pork shoulder, two over-medium eggs, cheese tostada, ranchero sauce, cilantro, guacamole, Fresno chilis, pico de gallo 15 Cabernet Sauvignon, 2018, AUSTIN HOPE, Paso Robles 78 CHICKEN CHILAQUILES* Pulled smoked chicken, two over medium eggs, homemade tortilla chips, ranchero sauce, Cabernet Sauvignon, 2018, CASA MADERO, Mexico 13 / 48 Oaxaca cheese, guacamole, pico de gallo 14.5 Tempranillo, 2015, BODEGAS MURIEL RISERVA, Spain 13 / 49 FRUIT PLATE Seasonal fruit 12 Red Blend, 2019, THE PRISONER, Napa Valley 78 ARIZONA BACON & EGGS* Snake River Farms pork belly, two eggs, hatch green chili cornbread, salsa verde 15 PRICKLY PEAR FLAN Topped with gran marnier and prickly pear sauce, whipped cream 11 QUESO Two cheese enchiladas, Oaxaca cheese, pico de gallo, queso fresco, red enchilada sauce 14.5 TRES LECHES Whipped cream, cajeta 9 Served with crispy ENCHILADAS DE MOLÉ CON POLLO House-smoked organic chicken, pickled red onions, sesame seed, queso fresco, Yukon gold potatoes, CHURROS Stuffed with goat’s milk caramelo, served Oaxaca cheese, chocolate molé 24 fresh fruit and one with whipped cream, vanilla bean ice cream 11 over-medium egg COSTILLA DE RES Creekstone Farms short rib, Oaxaca cheese, pico de gallo, queso fresco, red guajillo sauce 27 ESPRESSO MARTINI Tito’s vodka, Kahlua, espresso, VEGAN ENCHILADAS Sautéed spinach, mushrooms, mole verde, pico de gallo 19 abuelita chocolate shavings 14

SIDES *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish CHOCOLATE MOLÉ 6 | MOLÉ VERDE 5 reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Please alert your server of any food allergies. SOURDOUGH TOAST w/ raspberry preserve 2.5 | ONE EGG 2.5 | BACON 2.75 | CRISPY BREAKFAST POTATOES 3.5 18% gratuity applied for parties of 6 or more. Concept by Wild Thyme Group: www.WildThymeGroup.com