A P P E T I Z E R S

ROUGH CUT TUNA “NACHOS” *

Mango - Habanero Hot Sauce SOPHIE’S CHOPPED SALAD * + Avocado Crema with Her Own Special Dressing 19. + Crispy Tortillas 14. RED CHILE BARBECUE DUCK * Blue Corn – Red Quinoa Johnny Cake Fresh Figs + Cracklings TIGER SHRIMP 17.

+ ROASTED GARLIC CORN TAMALE * Corn - Cilantro Sauce 19. CHARRED SHISHITO PEPPERS * Pomegranate Salt, Cumin + Mango Agrodolce ROASTED BEET TAMALE * 12. Yellow Beet Salad, Goat Cheese + Tangerine Yogurt 16. GOAT CHEESE “QUESO FUNDIDO” * Rajas, Blistered Serrano Vinaigrette + Blue Corn Tortilla Strips BURRATA TOSTADA * 17. Tomatoes, Basil, Tomatillo + Garlic Chips 16. CREMINI MUSHROOM QUESADILLA * Fontina, Ricotta Fried Egg + Salsa Verde CRUSTED AVOCADO TOSTADA * 17. Black Bean – Piquillo Pepper Relish + Toasted Cumin Crema 16. SMOKED CHICKEN + BLACK BEAN QUESADILLA * Avocado + Toasted Garlic Creme Fraiche 17.

MESA SPREADS * served with Masa Chips Crushed Avocado Relish + Cucumber – Jicama Relish Fresh Ricotta Cheese + Red Chile Pipian Salsa 18.

an 18% gratuity will be added to parties of 8 or more E N T R E E S

ANCHO CHILE-HONEY GLAZED SALMON * MANGO + SPICE CRUSTED TUNA STEAK * Spicy Black Bean Sauce, Tomatillos Green Peppercorn - Green Chile Sauce + Roasted Jalapeno Crema + Toasted Pine Nut Cous Cous 33. 38.

EW EXICAN PICE UBBED N M S R PORK TENDERLOIN * STEAKS Bourbon - Ancho Chile Sauce + Sweet Potato Tamale with Crushed Pecan Butter CERTIFIED ANGUS BEEF®PRIME 37. NEW YORK STRIP STEAK * House - Made MESA Steak Sauce

52. SIXTEEN SPICE CHICKEN * Garlic-Mango Sauce Cilantro Pesto Mashed Potatoes CERTIFIED ANGUS BEEF®PRIME + Fresno Chile-Mango Relish 22 OZ BONE IN 33. CHIPOTLE GLAZED RIB-EYE * Red + Green Chile Sauce 60. CORNMEAL CRUSTED CHILE RELLENO * Porcini Mushrooms, Cotija + Sun Dried Chile Sauce CERTIFIED ANGUS BEEF®PRIME 29. COFFEE RUBBED FILET MIGNON * Mushroom - Ancho Chile Sauce 52. CASCABEL CHILE CRUSTED RABBIT * Spring Pea Cous Cous Green Chiles, Mint, Marcona Almonds + Smoked Red Pepper Sauce 39. SIDE DISHES *

Roasted Corn GRILLED LAMB PORTERHOUSE CHOPS * Chipotle, Cotija + Lime Preserved Serrano Chile Sauce 11. Mint Chimichurri + Plantain Tamale with Molasses Butter 47. Chile Rubbed Carrots Tamarind, Mint, Lime + Tangerine STEAMED HALIBUT * 13. Ancho Chile Posole Broth, Mint + Cilantro Cilantro Pesto Mashed Potatoes 38. 11.

FIRE ROASTED VEAL CHOP * Sautéed Spinach Salsa Verde, Chorizo - Goat Cheese Tamale 11. with Thyme Butter 49. Plantain Tamale

with Molasses Butter GRILLED MAHI MAHI * 11. Creamy Green Chile Rice Yellow Pepper Mole Double Baked Potato + Cilantro – Green Chile Vinaigrette Horseradish, Green Onions 38. + Creme Fraiche 11.

~ We are happy to split any check up to four (4) equal ways ~

* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish 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.