Off-The-Menu Features
BEET & CITRUS SALAD | 13
Chili-roasted golden and red beets, oranges, endive, radicchio, shaved Cotija cheese and chopped pistachios, tossed in a citrus vinaigrette.
SEAFOOD ENCHILADAS | 39
Three heirloom corn tortillas filled with poached sea scallops and shrimp, sautéed lobster meat, grilled elote off the cob, topped with green chile Mornay sauce.
MEXICAN RED VELVET | 12
A tender, cinnamon-spiced red velvet cake made with red beets for rich color and earthy depth, finished with cream cheese icing
FEATURED COCKTAIL: Mexican Sunset Mule | 18
Number JUAN Blanco Tequila, fresh-pressed lime juice, and blood orange pureé, topped with ginger beer. The crimson and gold hues of the tangy, tart blood orange and the warm spice of ginger embody the feeling of basking in the glow of the sun setting on the Mexican horizon.
Available For A Limited Time Only.