Fresh mixed greens with seasonal vegetables and house-made vinaigrette

Creamy avocado roasted to perfection with a touch of spice

A rotating selection of seasonal farm vegetables, flame-grilled with chimichurri and served with a creamy cashew ranch dressing.

House-made focaccia topped with San Marzano tomato sauce, mozzarella, and basil.

Wild mushrooms seasonally. Portobello, oyster, and shiitake mushrooms marinated in herbs and garlic, grilled over an open flame, and finished with a tamari-maple glaze. Served with house made focaccia.

Baby potatoes, oven roasted and finished in rosemary-garlic oil with flaky sea salt.

Slow-roasted beet over a bed of tangy pink peppercorn jocoque cheese, topped with toasted pistachios, balsamic reduction and fresh dill.

Fire-roasted corn off the cob, tossed with house-made crema, cotija cheese, epazote, and chile-lime seasoning.

Grass-fed costilla de res, slow-cooked 24 hours, then finished with mezcal glaze. Served with fire-roasted sauce and grilled Vidalia onion.

Locally raised free-range chicken, marinated in guajillo and mezcal brown butter, slow-cooked at 3 hours, then fire-seared. Finished with a smoky chile glaze.

Our famous burger on house made focaccia. Farm-fresh greens, heirloom tomato, pickled red onions, cheddar cheese, aioli. Served with french fries.

House-made mushroom and walnut patty on focaccia with farm-fresh greens, heirloom tomato, pickled red onions, and aioli. Served with french fries.

El Tinieblo Joven with Clarified Guava, Lime, Star Anise and Fennel with Blue Spirulina Ice Sphere.

El Tinieblo Reposado, Pineapple, Ginger, Lime, Mint with Turmeric Coconut Foam.

El Tinieblo Añejo, Campari, Vermouth Rosso.

Better than a Coke in every way. Chaga mushroom extract, vanilla simple and soda water.

Healthy probiotic soda. Ask about our seasonal flavors.

Pineapple, Blue Guava, Orange.

Alfalfa juice grown on the Finca with lime and raw sugar.