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Tahona

First Course

Potato & Poblano Chowder - house cured bacon, chorizo, asadero cheese and scallions
Shrimp Quesadilla - Mexican white shrimp, Mexican cheeses, red chiles, herb aioli
Fall Salad - mixed fall greens, fine herbs, citrus vinaigrette, queso anejo

Second Course

Mexican Steak Frites - 8 oz. grilled skirt steak, chipotle compound butter, housecut fries, garlic aioli
Tofu Mole - crispy tofu steak, spicy peanut mole, roasted root vegetables, steamed rice, plantains
Trout Tacos - seared trout, fennel & avocado salad, Mexican rice, black beans, Fresno chile salsa and flour tortillas

Third Course

Tres Leches - Mexican pound cake soaked in 3 milks, fig preserves
Empanada - Colorado peaches & fall spiced cream cheese filling, cajeta
Brownie - flourless recipe, raspberry coulis, whipped cream

// Served with a complimentary glass of house wine or sangria //