1. Morélia
- Starters -
- Soup & Salads -
Spicy Pork Taco
7
Topped with avocado crema and salsa.
Tres Gorditas
Three crispy gorditas stuffed with
shredded chicken and cotija cheese
10
drizzled with an avocado purée.
Grilled Corn on the Cob
Smothered with lime, ancho, and queso
fresco.
Shortrib Empanadas
Salsa criolla, aji Amarillo.
Squash Blossoms
Three cheeses, basil, pine nuts, tomato
fondue.
6.5
8
9
Sopa de Tortilla
12
Rich pasilla broth base with grilled chicken, corn
tortillas and cheese.
Yucatan Lemon Soup
A unique twist to a classic Mexican soup
with shrimp, garlic, and lots of fresh
cilantro.
Mexican Bison Stew
11.5
14
Montana grass fed Bison, mixed with beans and
cheese in vegetable based broth served with
warms tortilla chips.
Mesa Ensalada
9
Bed of lettuce tossed with avocado slices,
corn, black beans, fresh cilantro and finished
with chipotle lime vinaigrette.
- Entrées Empanada Crab Turnovers
Corn masa turnover filled with jumbo lump crab, served with fruit pico de gallo and avocado-tomatillo salsa.
Alambres de Filet Mignon
Lime marinated Filet Mignon skewers, apple wood smoked bacon, red onion, Portobello mushroom, Poblano
peppers, served with a lemon-basil chimichurri.
Magret de Pato en Mole
Glazed Peking duck breast served over mole poblano with roasted plantains, pomegranate honey, crema, and
potato cheese enchilada.
Shrimp Salad
A bed of fresh local lettuce mixed with pickled radishes, corn, and sautéed shrimp with lime and topped with
avocado vinaigrette.
Mexican Style Corvina Ceviche
23
29
27
15
25
Tropical saltwater fish dressed in a habanero sauce and topped with a crispy yucca flower.
Pollo “A La Brasa”
21
Panca marinated ½ chicken, crispy yucca, succotash, and pickled pepper salad.
Tablones
Tequila and beer-marinated boneless short ribs served over house rice with a smoky tomatillo-tomato-chipotle
sauce, and topped with tri-colored roasted peppers.
23