\\MXDC DINNEr MENU//
CEVICHE
15
SHRIMP (G)
chipotle | smoked peppers | tomato | lime | corn
15
16
ROCKFISH AGUACHILE CEVICHE
cucumber | chile de arbol | red onion | red onions | citrust | soy
16
GUACAMOLE
15
TRADICIONAL (G) (V) (VG)
tomato + onion + cilantro + jalapeño
15
18
LOBSTER & CORN (G)
smoked chiles + red onion + queso fresco
18
QUESO FUNDIDO
15
CUATRO QUESOS FUNDIDOS (V)
oaxaca + chihuahua + cotija + fresco + tortillas
15
18
*ADD TO* CUATRO QUESOS FUNDIDOS
chorizo + poblano peppers + onions
18
SOPAS & ENSALADAS
10
TORTILLA MXDC
tomato + black beans + corn + avocado + chihuahua + mozzarella
10
13
ENSALADA DE JICAMA (V)
orange red chile vinagrette + avocado + watermelon + grapefruit + arugula - (G) & (VG) without dressing
13
13
ENSALADA DE ROMAINE
grilled romaine + roasted garlic caesar + cotija + red chiles + mexican crouton
13
TACOS
Mix and Match $17 ( three tacos per order)
17
CARNE ASADA
soy-ginger marinade | pico de gallo | pickled onion | avocado
17
SHORT RIB MOLE
hoisin braised | carrot slaw | pickled onion | cilantro
16
POLLO
chile marinade | fajita salsa | avocado
16
16
PORK BELLY (G)
pork shoulder | pickled red onion | roasted tomato | avocado
16
16
COCHINITA PIBIL (G)
braised pork shoulder | pickled onion | cilantro | garlic aioli
16
15
HONGOS (G) (V) (VG)
huitlacoche | wild mushrooms | truffled corn salsa | tomatillo
15
17
MAHI MAHI
baja beer batter | grilled pineapple chutney | chipotle aioli
17
17
CAMARONES
choice of sauteed or fried shrimp | cornmeal batter | carrot cucumber slaw | chipotle aioli
17
QUESADILLAS
Add steak or shrimp/ $8 Add Pollo $6
16
KABRA (G) (V)
goat cheese + cotija + mozzarella + chihuahua + arugula + smoked chile aioli
16
22
MARISCADA (G)
lobster + crab + shrimp + piquillo spread + arugula + jalapeño crema + mozzarella + chihuahua
22
18
HUITLACOCHE (G) (V)
mexican corn truffle + arugula + epazote-black truffle chimichurri + mozzarella + chihuahua
18
PLATOS FUERTES /// ENTREES
32
CARNE A LA PARILLA
terres major + chipotle corn on cob + grilled avocado
32
25
POLLO ROSTIZADO
half roasted chicken + chile honey glaze + chipotle corn on cob
25
24
CHILE RELLENO (V)
cauliflower + corn + Brussels sprouts + mushrooms + queso + smoked chile + white truffle sauce + rice & beans
24
29
PESCADO A LA TALLA (G)
grilled branzino + chile de arbol aioli + grilled avocado + rice & beans
29
26
SALMON (G)
pan seared salmon + honey chile glaze + yellow rice + sauteed carrots + zucchini + mushrooms
26
23
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22
MX ENCHILADAS
Carne w/ Mole Rojo (P) or Pollo w/ Mole Verde + yellow rice + black beans + sour cream + queso fresco + white onions
23
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22
30
MX FAJITA
terres major | pollo | camarones | peppers | cherry tomato | red onions | guacamole | pico | warm tortillas | jalapeno
30
28
MX CHIPOTLE PASTA
corn pasta | mussels | shrip | chorizo | chipotle cream
28
29
MOLE DE COSTILLA
soy braised short ribs | chocolate mole | carrot slow
29
42
MX PAELLA PARA DOS (2)
chorizo + lobster + mussels + chicken + shrimp + pork belly + smoked chiles + saffron rice + aioli
42
SUSHI Mexicana
14
Dos Salmones
salmon tartare | seared salmon | avocado | cilantro-ponzu | ikura
14
14
Tuna Picante
miso | serrano peppers | jicama
14
14
MX Tempura
shrimp | cilantro | rice crackers
14
15
Unagi Mole
eel | avocado | soy | chocolate mole | pistachio
15
16
Rainbow
spicy crab | avocado | cucumber | hamachi | tuna
16
15
Scallops Ceviche
cucumber | jicama | orange | yuzu | red onion | wasabi-guacamole
15
16
Enchiladas Tempura
fried hamachi | green tomatillo | tomato | wasabi sour cream
16
14
PHOENIX ROLL
shrimp tempura | avocado | seared tune | chipotle |eel sauce
14
SIDES
8
LEMONGRASS RICE (V)
8
7
BLACK BEANS & SMOKED CHILES (G) (V)
7
9
CILANTRO PESTO BRUSSELS SPROUTS (V)
9
8
GRILLED AVOCADO & PICO DE GALLO (G) (V)
8
7
CORN ON THE COB
7
Add Pollo 6
Add Steak 8
Add Shrimp 8
ADD SALMON 10
V: VEGETARIAN // VG: VEGAN // G: GLUTEN-FREE // P: Contains Peanuts
THERE IS A $3/PERSON PLATING FEE FOR OUTSIDE DESSERT ITEMS & A $35 CORKAGE FEE FOR OUTSIDE WINE
+ Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
*A 20% service charge will be added to groups of 6 or more