Caracol

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

PARA COMENZAR

Sope de Camote (V)(GF) - crispy masa cake, sweet potato, queso fresco, crema, salsa macha paired with '21 Monte Xanic Grenache Rosé, Valle de Guadalupe, Mexico

ENTREMES

Tiradito de Medregal (GF) - sliced yellowtail ceviche, cucumber, roasted jalapeño, lime juice, mint paired with '21 Nieport Albarino, Vinho Verde, Spain

PLATO FUERTE

Costillas de Puerco (GF) - boneless pork ribs, scalloped potatoes, mole costeño, greens paired with '19 Mas de Volques, Rhone Valley, France

POSTRE

Pastel de Mole y Chocolate Criollo - chocolate and mole cake, coconut sorbet, Mandarin sauce paired with Barbadillo Pedro Ximinez Sherry, Jerez, Spain

Second Course

PARA COMENZAR

Ostiones Asados - wood-roasted Gulf oysters, chipotle butter, cheese, toasted breadcrumbs paired with NV Adami 'Garbel' Prosecco, Teviso, Italy

ENTREMES

Tamal de Pescado (GF) - fish tamal, mole amarillo, greens paired with El Calamar cocktail

PLATO FUERTE

Camarones al Mojo de Ajo (GF) - sautéed shrimp in garlic sauce, creamy corn bomba rice, salsa macha paired with Pasión de Verano cocktail

POSTRE

Cremoso de Lychee y Frambuesa - lychee and raspberry mousse cake, white chocolate, mascarpone cream paired with La Beryl "Fairview" Blanc

Third Course

PARA COMENZAR

Sopa de Berros y Papa (V)(GF) - potato, watercress, leeks, fennel, tomatillo, jalapeño paired with '22 Ingrid Groiss Gruner Veltliner, Niederösterreich, Austria

ENTREMES

Coliflor (V)(GF) - roasted cauliflower, macadamia-costeño pumpkin seed sauce, greens paired with '20 Michel Dolhommeau Melon de Bourgogne, Muscadet Sevre el Maine, France

PLATO FUERTE

Tlacoyo de Vegetales (V)(GF) - masa cake, chickpea purée, roasted vegetables, crema, queso fresco, salsa costeña, avocado salad paired with '21 Miguel Torres Carmenere, Valle de Cachapoal, Chile

POSTRE

Pastel de Chocolate (VG) - Chef Ruben's vegan chocolate cake, Silk vegan chocolate frosting, macerated cherries paired with Cossart Bual 5 year Madeira

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

Tacos de Camarón (GF)

shrimp tacos, refritos, chipotle sauce, corn tortillas

Tostadas de Aguacate (V)(GF)

crispy toasted corn tortillas, crispy fried avocado, refritos, Napa cabbage, pico de gallo, chipotle mayonnaise, queso fresco

Enchiladas del Día (GF)

ask your server for the day’s selection, arroz blanco, refritos

Tacos de Pescado al Pastor (GF)

achiote-rubbed fish tacos, onion, cilantro, roasted pineapple, arroz blanco, corn tortillas

Tlayuda de Carnitas (GF)

large tortilla stuffed with pork carnitas, house-made quesillo, Oaxacan chile, pasilla-ancho sauce, arroz blanco

Ensalada de Pollo (GF)

grilled chicken salad with mixed greens, kale, Brussels sprouts, grapefruit dressing, goat cheese, pistachos

Tlacoyo de Pecho de Res (GF)

masa cake topped with slow-cooked brisket, avocado salad

Second Course

Tres Leches de Mocha

chocolate Veracruz coffee cake soaked in three milks, caramel, candied kumquats

Flan de Coco (GF)

coconut custard, candied rum, pineapple, white chocolate, cream cheese

Sorbet (GF)

sorbet of the day, seasonal fruit

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.