Hugo’s

$45 Per Person

Restaurant will donate $1 from each dinner sold. Food Bank will provide 3 meals from this donation. Please call restaurant directly for curbside options.

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

Spirits of Mexico - $45

A M U S E

Sopa de Flor de Calabaza (GF)

squash blossom soup

E N T R E M E S

Aguachile (GF)

lime-cured shrimp, blackberry aguachile, mango, serrano, onion, avocado, cilantro

paired with Mango Ranchwater – El Tesoro Tequila, mango and chile essence, topo chico

P L A T O S   F U E R T E

Costilla de Res (GF)

slow-cooked tender short rib, mole de piña, duck fat potatoes, sautéed swiss chard

paired with Margarita de Mole – Vida Mezcal, Los Altos Tequila, mole bitters, lime, dried chile, agave nectar, pineapple-hibiscus salt

P O S T R E

Flan de Cafe de Olla y Avellana (GF)

clay pot coffee flan, carajillo-coffe cream, hazelnut-orange crunch

paired with Chihuahua Campfire – Hacienda de Chihuahua Sotol, 43 Liqueur, Kahlua, espresso martini

OPTIONAL AGAVE PAIRING IS AN ADDITIONAL $25

Street Foods Menu - $45

A M U S E

Sopa de Calabaza (GF)

squash blossom soup

A N T O J I T O

Tostada de Ceviche (GF)

lime-cured catch of the day, charred poblano-tomatillo pico de gallo, avocado, onion cilantro

paired with ‘17 Monte Xanic Sauvignon Blanc – Parras Valley, Mexico

P L A T O S   F U E R T E

Lechon (GF)

braised tender suckling pig with crispy skin, habanero salsa, roasted plantains, crema and tortillas

paired with ‘17 Solar Fortun Cabernet/Syrah – Valley Guadalupe, Mexico

P O S T R E

Gaznate

coconut filling, cajeta ice cream, candied mango

paired with Espuma de Piedre Blanc de Noirs Brut – Valley Guadalupe, Mexico

OPTIONAL PAIRING IS AN ADDITIONAL $26

Menu Vegetariano - $35 (Vegan Options Available Upon Request)

A M U S E

Sopa de Flor de Calabaza (GF) (V)

squash blossom soup

E N T R E M E S

Ensalada de Sandia (V)

watermelon salad, cotija cheese, serrano, radish, mint-tajin dressing

paired with ‘18 Olema Rose – Provence, France

P L A T O S   F U E R T E

Sopes (V)

toasted masa cakes, beans, Mexican squash, cheese, yellow mole or green mole

paired with ‘17 Resonance Pinot Noir – Willamette Valley, Oregon

P O S T R E

Chochoyotas de Maiz y Requeson (V)

corn and cottage cheese dumplings, caramelized pear, piloncillo and hoja santa syrup, blue corn sorbet

paired with ‘15 Kracher Beerenauslese Cuvee Dessert Wine – Burgenland, Austria

OPTIONAL WINE PAIRING IS AN ADDITIONAL $24