Hugo’s

$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

P A R A C O M E N Z A R

Aguachile Rojo (GF) - shrimp, cucumber, avocado, onion, tomato, Valentina-lime dressing paired with '20 Verdicchio Castelli di Jesi, Marche, Italy

E N T R E M É S

Tostadas de Atún (GF) - crispy corn tostadas, tuna, chipotle mayo, cilantro, avocado mousse paired with '22 Olema Rosé, Provence, France

P L A T O F U E R T E

Pescado a la Veracruzana (GF) - seared catch of the day, salsa Veracruzana, broccolini, onion, arroz blanco paired with '20 Neyers Chardonnay, Carneros, CA

P O S T R E

Tarta de Fruta - seasonal fruit tart, white chocolate cream, vanilla spongecake, amaranth tuile cookie paired with '22 Saracco Moscato d'Asti

Second Course

P A R A C O M E N Z A R

Sopecitos de Pato (GF) - masa cakes topped with duck, mole Poblano, queso blanco, sesame seeds paired with Hugo Rita - tequila, Triple Sec, agave, lime

E N T R E M É S

Tostada de Tinga de Pollo (GF) - crispy tostada, chicken in roasted tomato-chipotle stew, refritos, queso fresco, avocado, radish paired with Watermelon Ranchwater - tequila, watermelon, lime, Topo Chico, chamoy, Tajín

P L A T O F U E R T E

Filete Oaxaqueño (GF) - 8 oz petite filet, mole pasilla, mushroom-black bean tamal paired with Sangre Azteca - tequila, hibiscus ginger beer, hibiscus syrup, lime

P O S T R E

Tres Leches de Horchata - white cake soaked in three milks flavored with horchata, vanilla-cinnamon cream, seasonal fruit, berry cream paired with Carajillo - shot of espresso, Licor 43

Third Course

P A R A C O M E N Z A R

Enmolada en Mole Amarillo (V)(GF) - folded corn tortilla bathed in mole amarillo, queso fresco, crema paired with '20 Maison Les Alexandrins Viognier, Rhone, France

E N T R E M É S

Tacos Dorados de Papa (VG)(GF) - crispy potato tacos, avocado-tomatillo salsa, Napa cabbage, pickled onions paired with NV Pierre Sparr Cremant, Alsace, France

P L A T O F U E R T E

Coliflor a la Parilla (VG)(GF) - grilled cauliflower steak, pipián rojo, mojo de ajo, mushrooms paired with '20 Planet Oregon Pinot Noir, Willamette, Oregon

P O S T R E

Pastel de Chocolate (VG) - Chef Ruben's vegan chocolate cake, Silk vegan chocolate frosting, macerated cherries paired with Taylor Fladgate 20 Yr Tawny Port