Xochi

$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

A N T O J I T O

TIRADITO DE ROBALO (GF) - sliced striped bass ceviche, hoja santa, jalapeño, olive oil, lime paired with '13 Trimbach Riesling, Alsace, France

E N T R E M E S

MEMELITA (GF) - toasted blue corn masa pancake, chicken, refritos, salsa verde, queso fresco, crema paired with '20 Domaine de la Denante Pinot Noir, Burgundy, France

P L A T O F U E R T E

CACHETES DE RES (GF) - braised beef cheeks, mole pasilla, quelites, creamy corn rice paired with '17 Bodegas Olarra Tempranillo, Rioja, Spain

P O S T R E

CREMOSO DE CHOCOLATE - dense soft chocolate pudding, air sponge cake, peanut powder, strawberry paired with Fonseca Bin 27 Ruby Port, Portugal

Second Course

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

AGUACHILE DE MARACUYA (GF) - spicy yellowfin tuna, passion fruit, plantain tostada, lime paired with A Little Fresa - prosecco, mezcal, passion fruit, strawberry cordial

E N T R E M E S

TAQUITOS DORADOS (GF) - chicken picadillo Oaxaqueño, mole coloradito, crema, queso fresco paired with Ser-Esa Sour - rye, house made mezcal cherry liquor, lime juice, piloncillo syrup, aquafaba

P L A T O F U E R T E

PATO CON MOLE NEGRO (GF) - duck leg, mole negro, rice, refritos paired with Sol Enchilado - mezcal blanco, orange liquor and chile ancho, lime juice, mole negro syrup, mole bitter, red chili salt

P O S T R E

TARTA DE MANZANA – apple frangipane tart, toffee sauce, whipped ganache, spiced oat crumble, vanilla mezcal ice cream paired with Café y Cigarros - after dinner mezcal cocktail, Licor 43, cream, chocolate ice cream

Third Course

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

SOPA DE HUITLASQUITES (V)(GF) - corn soup, huitlacoche, cotija cheese, crema paired with NV Les Allies Brut Sparkling, Cote D'OR France

E N T R E M E S

TAQUITOS DE PAPA (V)(GF) - crispy potato casserole tacos, chile chilaca, salsa albañil, crema, queso fresco paired with NV Broadbent Vinho Verde, Gaia, Portugal

P L A T O F U E R T E

ENCHILADAS PLACERAS COLORADAS (V)(GF) - deconstructed enchiladas, quelites, Mexican squash, cauliflower, crema, queso fresco paired with '20 Excelsior Cabernet, Robertson, South Africa

P O S T R E

PASTEL DE CHOCOLATE (VG) - Chef Ruben’s vegan chocolate cake, Silk vegan chocolate frosting, macerated cherries paired with Gancia Moscato D'Asti, France

$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

CAMARONES ISTMEÑOS (GF)

shrimp sautéed with chile de ajo, creamy corn rice

ENSALADA DE GUAYABA CON POLLO (GF)

grilled chicken breast, mixed greens, beet purée, caramelized guava, cucumber relish, cranberries, guava dressing

TACOS DE PATO (GF)

roasted duck, salsa albañil, refritos, chicharron

CHILE RELLENO DE POLLO (GF)

poblano pepper stuffed with chicken and cheese, mole manchamanteles, queso fresco, rice

ENCHILADAS PLACERAS COLORADAS (V)(GF)

deconstructed enchiladas, quelites, Mexican squash, cauliflower, crema, queso fresco

PESCADO (GF)

catch of the day, mole amarillo, summer vegetables

ENMOLADAS DE RES (GF)

folded corn tortilla bathed in mole pasilla, wood-grilled skirt steak, plantain, crema, queso fresco, rice

COSTILLAS DE PUERCO (GF)

crispy pork ribs in mole coloradito, purslane, potatoes

Second Course

TRES LECHES DE CHOCOLATE Y COCO

chocolate coconut cake soaked in three milks, toasted meringue

HORCHATA MOUSEE CAKE

chiffon cake, horchata mousse, poleo corn cookie, vanilla-cinnamon-toffee sauce, dulce de leche ice cream

SORBET (VG)(GF)

seasonal sorbet of the day, fresh fruit

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