Ciudad Menu

fresh seasonal fish marinated with lime, ginger, and aji amarillo chile

a sampler platter of peruvian ceviche, spinach empanadas, and piquillo peppers with dates, lemon zest, and goat cheese

wild mushroom with warm chipotle sauce and swiss chard with tomatillo sauce

with tortilla strips, mexican cheese, and guacamole

made fresh daily

spiced pepita seeds, white peaches, shaved manchego, and lemon vinaigrette

with chile rajas, plantain croutons, and cabrales blue cheese vinaigrette

grilled chicken breast, orange scented mayonnaise, tequila, romaine lettuce, and chile glazed yams

with tomato, avocado, cuzco corn, calypso beans, cabrales cheese, and plantain chips served on mixed greens with honey chipotle vinaigrette

marinated and grilled chicken breast with caramelized onions, cilantro, serrano chiles, and lime served on warm corn tortillas with tomatillo avocado salsa and spicy tomato

with roasted potatoes, chiles, and mexican cheeses in a corn masa tortilla served with grilled corn salsa, avocado, and chipotle crema

black corn masa tamales filled with sweet shrimp, peppers, scallion, and aji amarillo chile sauce

with mussels, clams, and shrimp in coconut lime broth

marinated grilled chicken on cuban rice with cilantro sauce and pickled tomatoes

with creamy polenta, bloomsdale spinach, and grilled corn salsa

stuffed with potato rajas and cotija cheese; served with quinoa salad and a trio of salsas

niman ranch skirt steak, moorish spices, vegetable samfaina, and papas bravas

cuban pressed sandwich with roasted niman ranch pork, ham, swiss cheese, and dill pickles served with cumin spiced fries

roasted poblano chile stuffed with melted cheese and peppers, wrapped in a burrito with organic refried beans, cuban rice, salsa roja, and grilled corn; served with watercress salad

braised yuca with tomato and mint salsa, green papaya, cabbage, habeñero, and lime

with mole blanco, seared shishito peppers, white beans, hearts of palm, and asparagus

with five herb creamy pearled barley, fresh summer peas and fava beans, and charred yellow tomato saffron emulsion