Clandestino Menu (Update 2025)

Served with mixed greens, cucumber, mango, bell pepper, jicama, carrot, green apple, red onion, tomato, avocado, corn and a mango vinaigrette.

Served with mixed greens, tortilla strips, red onion, radish, avocado, corn, serrano chiles, bell pepper and a simple olive oil and lemon dressing.

Served with mixed greens, jalapeno, red onion, mango, avocado, sesame seeds, tortilla strips, and a ginger-honey dressing.

Served with romaine lettuce, grilled avocado, grilled asparagus, grilled zucchini, tortilla stripes, sweet corn, and a cilantro-lime vinaigrette.

Served with mixed greens, green apple, carrots, mint leaves, and a watermelon serrano vinaigrette.

Served with hominy, salsa verde, pork, onion, cabbage and a tostada on the side with crema.

Two tacos with achiote marinated diced pork, onions, cilantro and pineapple in house made corn tortillas. Served with red rice and pinto beans.

One taco with corn and caramelized onions in a house made corn tortilla. Served with guacamole, red rice and pinto beans on the side.

Two tacos with grilled carne asada and pico de gallo in house made corn tortillas. Served with guacamole, red rice and pinto beans on the side.

Two tacos with slow-roasted pork and pico de gallo in house made corn tortillas. Served with red rice and pinto beans.

Two tacos with grilled chicken, queso fresco, and pico de gallo in house made corn tortillas. Served with red rice and pinto beans.

One taco with sauteed peppers and onions, red cabbage, dried chile pesto in a house made flour tortilla. Served with chipotle crema, white rice and pinto beans.

Two tacos with beer battered sole fish, cabbage, pico de gallo, creamy cilantro salsa and avocado in house made corn tortillas. Served with white rice and pinto beans.

One taco with napa caddage, pico de gallo, and dill cream suce in a house made corn tortilla. Served with white rice and pinto beans.

Two tacos with chipotle marinated shrimp, caggage, pico de gallo, and avocado in house made corn tortillas. Served with chipotle mayo, white rice and pinto beans on the side.

Lobster tail grilled with chile oil, two house made flour tortillas, cabbage, pico de gallo, and avocado.

One taco with sauteed poblano peppers, corn, red onion, oyster mushrooms,queso fresco, and roasted poblano sauce in a house made corn tortilla. Served with green rice and pinto beans.

One taco with romesco sauce, red cabbage, roasted pineapple sauce, coconut flakes, roasted pepitas and cilantro in a house made corn tortilla. Served with green rice and pinto beans.

One taco with mango salsa, cabbage, radish, cilantro, sweet chile sauce and avocado in a house made flour tortilla. Served with pickled ginger, white rice and pinto beans on the side.

One taco with cilantro and onions in a house made corn tortilla. Served with red rice and pinto beans.

Served with grilled skirt steak, guacamole, pinto beans, roasted jalapeno and your choice of house made tortillas. Topped with grilled onions.

Cooked over low heat for two hours with a variety of spices, fruits and dried chiles. Accompanied by red rice and crispy tortilla strips.

Slow cooked pork in a banana leaf. Served with a side of red rice, house made corn tortillas, and a tomatillo sauce.

Served with roasted fingerling potatoes, cipollini onions, bacon and roasted bell peppers.

Served with red rice and bone marrow topped with barbacoa, radish-cilantro and served with corn tortillas.

House made tomato flour tortilla, beef stew, red rice, refried beans. Served with a side of fresh guacamole, watercress saladand red salsa.

Served with grilled skirt steak, guacamole, pinto beans, roasted jalapeno and your choice of house made tortillas. Topped with grilled onions.

Stewed vegetables stuffed into a lightly fried potato. Accompanied by a nopales salad, heart of palm, black beans, avocado and red tomatillo sauce.

Choice of protein on flour tortillas. Served with pico de gallo, salsa verde and bean dip on the side. Can only choose one type of tortilla.

Served with red salsa.

Served with red salsa.

Served off the cobb with mayo, cotija, paprika, cayenne pepper, cilantro and lemon zest.

Onion, squash, zucchini, tomato, corn

Three house made tortillas.

Served with red rice.

Served with fries.

Served with red rice.

Served with fries.

Served with fries.

Serrano infused tequila, V-, clamato

Serrano infused vodka, V-, clamato

Vodka, lime juice, simple syrup, cranberry

Rum, lime juice, coke

Vodka, pineapple juice, chambord

Gin, lime juice

Gin, vermoth rinse of glass

Gin, grapefruit juice

Vodka, Lemon juice, simple syrup, triple sec

Vodka, rum, tquila, gin, triple sec, lemon juice, coke

Rye, sweet vermouth, bitters

Rum, lime juice, simple syrup, muddled mint, soda water

Vodka, lime juice, simple syrup, ginger beer

Gin, sweet vermouth, campari

Bourbon, bitters, simple syrup, orange bitters

Vodka, orange juice

Tequila, grenadine, orange juice

Vodka, with a vermouth rinse on the glass

Whiskey, egg white, lemon juice, simple syrup

Satori blood orange blend.

Tito's coffee trail.

House made.

House made.

Fresh squeezed.

House made.

Choice between cucumber, watermelon, Felipe Orlando or guava.

House made.

Choice of coke, diet coke, sprite, Dr. Pepper and club soda. Free refillsGinger beer no free refills.

Liter glass bottle.

Liter glass bottle.

Fresh squeezed.

Made with blood orange herbal iced tea.

Fosforo Mezcal Tobala-UnagedFosforo Mezcal Tobala Penca-Aged - months in glass with a cooked agave leaf

Napa, California: Aromas of vanilla, fig, cassis fruit. Integrated tannins and a velvety texture.

Napa, California: Palate dominated by fruit forward personality with secondary bright and balanced tones of black cherry, pomegranate and toasty oak.

Mendoza, Argentina: Notes of tea leaves and a savory palate. Sweet fruit compote with a spicy finish.

Sonoma County, California: Medium bodied with flavors of cherry, cinnamon, white pepper, black tea.

Rhone Valley, France: Smoky complex wine loaded with warm raspberry fruit.

Alfaro, Spain:Medium bodied with bright raspberry and cherry aromas. Smooth finding balance between sweet and bitter.

Mendoza, Argentina: Ripe red berry and plum aromas with a floral, violet like edge and appealing oak influence.

Paso Robles, California: Blackberry jam with the acidic freshness of cranberry creates a flavor balance enhanced by spicy cinnamon, cardamom and clove.

Rias Baixas, Spain: Pear, white peach, sea salt, lanolin, hint of citrus skin. Complex.

Sonoma, California: Aromas of apricot, peach, and other stone fruits. Aromas complimented by light bouquet of vanilla, toast, and most notably caramel.

Tasmania, Australia: Layered aromas and flavors of zesty melon and ripe nectarine. Fresh and youthful on the palate with zingy citrus of lemon and grapefruit.

Columbia Valley, Washington: Bright cirtrus and floral notes.

Seneca Lake, New York: Vibrant mustard flower, white peach, and chamomile notes make this white racy and vivid, with mouthwatering cut on the finish.

Santa Rosa, California: Crisp strawberry flavors met with bright citrus notes and racy, vibrant acidity.

Languedoc, France: Soft pale pink that releases aromas of summer fruits with hints of grapefruit. On the palate fresh and full with great aromaic presitsence.

Central Valley, Chile: Aromas of fresh herbs, grapefruit, green apple. Mineral finish.

Loire Valley, France: Crisp aciditywith notes of lemon, lime, apple, pear. Mineral finish.

Napa Valley, California: Crisp, bright, vivacious. Aromatic wine with orange peel, pear, mango, lemon chiffon, yellow peach.