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SALSAS DE LA CASA
SERVED WITH HOMEMADE CHIPS
SMOKY CHIPOTLE 4.00
CHARRED TOMATILLO-JALAPENO 4.00
FIRE HABANERO 4.00
GUACAMOLE
SIGNATURE FRESH-MADE GUACAMOLE 10.00
ADD A TOPPING
SIKIL-P’AK 5.00
PUMPKIN SEED/CILANTRO HUMMUS AND POMEGRANATE SEEDS.
POLLO 5.00
ADOBO CHICKEN CRACKLING, GRILLED SPICE PINEAPPLE.
ATUN 7.50
TUNA TARTARE, HABANERO-LME, AND CUCUMBER MANGO RELISH.
AL PASTOR 5.00
THIN SLICE HOUSE ADOBO PORK, BACON, AND GRILLED PINEAPPLE/HABANERO ESCABECHE.
SMALL BITES
BOTANAS
ELOTE LOCO 8.00
GRILLED CORN ON THE COB, RED CHILE AIOLI, HOUSE ADOBO CHILE POWDER, AND QUESO FRESCO.
CORN TRUFFLE TORTITAS 16.00
CORN CAKE FRITTERS, BLACK BEANS, CARAMELIZED ONIONS, POBLANO PEPPERS, JUMBO LUMP CRAB MEAT. ANO TRUFFLE AIOLI.
FLAUTITAS DE POLLO 10.00
CRISPY ROLLED-UP MINI CORN TAQUITOS, PULLED CHICKEN, AVOCADO MOUSSE, CREAMY BLACK BEAN, AND CHIPOTLE AIOLI.
TOSTADITAS
(CRUNCHY MINI CORN TORTILLAS)
GUAVA CABRA 10.00
GOAT CHEESE, GUAVA PASTE, BLACK BEANS, AND POMEGRANATE SEEDS.
TUNA TARTARE 15.00
PUMPKIN/CILANTRO HUMMUS, SESAME OIL, AND MANGO PICO DE GALLO.
CANGREJO 18.00
JUMBO LUMP CRAB MEAT, GUACAMOLE, GRILLED CORN, AND LIME JALAPENO EMULSION.
ENTRADAS
STARTERS
OSTRAS (RAW OYSTER OF THE DAY) M/P
CHIPOTLE MIGNONETTE, GINGER-LIME RELISH, AND HORSERADISH SAUCE.
CEVICHES
DE PEZ 14.00
CURED BASS FISH IN LIME-LULO JUICE, CUCUMBER, PICKLED RED ONIONS, TOMATOES, AVOCADO, CHILE SERRANO, AND SWEET POTATO CHIPS.
MAYA 16.00
AHI TUNA, SHRIMP, CURED BASS FISH IN LIME-LULO JUICE, COCONUT GINGER HABANERO, PAPALO OIL, AND SWEET POTATO CHIPS
SIKIL-P’AK (MAYAN DIP) 12.00
TOASTED PUMPKIN SEEDS, ROASTED TOMATILLO, LIME, JALAPENO, QUESO FRESCO, POMEGRANATE SEEDS, AND HOMEMADE MEXICAN FLATBREAD.
PALOMITAS DE COLIFLOR 10.00
CRISPY BEER-BATTERED TEMPURA CAULIFLOWER FLORETS, VALENTINA SWEET CHILE SAUCE, AND ROASTED PEANUTS.
QUESO FLAMEADO 12.00
MELTED CHEESE CASSEROLE SKILLET, HOMEMADE CORN TORTILLAS, GUACAMOLE, AND SALSA
EXTRAS
NOPALES CON HONGOS 4.00
GRILLED CACTUS AND MUSHROOMS.
CHORIZO CON RAJAS 5.00
PORK CHORIZO, POBLANO PEPPERS, AND CARAMELIZED ONIONS.
SOUP AND SALADS
CALDO TLALPENO 12.00
CHIPOTLE-TOMATO BROTH, PULLED CHICKEN BREAST. VEGETABLES, RICE, FRIZZLED TORTILLAS, AVOCADO, AND QUESO FRESCO.
BOTANICA (HOUSE SALAD) 10.00
MIX GREENS, TOMATOES, JICAMA, AVOCADO, CUCUMBER, AND PASSION FRUIT VINAIGRETTE.
REY CESAR 11.00
ROMAINE HEARTS, QUESO FRESCO, BOLILLO AL GRATIN, AND CREAMY CAESAR DRESSING.
BITOL - MEXICAN HANDCRAFTED CANTINA
PLATOS FUERTES
ENTREES
ENCHILADAS SUIZAS (STUFFED ROLLED UP TORTILLAS) 23.00
PULLED CHICKEN, FRESCO/COTIJA/MONTEREY JACK CHEESE, CHARRED TOMATILLO SALSA, AL GRATIN.
ENCHILADAS CON MOLE (STUFFED ROLLED-UP TORTILLAS) 24.00
A TRIO OF MEXICAN CHEESES, CILANTRO, RED ONIONS, ROASTED ADOBO POTATOES, AND BITOL MOLE.
MEDALLON DE ATUN 26.00
SESAME SPICE RUB PAN-SEARED TUNA, CUCUMBER, CORN, BLACK BEAN CACTUS SALAD, MISO CREAM, AND HOJA SANTA CITRUS EMULSION.
POLLO CON MOLE 25.00
AIRLINE CHICKEN BREAST, QUESO FRESCO, ENCHILADA, AND BITOL HOUSE MOLE.
CARNITAS MICHOACAN 24.00
SLOW COOKED PORK BUTT IN A COPPER CAZO, ORANGE, LIME, HERBS, FIVE CHILE SALSA, CRISPY PORK BELLY, HOMEMADE PICKLED VEGETABLE, AND TORTILLAS DEL COMAL.
PUERTO DE MARISCOS 29.00
SHRIMP, BLACKENED SEA BASS, SEARED TUNA, CREAMY POBLANO TRUFFLED RICE. SALSA NEGRA.
STEAK ON A STONE
COOKED ON LAVA STONE AT THE TABLE SERVED WITH TRUFFLE SAUCE, PAPALO CHIMICHURRI, AND BITOL FRIES
NEW YORK STRIP 12 OZ 47.00
FILET MIGNON 8 OZ 45.00
PARA ACOMPANAR
SIDES
NOPAL ASADO (GRILLED CACTUS) 6.00
SWEET PLANTAIN 5.00
BITOL FRIES 7.00
SAUTEED MUSHROOMS AND PEPPERS 7.00
CORN/CHIPOTLE MAC & CHEESE 9.00
ARROZ A LA MEXICANA (MEXICAN RICE) 5.00
FRIJOLES REFRITOS NEGROS (BLACK BEANS) 5.00
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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