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| STARTERS | ||
| Mexican Salad | Mixed greens with tomatoes, strawberries, fresh Oaxaca cheese & grilled cactus in a citrus vinaigrette | 6 |
| Spring Salad | Mixed greens with julienned jicama, blood oranges & grilled pears in a cilantro vinaigrette | 6 |
| Seafood Bisque | Smooth, creamy soup made with salmon, crawfish & whitefish | 5 cup |
| Black Bean Cakes with Avocado Sauce | Served in avocado sauce, garnished with Oaxaca salpicon & sour cream | 6 |
| Crawfish Ceviche | Marinated in lime, tomato & cilantro; served with chips & guajillo sauce | 6 |
| Chili Relleno | Poblano chili stuffed with grilled vegetables, corn, potatoes & manchego cheese in a cream sauce | 4 |
| Black Bean & Goat Cheese Empanadas | Turnover in a mulato chili sauce, topped with fresh pico de gallo & sour cream | 5 |
| Smoked Salmon Crepe | Stuffed with cream cheese & topped with guava fruit in a light pumpkin seed cream sauce | 6 |
| Salbutes of the Day | Topped with pico de gallo & pickled cabbage; served with jalapeño purée | 6 |
| ENTREES | ||
| Catch of the Day | Ask server for details; market price | ~ |
| Cochinita Pork Pibil | Traditional Mayan oven-roasted grass-fed pork in a deep red achiote sauce over a pim tortilla, topped with pickled onions; served with tok-sel lima beans | 17 |
| Veracruz Duck Mole | Sautéed duck breast in a slightly sweet & mildly spicy chocolate sauce; served with fried plantains & tok-sel lima beans | 18 |
| Escabeche Shrimp | Sautéed shrimp in a pickled lime sauce, topped with fried greens; served with a chili relleno & black beans | 16 |
| Izamal Scallops | Grilled scallops in a salsa negra sauce; served with yuca cake & fried plantains | 17 |
| Merida Beef Tenderloin | Grilled beef tenderloin over a pim tortilla stuffed with beans & cheese in a pipían rojo sauce (dry chili purée), served with stuffed chayote squash | 20 |
| Tulum Trout | Pan-seared trout in a pasilla (light, smoky chili) sauce, garnished with concasse tomatoes; served with corn cake & black beans | 15 |
| Uxmal Salmon | Pan-seared salmon filet in a roasted garlic cuitlacoche (exotic Mexican mushroom) cream sauce; served with tok-sel lima beans & yuca cake | 17 |
| Poc Chuc Chicken | Thin-sliced grilled chicken breast in achiote sauce, topped with French feta cheese & peppers; served with corn cake & fried plantains | 17 |
| Mayapan Chilaquile | Tortilla lasagna with portabella mushrooms, eggplant, squash & manchego cheese in a homemade tomato sauce, topped with fried greens; served with stuffed chayote squash | 15 |
| Vegetable Plate | Choice of 3 sides : Tok-sel lima beans, fried plantains, corn cake, yuca cake, stuffed chayote squash or black beans & chips | 8 |
| Sides sold individually for $3 each | ||
| *18% gratuity for parties of 8
or more* *No split checks for parties of 8 or more* Chef Bruce Ucán ~ 813 E. Market St. Louisville, KY 40206 ~ 502.566.0651 ~ www.themayancafe.com |
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