Two stories of seating are broken into smaller spaces with colorful art, soaring ceilings and soothing views of the hotel's tropical pool-scapes. The menu offers California-influenced Mexican dishes. Appetizers include rock shrimp empanadas with sauteed poblanos and cheese in a corn pastry, and green-corn tamales. Filling beef-based entrees as well as lighter fish and chicken dishes are available, like the grilled skirt steak marinated in garlic, cilantro, cumin and lime.
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