Fortuna's Row

SHARING PL ATES

• COLIFLOR26

  grilled cauliflower, guajillo gochujang, celeriac

  vegangluten-freedairy-free
• RES80

  grilled alberta ribeye, enchilada sauce, duck fat mashed potatoes

  gluten-free
• POLLO55

  grilled chicken al pastor, pineapple, encurtido, heirloom corn tortilla

  dairy-freegluten-free
• COSTILLA85

  tamarind glazed braised shortrib, sweet corn polenta, bok choy

  gluten-free
• CHANCHO55

  grilled porkchop, encocado, summer squash, chimichurri

  dairy-freegluten-free
• PATO75

  green rice, confit duck leg, grilled duck breast, duck sausage, sunnyside egg

  gluten-freedairy-free

SNACKS

• BREAD24

  rotating bread and spreads

• EMPANADA15

  braised beef seco, duck fat pastry, carrot and fennel salsa

• OYSTER4/pc

  leche de tigre, habanero oil

  dairy-freegluten-free
• AVOCADO18

  avocado and pea guacamole, confit tomato, sesame salsa

  dairy-freegluten-free
• TACO6

  confit eggplant, miso, corn tortilla

  gluten-freevegan
• UNITA15

  shrimp croquette, panca sweet chili sauce, bacon

SMALL PL ATES

• ENSALADA25

  seasonal vegetables, caesar, smoked beef, croutons

  gluten-freevegan
• ESQUITES33

  cream of corn, roasted bonemarrow, queso fresco

  gluten-freevegan
• MUCHAME29

  aji tuna, caper dressing, tostada, avocado crema, parmesan

  gluten-freedairy-free
• TIRADITO29

  salmon, tamarind, pachikai, sweet potato chips

  dairy-freegluten-free
• PINCHO25

  charcoal grilled sirloin, shoestring potato, morita salsa

  gluten-freedairy-free
• PROVOLETA28

  melted provolone, fried mushroom, chimichurri, toast

  vegan

First course

• a breakfast taco

  layered with fried egg, pico de gallo, and pachikai on a warm flour tortilla

• a granola bowl

  with yogurt, fresh fruit, and housemade granola

Second course

• a frittata

  arrives with entomatada, sautéed mushrooms, cotija, and corn chips, offering something deeply comforting but still lively with acidity and texture

• the torta ahogada

  brings chicken tinga, guajillo salsa, pickled onions, and a fried egg together in a sandwich that feels both messy and deliberate in the best way

• tacu tacu

  Peruvian fried rice and beans topped with poached eggs, chorizo ragù, and llajua—might be the quiet standout, bringing bold flavours that are rarely seen on Calgary brunch menus

Dessert

• a concha

  topped with masa craquelin and housemade fruit compote

• churros

  dusted in canela sugar and paired with salted coconut caramel

MOCKTAILS/MÓCTELES

• Manzanilla12

  chamomile, lychee, sparkling wine, mint

• Frambuesa13

  sweet vermouth, italian aperitif, grapefruit, raspberry, soda

• Piña14

  noa spiced rum, amaretto, pineapple puree, lime

NON-ALCOHOLIC BEER & CIDER/CERVEZA Y CIDRA SIN ALCOHOL

• Collective Arts 0.4% Ipa10

  Ontario

• Mionetto 0.0% Sparkling Wine13

  Germany

• Peroni 0.0%9

  Italy

• Bulwark 0.0% Peach Cider13

  Nova Scotia

COFFEE/CAFÉ

• Cappuccino6
• Latte6
• Oat Milk1
• Espresso4
• Americano5
• Teapot9

  jasmine, earl grey, chamomile, peppermint

OTHER/OTRA

• Sparkling Water8

  S.Pellegrino

• Juice4

  Inca Kola

• Still Water7

  Acqua Panna

• Soda4

  Ginger Beer

The Menu

The evening begins with a series of exquisite small plates, each offering a unique and tantalizing taste of Mexico's culinary heritage:

• Tostada

  Brioche, Australian Wagyu Tartare, Uni

• Japanese Taco

  Shiso Tortilla, Shiso, Hamachi, Wasabi, Furikake

• Scallop

  BC Scallops, Apples, Pisco

• Spanish Taco

  Saffron Tortilla, Lobster, Bacon Croquette

• Quesadilla

  Spot Prawn, Costra, Soubise

• Filipino Taco

  Wild Rice Tortilla, Tocino, Honeydew Atchara

• Korean Taco

  Romaine Tortilla, Soft Shell Crab, Gochujang

Street Taco Stand

Midway through the evening, the experience transitions to a street taco stand, evoking the bustling streets of Mexico City. Here, guests can indulge in a selection of mouthwatering tacos:

• Street Taco Stand

  Carnitas, Al Pastor, Cachetes, Chorizo Con Papa, Suadero, served with Salsas and Small Micheladas

Dessert & Parting

The journey continues with a delightful dessert amuse, leading to the final sweet treat:

• Dessert Amuse
• Frozen Sweet Potato

  Candied Sweet Potato Semifreddo, Caramel, Condensed Milk, Spiced Nuts

• Parting Gift

COURSE ONE

• bread

  rotating bread and spreads

• provoleta

  melted provolone, friend mushroom, chimichurri, toast (NF, VG)

COURSE TWO

• ensalada

  seasonal vegetables, caesar, smoked beef, croutons (NF, DF*, GF*, VG*)

• avocado

  avocado and pea guacamole, confit tomato, sesame salsa (NF, DF, V, GF**)

• esquites

  cream of corn, roasted bonemarrow, queso fresco (NF, GF, VG**)

COURSE THREE

• coliflor

  grilled cauliflower, guajillo gochujang, celeriac, slaw (NF, GF, VG)

• res

  grilled alberta ribeye, enchilada, duck fat mashed potatoes (NF, GF)

• pato

  green rice, confit duck leg, grilled duck breast, duck sausage, sunny side egg (NF, GF)

DESSERT

• oropendola

  basque cheesecake, passionfruit, sherbert, amaranth tuile, honey (NF, VG, GF)

• enredo

  cassava funnel cake, piloncillo roasted peach, mango sorbet (NF, V, GF)

COURSE ONE

• bread

  rotating bread and spreads

• avocado

  avocado and pea guacamole, confit tomato, sesame salsa (NF, DF, V, GF**)

• ensalada

  seasonal vegetables, caesar, smoked beef, croutons (NF, GF**, VG**)

COURSE TWO

• coliflor

  grilled cauliflower, guajillo gochujang, celeriac puree (NF, GF, VG)

• pollo

  half chicken al pastor, pineapple, encurtido, corn tortilla (NF, DF, GF)

• chancho

  grilled porkchop, encocado, summer squash, chimichurri (NF, DF, GF)

DESSERT

• bergamota

  cinco leches, brown sugar sponge, earl grey chantilly, macerated berries (NF, VG)

• sorbete

  rotating flavours, fresh fruit, tajin (NF, V, GF)

• Peruvian Ceviche

  a refreshing and tangy dish made with fresh tuna, sweet potato, cancha, and fried calamari.

• Scallop Chicharron with Escabeche and Pachikai

  a dish that combines crispy fried scallops with a spicy pickled vegetable and herb sauce.

• Causa

  a traditional Peruvian dish that features mashed potatoes topped with grilled octopus, pork belly, and olive salsa.

• Arroz Negro

  a savory black rice dish made with trout, pea puree, salsa ocopa, and turnip.

• Arroz con Leche

  a fried rice pudding topped with Natilla and apple.

• JASMINE17 2OZ

  pisco, sake, coconut rum, jasmine blossom, egg white*

• CHABACANO17 2OZ

  pisco, bacardi caribbean spiced, apricot liqueur, tamarind, lime, ginger beer

• ROSA18 2OZ

  dillon's gin, xila, select aperitivo, rose ume-shu, raspberry shrub, guava, grapefruit

• KOLA19 2OZ

  rémy martin vsop, pisco, vanilla, amaretto, inca kola reduction, amargo chuncho bitters

• PONCHE15 3OZ

  mexican mulled wine punch, rotating flavours, served cold

• TAPATÍA18

  In Jalisco, the women are called Tapatías, radiant, proud, and quick to laugh, with a spirit as bright as the sun over the Sierra. This cocktail captures that charm: tequila and yuzu sake brightened with grapefruit and lime, a sparkling Paloma that’s bold, elegant, and impossible to forget. INGREDIENTS Patrón Silver, St. Germain, Yuzu Sake, Grapefruit, Lime, Ube, Soursop Soda ST YLE Tangy Paloma POUR 1.5oz STATE Jalisco NOTES Force-carbonated for fine bubbles

• MELIPONA17

  A golden spritz inspired by the sacred Melipona bee and the honeyed Xtabentún, a liqueur born from her delicate work. Bright with citrus and floral honey, it recalls mango on a hot afternoon in Izamal, the “yellow city” shimmering in the sun. INGREDIENTS Satvrnal Gin, Xtabentún*, Aperitivo, Peach, Spiced Mango Purée, Lemon, Soda ST YLE Floral & Fruity Spritz POUR 2oz STATE Yucatán NOTES Contains honey-based liqueur

• XOCOATL19

  Xocoatl, meaning "bitter water" in Nahuatl, the original cacao elixir, captures Oaxaca in a glass: dark, layered, and deeply rooted. Regional mezcal and sugarcane aguardiente meet a vermouth infused with mole spices, lifted by a flash of coffee and chile. INGREDIENTS Mezcal, Aguardiente, Campari, Mole Infused Vermouth, Chili Liqueur ST YLE Mole Negroni POUR 2oz STATE Oaxaca NOTES Spirit-forward, bitter, and ceremonial

• BRASA18

  In the volcanic highlands of Michoacán, the earth still breathes through fire and soil. Brasa is what the fire leaves behind, warmth that still breathes in the dark. The cocktail glows like an ember: mezcal and hoja de aguacate for smoke and earth, berries for sweetness and life, and a red wine float that lingers like a memory. INGREDIENTS Derrumbes Michoacán, Elderberry Liqueur, Blackcurrant, Raspberry Shrub, Avocado Leaf, Lemon, Egg White* ST YLE Berry Sour POUR 2oz STATE Michoacán NOTES Contains egg white; ask for vegan foamer

• CANTINA18

  Puebla’s menjurjes, potions once crafted by monks blending ancho chiles, herbs, and fruits, were originally served in cantinas. This modern mix fuses tamarind’s tang, pineapple’s warmth, and a hint of ancho smoke, a tribute to Puebla’s inventive spirit. INGREDIENTS Patrón Silver, Grey Goose, Xila, Ancho Reyes, Tamarind, Pineapple Purée, Lime ST YLE Spiced Margarita POUR 1.5oz STATE Puebla NOTES Warm, expressive spice

• BRUJA19

  Shaped by centuries of trade, Veracruz’s spirit blends island rum with cacao, sugar, and coastal herbs. Healers once prepared cortaespantos, potions to calm the spirit and restore balance. This drink carries that lineage: dark rum and coffee echo the Veracruz port, while herbal amaro, banana, and dulce de leche bring tropical warmth. INGREDIENTS Dark Rum, Coffee Liqueur, Máxico Místico Cortaespantos, Banana & Coconut Dulce de Leche Foam ST YLE Tropical Coffee Cocktail POUR 2oz STATE Veracruz NOTES Made with vegan dulce de leche; dessert-leaning

• SIERRA25

  Born from the borderlands where Bacanora has been made in the shadows of the Sierra Madre, Sierra honours the Yaqui homelands and the quiet rituals of the mountains. Ribeye fat-washed Rémy Martin VSOP gives the drink its warm, earthy heartbeat; Yoowe Bacanora adds the wild desert edge; and a touch of Black Label brings the smoke of distant mesquite fires. INGREDIENTS Bacanora, Ribeye washed Rémy Martin VSOP*, Black Label, Amaro Averna, Maple ST YLE Smoky Sazerac POUR 2.5oz STATE Sonora NOTES Contains beef fat

SPARKLING WINE/ESPUMOSO

• NV La Pieve Pergolo Prosecco Treviso - Glera19

  Veneto, Italy

• NV Cantina di Soliera Lambrusco di Sorbara - Lambrusco21

  Emilia-Romagna, Italy

ROSÉ/ROSA

• Garzón Estate Rosé de Corte - Pinot Noir, Merlot, Marselan22

  Maldonado, Uruguay

WHI TE/BL ANCO

• 2023 Animus Vinho Verde - Loureiro, Arinto18

  Vinho Verde, Portugal

• 2020 Piattelli Reserve Cafayate - Torrontes19

  Salta, Argentina

• 2019 Arboleda - Chardonnay21

  Aconcagua Valley, Chile

RED/TINTO

• 2023 La Maldita Garnacha - Grenache19

  Rioja, Spain

• 2023 Trapiche Reserve - Malbec21

  Mendoza, Argentina

• 2023 La Mascota - Cabernet Sauvignon21

  Mendoza, Argentina

• 2022 Arboleda - Carménère22

  Colchagua Valley, Chile

BEERS & CIDER/CERVEZAS Y SIDRA

• Ol’Beautiful Abrazo Mexican Lager9

  Calgary - 355 ml

  gluten-free
• Night Gallery Hazy Pale Ale13

  Calgary - 473 ml

• Uncommon Haskap Berry Cider13

  Calgary - 473 ml

BOTTLED

• Modelo9

  Mexico - 355 ml

• Negra Modelo9

  Mexico - 355 ml

• ‘88 Pop Rocks Pink Guava Sour15

  Calgary - 473 ml

SAKE/EL SAKE

• Yoshi No Gawa Brewmaster’s Choice Honjozo Sake85

  Japan, Niigata