Dinner Menu
Traditional dishes with a homemade feel; our authentic recipes and combination of rich flavors are prepared with fresh ingredients cooked to perfection.
Antojitos
Guacamole | 17
made fresh just tell us how spicy you would like it; with tomato, onion, jalapeño, cilantro and lime juice. Served with chips and salsa
vegan, gluten free
Yucateco Chicken Wings | 22
habanero tomatillo cilantro sauce, cotija cheese and a lime wedge
Empanadas | 19
baked turnovers filled with ground pork, onions, garlic, roasted peppers, served with chipotle-tomato sauce, fresco cheese and chipotle sour cream
gluten free
Panuchos de Cochinita Pibil | 18
axiote seed marinated roasted pork, shredded over handmade corn shells stuffed with refried black beans; served with avocado, habanero pico de gallo and pickled red onions
Queso Fundido con Chorizo | 20
melted Oaxaca cheese with mushrooms and chorizo
vegetarian option available upon request,, gluten free
Sopes Surtidos | 18
sope assortment, with beans, chicken, shredded pork and sautéed vegetables; with crumbled queso fresco, onion and sour cream
vegetarian option available upon request
Ceviche de Pescado | 20
fresh lime marinated white fish, green olives, jalapeño, onion, cilantro, tomato, avocado and olive oil
gluten free
Tostadas de Tinga | 18
crisp golden handmade tortillas topped with stewed chicken and chipotle sour cream
Tostadas de Atun | 22
marinated tuna carpaccio, soy sauce, sesame oil, chipotle aioli, topped with fried leeks, fried beets and avocado puree
contains nuts
Quesabirrias | 22
braised short rib, corn tortilla, jack cheese, red onion, cilantro, radish and consommé
Sopas y Ensaladas
Pozole Verde | 17
chicken and hominy soup, Sinaloa style, jalapeño chile, tomatillo and spices, topped with radish, lettuce, onion and oregano
gluten free
Sopa de Tortilla | 14
a robust pasilla chile and tomato soup with tortilla strips, cheese and sour cream
gluten free
Sopa de Calabaza | 14
roasted butternut squash soup topped with cilantro oil and fried leeks
vegan
Ensalada Mixta | 14
mixed greens, tomatoes, aged Cotija cheese, dried cherries, candied spicy pecans and cherry vinaigrette
vegetarian, gluten free
| Add Chicken or Tofu + 8, add Shrimp +8
Butter Lettuce Salad | 14
Living Butter Lettuce with jicama, pepitas, orange slices and a raspberry vinaigrette
vegan, gluten free
| Add Chicken or Tofu + 8, add Shrimp +8
Especialdades
Monthly Special: Chile en Nogada | 33
Speciality made dish with a poblano pepper stuffed with ground pork tenderloin and seasonal dried fruits, then topped with a creamy walnut sauce and pomegranate seeds
Torta de Coliflor | 23
fried cauliflower torta over salsa roja, rajas con crema, and cashew crema vegan, gluten free
Mole Poblano | 28
a legendary blend of spices, chiles, nuts and chocolate made into a rich and flavorful sauce, in the traditional Puebla style, served over chicken with rice
contains nuts
Pechuga Rellena | 28
chicken breast stuffed with a mix of huitlacoche, zucchini and fresh corn, served over a roasted garlic sauce
gluten free
Pato en Mole Verde Pipián | 28
pan seared duck breast in a delicious green mole sauce made with pumpkin seeds, tomatillos, nuts and spices
contains nuts
Carnitas | 26
Michoacan style marinated tender chunks of pork, served with guajillo, chile de arbol salsa and rice
Filete Mignon | 35
filet mignon, ancho chile stuffed with seasoned goat cheese, mashed potatoes with sautéed spinach and served with chipotle chile sauce
Chile Relleno | (veg) 22 / (meat) 26
fire-roasted poblano pepper stuffed with your choice of vegetables and cheese or carnitas and chicharron; served over a black bean sauce
vegetarian option available upon request, gluten free
Chamorro de Cordero | 35
lamb shank marinated in a paste of Muscat wine and spices, wrapped in banana leaves and steamed to perfection
gluten free
Camarones con Mole de Tamarindo | 28
sauteed prawns in tamarind mole served with a corn cake
contains nuts
Camarones con Rebozo | 30
pan seared prawns stuffed with Oaxaca cheese, wrapped in bacon, served with chipotle creamy sauce and rice
Tlayuda | (veg) 24 / (meat) 28
– Vegan: large crispy tortilla topped with refried beans, vegan cheese, cashew crema, cactus salad, and seasonal vegetables
– Con Carne: large crispy tortilla topped with refried beans, queso fresco, crema, and cactus salad with choice of: chilorio, cochinita pibil, or tinga de pollo
Salmón Rostizado | 28
roasted salmon served over a bed of lentils with bacon and topped with a nopales salad
gluten free
Pescado del Día | 28
catch of the day, ask your server for details
Para Acompañar
Frijoles Negros | 7
black beans made with epazote herb, topped with quest fresco
vegetarian, gluten free
Platanos con Crema | 10
sweet plantains with cream and cheese
vegan, gluten free
Arroz a la Mexicana | 7
traditional Mexican rice with diced vegetables
vegan, gluten free
Estofado | 10
zucchini, corn kernels, mushrooms, onions and pasilla chile
vegan, gluten free
Carnaval Corn on the Cob | 7
grilled corn on the cob with chili-lime butter and cotija cheese
vegetarian, gluten free
Nopales Y Hongos | 10
grilled young cactus leaves andportobello mushroom strips,
marinated in fresh herbs,roasted garlic, oregano and olive oil
vegan, gluten free
Holy Mole – this place is good! My friend and I dined at Colbri Mexican Bistro (2.0) last night and we were pretty blown away. Top notch cocktails, beautifully presented dishes, lively vibe, friendly service. Who knew that the Presidio could be so much fun?
… For dinner, my friend and I shared the Mole Poblano (Puebla-style spices, chiles, nuts & chocolate sauce served over chicken) and the Quesabrirrias (which is like the love child of a taco and quesadilla). At Colibri, the Quesabrirrias are filled with braised short rib, Monterey jack cheese, red onion, cilantro, and radish, and they come with a yummy consommé for dipping. And trust me, I did a lot of double-dipping.
While I thoroughly enjoyed the Quesabrirrias, the dish I’m still thinking about a day later is Colibri’s Mole Poblano. I was literally licking the sauce off the plate. I didn’t even care if anyone was watching.
Chef de Cuisine Edgar Castro
In response to San Francisco Business Mandates, a 5% surcharge will be added to food and beverage sales.
No personal checks. Visa, Mastercard, and American Express accepted.
Restaurant Hours
MON – THURS: Lunch 11:30am – 4pm | Dinner 4pm – 9pm
FRIDAY: Lunch 11:30am – 4pm lunch | Dinner 4pm – 10pm
SATURDAY: Brunch 10:30am – 3pm | Dinner 3pm – 10pm
SUNDAY: Brunch 10:30am – 3pm | Dinner 3pm – 9pm
HAPPY HOUR: Monday – Friday, 3pm – 6pm