New Year's Eve

Traditional shrimp cocktail, sea urchin, tomato, red onion, peanuts, chile morita, and avocado

Mango and habañero aguachile, cured mango, green papaya, jicama, and palmitos salad

Crispy corn tostadas with jumbo lumb crab mix, chile piquín, sliced avocados, and nopal pico de gallo

Thinly sliced cooked octopus, citrus-tomato aguachile, serranos, orange and grapefruit segments, topped with red onions and cilantro

Salt roasted local beets with cascabel dressing, goat cheese, coco nib crumble, and watercress

Sweet potato tamal filled with black beans, served with a guajillo salsa, Mexican crema, queso fresco, and pumpkin seeds

Handmade masa pockets filled with bean purée, Huitlacoche, tomatoes, corn, garlic, on top of rich mole rojo

Jumbo lump blue Crab mix with chile piquín, Melted Clover Hill Farms Monterey jack cheese flambéed with tequila, rajas, and served with tortillas

Jumbo lump blue crab mix with chile piquín, Melted Clover Hill Farms Monterey jack cheese flambéed with tequila, rajas, and served with tortillas

Char-grilled Spanish octopus, avocado, roasted corn, salsa macha, radishes

A la planca head on shrimp, served with garlic, chile meco sauce, and lime crema

Carolina gold rice, sauté wild mushrooms, pasilla de Oaxaca, Mexican crema, queso fresco, and epazote herb oil

Mexican vermicelli with Kuginut squash, shallots, mushrooms, chile de árbol, garnished with Pipe Dream Farm goat cheese and toasted pecans

Chicken enchiladas topped with salsa roja made with pasilla and guajillo chiles, crema and cuajada cheese

Slow-cooked boneless short ribs topped with a rich and velvety mole from the town Xico in Veracruz. This traditional mole is made with a unique belend chile mulato and pasilla negro, nuts, seeds, chocolate, and a hint of dry fruits. Comes with your choice of rice or fresh corn tortillas

Grilled hamachi loin, marinated in grapefruit and soy sauce, served with a chile morita salsa, roasted fingerling potatoes, and pickled onions

A traditional sponge cake soacked in three milks and rum, pineapple cooked with vainilla, brown sugar, hoja santa whipped cream, served with roasted coconut ice cream

Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumbles, and fresh passion fruit seeds

This two-layered “imposible cake” switches places during baking, bottom layer features a moist chocolate cake and topped with a creamy flan, served with a rich vanilla-coffee caramel sauce and whipped cream

$25

$17

$12

Crispy corn tostadas with jumbo lumb crab mix, chile piquín, sliced avocados, and nopal pico de gallo

$24

$24

$10

$9

$13

$12

$35

$38

$10

$10

$10

Milagro blanco, Magdala, lime, “salt air”

low-fi aperitif, housemade hibiscus-thyme tea, cinnamon-nutmeg syrup, Aperol, Topochico

Tempranillo, Texas

Silencio Espadin, smoked cinnamon, bitters, brown sugar agua dulce

Blanc Cuvée José, Spain

Milagro blanco, Magdala, lime, “salt air”

$16

Low-fi aperitif, housemade hibiscus-thyme tea, cinnamon-nutmeg syrup, Aperol, topo chico

Tempranillo, Texas

$15

$55

Silencio Espadin, smoked cinnamon, bitters, brown sugar agua dulce

$20

Blanc Cuvée José, Spain

$16

$65