New Year's Eve

Cured Hamachi, nopal aguachile, cactus fruit, nopales and serrano peppers Paired with The Scynthians Palomino

Traditional cocktail of local crab meat, Maine lobster, tomato, onion, jicama and avocado Paired with Monte Xanic Chenin Blanc

Sweet potato tamal filled with black beans, topped with guajillo salsa, Mexican crema, queso fresco and pumpkin seeds Paired with Menade Verdejo

Jumbo lumb blue crab mixed with chile piquín, melted Monterey Jack cheese, flambéed with tequila and rajas Paired with Big Salt Riesling and Muscat blend

Salt roasted local beets with cascabel dressing, roasted pecans, goat cheese, pomegranate seeds and radishes Paired with La Salada Grenache Blanc

Char-grilled Spanish octopus with pipián rojo and baby onions Paired with clarified mezcalito punch with pepián orgeat, nixta corn liquor and orange oleo

Grilled half squab with mole manchamate, sweet potatoes, crystal lettuce Paired with tamarind-pineapple infused reposado tequila, citrus, grapefruit soda pop, sal de gusano

Sautéed head on shrimp with garlic, chile chipotle sauce, shallots and rajas Paired with mezcal, sangrita de Jalisco, luxardo maraschino, dolin rouge, chipotle tinture

Heirloom blue corn tortilla stuffed with braised lamb and beef in guajillo chile, mix of Monterey Jack and Oaxacan cheese, onions, cilantro and consomé Paired with Mexican lager chelada, Oaxacan salt or sal de gusano

Baby carrots glazed with carrot juice, topped with Mexican crema, salsa morita, chives, queso fresco, and black truffles Paired with tequila blanco, sweet carrot ginger shrub, lime juice, hot honey, citrus leaf

Grilled Wagyu beef picaña, crispy fried patatoes tossed in a hoja santa picadillo, salsa molcajete, served with tortillas Paired with Rootdown Trousseau

Chicken enchiladas topped with salsa roja made with pasilla and guajillo chiles, topped with Mexican crema and Monterey Jack cheese Paired Bahnez- Espdín Barril mezcal with sangrita de Jalisco, orange and sal de gusano

Carolina gold rice, sautéed with wild mushrooms, huitlacoche and pasilla de Oaxaca, topped with Mexican crema, queso fresco, and epazote herb oil, and shaved black truffles Paired mezcal, infused molito, aztec chocolate bitters, apple and whiskey oak aromatic cloud

Wagyu beef boneless short ribs, braised in tomato, chile ancho, guajillo, garlic, onion, herbs and served with white rice Paired with Cole Ranch Merlot

Poached Maine lobster tail in mole blanco, apricots, roasted cashews and Chelsea dianthus Paired pineapple and chamoy infused gin, Lo-fi amaro, dolin rouge, giffard abricot

Traditional sponge cake soaked in three milks and rum, pineapple cooked with vanilla, brown sugar, hoja santa whipped cream, topped with roasted coconut ice cream Paired with aged rum, coconut liqueur, Oaxacan coffee, vanilla, brûlée orange

Rose ice cream, olive oil cake, raspberry sauce, hibiscus chips, turrón crumbs Paired with Pet Nat Cabernet Franc Rosé

Moist chocolate cake topped with a creamy flan, served with a rich vanilla-coffee caramel sauce and whipped cream Paired with mezcal, cynar, Oaxacan chocolate, all spice, espresso