Restaurant Week Dinner

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

Side Caesar salad of romaine lettuce, parmesan cheese and house-made croutons

Traditional cocktail made with shrimp, tomato, red onion, cucumber, chile morita, avocado and garnished with Japanese peanuts

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco

Meatballs in chipotle sauce with queso fresco and cilantro

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Corn tortilla with melted chihuahua cheese, wild mushrooms mix in a guajillo chile salsa

Wild caught Gulf Coast white shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic

Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro

Grilled adobo marinated chicken thighs with rebosero beans, salsa guajillo and grilled green onions

Yucatán-style pit barbecued pork with Mexican sour orange and pickled red onion

Rebosero Beans with tomato, ancho, guajillo and cascabel chiles. With portabello mushrooms “chorizo”, cilantro and green onions

A traditional sponge cake soaked in a blend of three milks and rum, with pineapple cooked with vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream and pineapple chip

Oaxacan chocolate custard, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit