Valentine's Day
$95 per person: choose one from each section
Guests may also choose to order á la carte from the following menu.
First Course
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Ostiones con aguachile de manzanilla
Half dozen Massachusetts Wellfleet oysters on the half shell with a chamomile, lime and cucumber broth
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Tostada con cayo de hacha y erizo
A corn tostada layered with a spicy pumpkin seed spread, avocado, raw scallop, sea urchin and salsa morita
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Ensalada De Palmitos
Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber and avocado with a grapefruit- papaya dressing
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Coctel de langosta y cayo de hacha
Traditional cocktail made with Maine lobster, scallops, tomato, red onion, Japanese peanuts, chile morita and avocado
Third Course
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Taco Carne Asada
Grilled waygu beef, chile arbol, tomatillo and tomato salsa molcajete, cilantro and lime
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Taco al pastor
Spit roasted pork shoulder with a tomato, pineapple and guajillo salsa
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Taco hongo frito
Fried shiitake mushrooms tossed in a guajillo salsa with shredded cabbage and carrot
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Taco Gobernador
Shrimp cooked with poblanos and tomatoes folded into a corn tortilla with monterey jack cheese and then crisped on the griddle with salsa de chile serrano toreados
Fifth Course
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Chamoyada
Mezcal-lime sorbet with fresh mango, pineapple, cucumber, jicama, mango espuma and a chamoy drizzle
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Mole Caliente
Warm chocolate cake filled with mole, topped with vanilla ice cream
Second Course
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Pozole de langosta
Maine lobster, guajillo broth, Mexican hominy, shredded cabbage and Mexican oregano
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Alambre de res
Grilled waygu beef skewer with poblano pepper, hickory-smoked bacon served with a pumpkin seed-habanero spread
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Tamal de barbacoa de borrego
Oaxacan-style braised lamb tamal with a chipotle morita salsa, avocado mousse, radish and pickled cabbage
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Enchilada potosinas
Ancho tortillas filled with Monterey Jack cheese, topped with mushroom, chorizo, green beans, carrots, crema and avocado mousse
Fourth Course
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Codorniz Yucateco asado
Achiote marinated grilled quail with black beans stewed with cactus and a spicy salsa morita
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Frijoles Borrachos con Pato
Rio Zape heirloom beans braised with tomato, bacon, duck and Negro Modelo
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Bacalao a la campechana
Campeche-style salt cod over an ancho chile-tomato stew, roasted fingerling potatoes, jalapeno escabeche and salsa
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Enchilada de hongos y huitlacoche
Chanterelle mushroom enchiladas in a huitlacoche brown butter sauce with white onion, cotija cheese and cilantro