Valentine's Day

Ostiones con aguachile de manzanilla

Half dozen Massachusetts Wellfleet oysters on the half shell with a chamomile, lime and cucumber broth

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

Ensalada de palmitos

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber and avocado with a grapefruit- papaya dressing

Coctel de langosta y cayo de hacha

Traditional cocktail made with Maine lobster, scallops, tomato, red onion, Japanese peanuts, chile morita and avocado

Taco Carne Asada

Grilled waygu beef, chile arbol, tomatillo and tomato salsa molcajete, cilantro and lime

Taco al pastor

Spit roasted pork shoulder with a tomato, pineapple and guajillo salsa

Taco hongo frito

Fried shiitake mushrooms tossed in a guajillo salsa with shredded cabbage and carrot

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

Chamoyada

Mezcal-lime sorbet with fresh mango, pineapple, cucumber, jicama, mango espuma and a chamoy drizzle

Mole Caliente

Warm chocolate cake filled with mole, topped with vanilla ice cream

Pozole de langosta

Maine lobster, guajillo broth, Mexican hominy, shredded cabbage and Mexican oregano

Alambre de res

Grilled waygu beef skewer with poblano pepper, hickory-smoked bacon served with a pumpkin seed-habanero spread

Tamal de barbacoa de borrego

Oaxacan-style braised lamb tamal with a chipotle morita salsa, avocado mousse, radish and pickled cabbage

Enchilada potosinas

Ancho tortillas filled with Monterey Jack cheese, topped with mushroom, chorizo, green beans, carrots, crema and avocado mousse

Codorniz Yucateco asado

Achiote marinated grilled quail with black beans stewed with cactus and a spicy salsa morita

Frijoles Borrachos con Pato

Rio Zape heirloom beans braised with tomato, bacon, duck and Negro Modelo

Bacalao a la campechana

Campeche-style salt cod over an ancho chile-tomato stew, roasted fingerling potatoes, jalapeno escabeche and salsa

Enchilada de hongos y huitlacoche

Chanterelle mushroom enchiladas in a huitlacoche brown butter sauce with white onion, cotija cheese and cilantro