Chilled Lobster and Mango, Seared Scallop Warm Papaya Vinaigrette 

- 16.

Seared Hudson Valley Foie Gras, Pain Perdu, Apple Marmalade 

- 16.

Huitlacoche Tamales, Saffron Sweet Corn Puree 

- 10.

Kobe Beef Carpaccio, Baby Greens, Chile de Arbol Salsa 

- 14.

Hamachi Ceviche, Roasted Tomato Vinaigrette, Sliced Avocado 

- 8.

Kumamoto Oysters and Champagne Mingonette 

- 10.

Baby Lolla Rossa, Poblano, Manchego Brulee, Sherry Vinaigrette, Garlic Croutons 

- 7.

English Cucumber and Heirloom Cherry Tomatoes, Cilantro and Lime Vinaigrette, Queso Cotija 

- 6.

Squash Blossom Soup 

- 9.

Poblano and Asparagus Soup, Ham Hock 

- 8.

Coho Salmon, Wilted Baby Spinach, Chorizo and Cannelini Beans, Jalapeno Beurre Blanc 

- 30.

Prime Carne Asada, Gnocchi with Chipotle Brown Butter, Guajillo Demi 

- 38.

Potato Wrapped Sea Bass, Arroz a la Veracruzana, Mussels 

- 36.

Agave Nectar Glazed Duck Breast, Shitake and Nopal Cactus Risotto 

- 32.

Rack of Lamb, Roasted Fingerlings, Grilled Eggplant, Cilantro Pesto 

- 42.

Halibut, Dijon Spaetzle, Heirloom Organic Cherry Tomatoes, Brussels Sprouts, Tomatillo Sauce 

- 28.

Imperial Farms Kobe Style Ribeye, Truffled Potato Puree, Black Truffle Reduction 
(Price shown per Ounce, 4 oz minimum)
- 18.

Five Course Tasting 
Tuesday - Saturday
- 60.

Three Course Tasting Menu 
Tuesday, Wednesday & Thursday

Five Course Wine Pairing 
Tuesday - Saturday
- 40.

Key Lime Goat Cheesecake, Cajeta 

- 8.

Tres Leches Crème Brulee 

- 6.

Chocolate Marquise Cake, Lemon Crème Fraiche 

- 9.

Saffron Panna Cotta, Blood Orange Gastrique 

- 8.

“Banana Nut Bread”, Coconut Cream Cheese Ice Cream 

- 8.

Horizontal Flight of Reserva Tequila 

- 75.

Churros, Tea De Chocolate 

- 7.