Tasting Menu

​​First Course​ 

​​Scallop, Coconut, and Bergamot Ceviche​ 

​​Chili, cilantro, olive oil​  

​​Second course​  

​​Burrata in Green Salsa with quelites​ 

Herbs, tomatillo, serrano, key lime, tostada 

​​​Third course​ 

​ 

​Green Mole​ 

​​Artichoke, spinach, rutabaga, cauliflower​ 

 ​Fourth course​ 

​​​​Octopus Tostada​ 

​​Kalamata and squid ink tortilla, habanero, oregano, dragon fruit, epazote, key lime​ 

​​Fifth course​ 

​​Lobster Taco​ 

​​Valladolid Longaniza, Beans, ​hoja santa 

​​Sixth course​ 

​​Fried Pork belly​ 

​​White kidney bean puree, Purslane salad​ 

​​Seventh course​  

​

​​​Choice of:

​ 

​Tres Leches​ 

​​Burnt milk ice cream, White chocolate frosting, milk crumble, Fried milk​ 

Apple, Wheat, and Beer Foam 

​​Granny smith, pecan, tarragon​