Hamachi tostadas, avocado puree, mango-citrus salsa, and guajilo oil.

Shrimp marinated in line juice, tomatillo, serrano, mint, and micro cilantro.

Sauteed shrimp, chile negro butter, pancetta, and guajillo oil.

Cheese fondue, Spanish chorizo, oyster mushrooms, and fried thyme.

Crisp lettuce, roasted pistachio vinaigrette, granny smith apple sticks, and rainbow carrots.

chipotle-beet masa, swiss chard, sweet potato, peas, roasted red pepper, poblano mint aioli, and lemon-agave cabbage slaw.

Chioggia beet, herb pesto, chile dusted goat cheese, frisee, and flor de jamaica gastrique.

Roasted corn, coconut milk bisque, served with rajas and 3 cheese quesadilla.

Tomatillo chile stew, hominy, purple cabbage, oyster mushrooms, tortilla strips, and fried panela.

Arugula, heirloom tomato, cucumber, sourdough crouton, castelvetrano olives, fire-roasted chayote and corn, apricot-shallot vinaigrette, aged manchego.

Creamy chipotle-tomatillo sauce, roasted poblano pepper, sun-dried tomatoes, spinach, and oyster mushrooms.

Fresh ground brisket and chuck, extra sharp cheddar, chef's special aioli, and brioche bun.

Mezcal-infused butter-basted steak, fresh rosemary sprigs, guajillo oil.

Huitlacoche tortillas, avocado puree, duck confit, pickled red onion, flor de jamaica gastrique.

Slow-braised carnitas in Negra Modelo, fresh-squeezed mandarins, sun-dried chiles, side of Gigante beans, pine nuts, and fennel.

Forbidden rice hash, roasted red pepper sauce, fresh pea puree, jicama, and mango slaw.

Dayboat scallops, roasted cherry tomatoes, oyster mushrooms, and mandarin reduction.

Organic free-range chicken, roasted garlic brioche torrija, and french green beans au jus.

House-made herb pesto, guajillo paste, sauteed zucchini, toasted pistachio, and fresh basil.