Freshly made to order with green tomatillo, serrano chile, crumbled queso fresco and a basket of fresh tortilla chips
From the historic city of Morelia, a salad of pineapple, orange, jicama, cucumber, queso fresco and a dusting of chile pequin
Chicken soup with season vegetables, carrots, rice and smoky chipotle
The classic Cesar salad of romaine lettuce, anchovies, soft boiled egg, Parmesan cheese and house-made croutons
Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber with a grapefruit-papaya dressing
Salt roasted local beets with cascabel dressing, walnut-goat cheese Seeds cracker
Toasted pumpkin seed spread with tomato, sour orange and habanero served with tostadas
Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco
Carolina gold rice, saute wild mushrooms, pasilla de Oaxaca, Mexican creama, queso fresco, and epazote herb oil.
Grilled Chayote squash with seasonal vegetables, tomato arbol salsa, watercress and pumpkin seeds
House-made tortilla chips with melted monterey jack cheese, tomatillo salsa, crema and onion
Crispy brussels sprouts with a chile de arbol sauce, pumpkin seeds, peanuts and lime
Cauliflower in a smoky, rich almond salsa macha, mezcal raisins and rajas over a hoja santa crema
Rebosero Beans stewed with tomato, ancho, guajillo and cascabel chiles. With Portobello mushroom "chorizo", cilantro and green onions.
Refried black beans slow cooked with manteca with melted Monterrey jack cheese served with crema and tortillas
Tortilla with melted monterey jack cheese and Roy Burns Mexican corn truffles
Sweet potato tamal filled with black beans, served with a guajillo salsa, Mexican crema, queso fresco and pumpkin seeds
Meatballs in chipotle sauce with queso cotija and cilantro
Grilled dry aged flank steak with a Oaxacan mole of ancho, guajillo, almonds, pecans and chocolate, crispy fingerling potatoes and parsley
Gulf Coast white shrimp sauteed with shallots, arbol chile, poblano pepper, lime and sweet aged black garlic
Chicken enchilada served with a tomatillo salsa, melted Monterrey jack cheese, rajas and green onion
Veracruz style house smoked tuna picadillo inside crispy tortillas with salsa de chile manzano
Whole North Carolina trout seasoned with a habanero and aji dulce sofrito and hoja santa. Grilled inside a banana leaf and served with fried plantains.
Grilled salsa negra marinated Spanish octopus served over creamy sweet potato, topped with an hoja santa salsa
Crispy Rocky Hollow Farms pork belly in a tortilla with melted monterey jack cheese, refried black beans, onions and a five chile salsa
Shredded chicken tamal with a green sauce of tomatillo, serrano chile and garlic
A selection of our favorite salsas with lime and radishes
A traditional sponge cake, soaked in a blend of three milks and rum, with pineapple cooked with vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream
A basket of our house-made mini sweet bread rolls topped with chocolate and Mexican cinnamon shortbread
Scrambled eggs served on a tortilla with dried shredded beef, potatoes, poblano chile, salsa Mexicana, avocado and a smokey sauce of chile pasilla de Oaxaca
Flour tortilla with Virginia ham and Monterrey jack cheese with chipotle and tomatillo salsas, guacamole and refried black beans
Seasonal fruit over agave sweetened yogurt with a spiced amaranth-tamarind granola
Guerrero's famous hominy and pork soup with guajillo chiles, onion, cabbage, avocado, radish and house-made chicharrones