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