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

Watercress and cactus paddle salad with cucumbers, pumpkin seed pipian, avocado, mint, and lime dressing

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber with a grapefruit-papaya dressing

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

Anson Mills Charleston gold rice, tomatillo, jalapeno, cilantro, spring vegetables, queso fresco

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

Refried black beans slow cooked with manteca with melted Monterrey jack cheese served with crema and tortillas

Rancho Gordo alubia blanca beans and spring vegetables braised in a tomatillo, jalapeno and Mexican cinnamon green mole

Tortilla with melted monterey jack cheese and Roy Burns Mexican corn truffles

House-made tamal filled with creamed spinach and shiitake mushrooms, served with a celery root sauce, salsa verde, pumpkin seeds and pistachios

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

Red snapper with charred zucchini sauce and a salad of orange, grapefruit, lemon, radish, jicama and habanero

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 Octopus served over a citrus and spice sauce with roasted pearl onions and crispy potatoes.

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 green hominy and pork soup flavored with sorrel, epazote and serrano chiles