Starter

Shrimp Aguachile

Raw wild shrimp bathed in a spicy lime sauce, served with cucumber, pickled red onion, and corn chips.

Fried Quesadillas

Made with heirloom corn masa and Oaxacan cheese, served with raw tomatillo salsa.

Arugula Salad

Grapes, candied walnuts, and aged balsamic vinaigrette.

Entrée

The Beef

Bone-in ribeye topped with herbed compound butter and served with potato dumplings.

The Lamb

Lamb chops with lemon confit sauce verte and parsnip purée.

The Chicken

Brined chicken breast, asparagus with black garlic hollandaise, and herb salad.

The Vegetarian

Oaxacan cheese enchiladas with poblano peppers and crème fraîche tomatillo sauce.

Dessert

Flan

Bourbon, caramel.

Blueberry Tart

Apricot glaze, almonds.

Tres Leches Rum Cake

Fresh organic berries.

Flourless Chocolate Cake

Fresh organic berries, vanilla bean whipped cream.

This is a sample menu of some client favorites. Menus change based on the season and individual needs and requests.