rich, creamy soup made with fresh corn, garnished with shrimp and topped with tortilla twigs

locally grown organic microgreen arugula and pea leaves atop a crunchy tortilla nest sprinkled with goat cheese and jamaica-tequila dressing

baby romaine lettuce tossed in our cesar dressing, wrapped in prosciutto and served atop apples poached in orange juice, white wine and ginger

minced sushi grade wild saku tuna tossed with lemon-jalapeño dressing, served atop finely diced jicama and daikon, dusted with ancho chile powder and garnished with black caviar and microgreens

fresh lump crabmeat marinated with lime juice, olive oil, jalapeño chiles, shallots and cilantro, stacked with avocado and napped with lemon vinaigrette

poached fresh shrimp with huitlacoche in habanero-champagne sauce, served in a puff pastry nest

creamy flan made with fresh porcini, chanterelle and shiitake mushrooms sprinkled with cilantro pesto

baked filet of branzino crusted with capers and olives, napped with tomato serrano chile coulis and a brunoise of poblano chiles

filet of wild barramundi crusted with mulato chile and tortilla bits, served over white beans and baby vegetables with a white wine jalapeño cream sauce

filet of wild Icelandic red fish crusted with organic pea leaves, served over seasonal vegetables and finished with cactus pear and red curry white wine cream sauce

made with jumbo lump crab meat, baked in crisp kataifi and served with a sauce of pulque, green curry, coconut milk, fresh sugar cane and white wine

boneless breast of duck stuffed with caramelized shallots, wrapped in bacon, seared and roasted, finished with a red wine reduction sauce of apples, ginger and morita chiles

grilled Black Angus filet mignon topped with portobello mushrooms in an espresso cinnamon chipotle red wine reduction sauce

pan-seared braided tenderloin of New Zealand lamb served with sweet potato risotto flavored with guajillo chile and garlic and finished with a guajillo pasilla red wine reduction sauce

venison braised in red wine and pasilla chiles, served with roasted poblano risotto and finished with a pasilla cascabel red wine reduction sauce

roasted poblano chile in a crisp puff pastry cage stuffed with a ratatouille of asian eggplant, zucchini, red peppers, poblanos and onions in a light tomato sauce

tricolor fettuccine tossed with zucchini blossoms and spinach, garnished with crisp tortilla strips and shaved parmesan, finished with chardonnay serrano white wine cream sauce

arborio rice cooked in white wine with shallots, broccoli tips, nopalitos, roasted poblanos, garlic and pumpkinseed purée, kissed with white truffle oil and served over jumbo asparagus