Tasting Menu

Local watermelon puréed with fresh ginger, crushed avocado and jumbo lump crabmeat.

Boquerones, eggplant tapenade, lemon, sumac, piquillo peppers.

Blue corn polenta sticks, wild seasonal mushrooms huitlacoche brandy butter and garlic-parsley persillade.

Pistachio-crusted yellow beefsteak tomato, local jumbo lump crabmeat, blood orange aioli and grilled asparagus.

Golden beets, truffled goat cheese, pomegranate molasses, saba from sardinia and pink himalayan salt.