Our Menu

Delicately sliced octopus served with arugula, nori chimichurri, chipotle aioli, and crispy capers

Cured salmon mixed with red onion, cucumber, avocado, served over a hazelnut-jalapeno coulis, salsa macha oil, crispy pork cracklings, micro greens and pickled radish

Redfish cured in lime, carrot, onion, cucumber, cilantro, jalapeno served over a smoked chili cold broth, avocado, micro greens, crispy corn, coriander and Macha oil

Raw shrimp marinade in a pineapple broth, onion, cucumber, cilantro, jalapeno, pineapple avocado, micro greens, coriander and macha oil. Serve with corn chips

(6) Oysters topped with smoky chili sauce, Oaxaca cheese, chorizo, and a sprinkle of fresh chives

Wonton filled with confit pork, rested on a bed of rich mole
topped with pickled onions, microgreens and a drizzled of
olive oil

Slow-cooked brisket nestled in bao bun, topped with carrot, cucumber, onions, cilantro and a chipotle aioli

Crispy risotto balls with crab, cheese, and red pepper, on poblano sauce with Mexican Esquites, chipotle aioli and microgreens

Toasted bread topped with ripe heirloom tomatoes, creamy mozzarella, prosciutto, fresh basil and balsamic

Wood-fired 14oz Ribeye with crispy fries, served with a creamy green peppercorn sauce and green scallions

16-hour slow sous vide-cooked suckling pig, in al -pastor adobo with a hint of tajin pineapple chutney and seasonal charred vegetables

Lamb shank in a rich birria spiced broth, complemented
by a black bean purée. Topped with pickled onions, fresh cilantro and pickled radish

Zarandeado adobo, mashed potatoes, chorizo, micro greens and charred seasonal vegetables

Wood-fired redfish with vibrant pistachio pipian sauce, served with white rice and seasonal vegetables

Wood-fired grilled chicken in smoky chili adobo, served on Cantonese-style egg fried rice, drizzled with chipotle aioli

Prime Angus Beef patties, shrimp, American cheese, caramelized onions, mushrooms, jalapenos, chipotle aioli. Served with fries