Black Tamale

Black Tamale

Black tamale filled with queso fresco topped with soy braised short rib and tequila pickled cherries.

Chicken and Beignets

Chicken and Beignets

Pecan crusted chicken and beignets with maple blackberry bourbon sauce.

Sous vide short rib

Sous vide short rib

Sous vide short rib with bison bone and truffle demi, aged parmesan mousse, and hazelnut crusted carrot in a black garlic puree.

Ancho-chile lamb shank

Ancho-chile lamb shank

Ancho braised lamb shank with creamy grits in a mushroom jus with prickly pear salsa.

Egyptian rubbed lamb shank

Egyptian rubbed lamb shank

Egyptian spice rubbed lamb shank over a carrot and saffron consomme and housemade yogurt with fresh pickled cucumber, braised mustard seeds and fried garlic.

Shrimp and Grits

Shrimp and Grits

Creamy grits with creole shrimp over a lobster butter sauce, topped with tasso ham and smoked tomatoes.

Macademia nut crusted Chilean Seabass

Macademia nut crusted Chilean Seabass

Macadamia nut crusted chilean seabass wiith black sesame potato cakes, grilled leeks, a coconut chili beurre blanc, and shaved zucchini.

Squid ink pavlova with a cool melon curry, spiced rubbed grilled and chilled octopus, quinoa beet soil, and fresh sea greens.

Chicken and the Egg

Chicken and the Egg

Buttermilk fried quail with a golden egg filled with black truffle potato espuma topped with brioche and pancetta breadcrumbs and fresh shaved truffles.

BBQ pulled pork sandwich

BBQ pulled pork sandwich

BBQ pork roast with charcoal potatoes, sweet potato puree, truffle creme fraiche, mexican sweet bread, pickled cucumber, and shaved black truffles.

Langoustine and squid ink risotto in a simple lemon cream sauce topped with fresh golden beets and oyster aioli.