top of page
Black tamale filled with queso fresco topped with soy braised short rib and tequila pickled cherries.
Chicken and Beignets
Pecan crusted chicken and beignets with maple blackberry bourbon sauce.
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 braised lamb shank with creamy grits in a mushroom jus with prickly pear salsa.
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
Creamy grits with creole shrimp over a lobster butter sauce, topped with tasso ham and smoked tomatoes.
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
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 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.
bottom of page