Spring Menu

First Course

Choice of:

Lolla Rosa Green

Strawberries, Cotija, Green Garbanzos

Bay Scallops

Yuzu Aguachile, Herb Oil, Jicama, Chives

Served with:

Charred Baby Sweet Potatoes

Choriza Verde, House Creama, Cotija

Wood Fire Grilled Lamb Loin

Charred Tomatillo, Fermented Gooseberries, Pineapple Reduction

Local Catch

Chintexle, Shaved Fennel, Green Chickpeas, Cilantro Sprouts

Tres Leches

Local Strawberries, Lemon Cream, Citrus Crumb