Main Dishes

• Smoked Corn Beef Short Ribs with black garlic mashed potatoes, organic roasted root vegetables, and horseradish demi-glace.

• Honey Harissa Chicken with Greek potatoes and brussel sprouts.

• Mojo Chicken Thighs with sazzon rice, pigeon peas, chayote squash and sweet corn succotash.

• Dijon Crusted Halibut with asparagus risotto, sautéed garlic rainbow chard.

• Hatch Chile Chicken Thigh with poblano tomatillo salsa, cotija cheese, and creamy hatch chile sauce. Served with warm mexican street corn, hass avocados, peppers, onions, ancho aioli, and seasonal roasted vegetables.

• Ribeye Steak with compound butter, duck fat potatoes, and fried brussel sprouts.

• Surf and Turf tiger shrimp and filet mignon, with a mashed potato stuffed poblano pepper, and a side of elote corn salad.

• Chilean Sea Bass with prosecco lemon butter sauce and asparagus risotto.

• King Crab Legs with cajun sauce, corn wheels, and boiled heirloom potatoes.

• Chicken Chile Relleno with guajilllo bean salad, Spanish rice, and Mexican street corn.

• Steak Poivre with brown butter parmesan mashed potatoes, and seasonal roasted vegetables.

• Short Ribs with potatoes au gratin and seasonal roasted vegetables.