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AMUSE-BOUCHE
blue corn tartlet — fire-roasted corn mousse, aged Cotija cheese, chile pasado, shaved black truffle, cilantro
FIRST COURSE — CHOICE OF
fire and citrus salad — baby kale and arugula, ember-roasted delicata squash, charred orange, pomegranate, smoked pepitas, goat cheese crema, mesquite honey-Dijon vinaigrette, chile pasado oil, micro cilantro
birria consommé — short rib consommé, miniature cheese ravioli, guajillo chile oil, fresh chives, herbs
ENTRÉE — CHOICE OF
pan-seared branzino — white pepita mole, baby squash, French green beans, cauliflower purée, hoja santa oil
Akaushi “Chihuahua” — 14 oz Akaushi ribeye, duck-fat confit potatoes, silky black bean purée, salsa martajada, local mushrooms, glazed pearl onions, sotol demi-glace, bone marrow powder
DESSERT
bergamot sorbet — dark chocolate cake, tequila rose crémeuxz
book your table now via resy or call us at 915.440.0051.