Corn tostada topped with cured basa fish, sweet corn, red onion, charred ‘leche de tigre,’ yam purée, and macha sauce.

BC-harvested honey mussels paired with pork belly, caramelized onion, rosemary butter, roasted lemon, herb oil, cilantro, and a grilled baguette, finished with an El Tequileño Reposado mist.

Two corn tortillas filled with a mushroom and epazote mix, served with pistachio green mole, arugula, white onion, and toasted pistachio.

Avocado and lime parfait with kefir buñuelo, yuzu gel, and seasonal berries.

We’re happy to accommodate any dietary restrictions. Please call at least one day prior to your visit so we can prepare something special just for you.