Entree Menu

VENISON TENDERLOIN // 
miso potato cake . maitake mushroom . lychee fruit . yuzu kosho mustard   33
QUAIL // 
chorizo plantain stuffing . brussel sprouts . ginger ranchero    23
PORK LOIN // 
pimento cheese stuffing . Andouille rice grits . green beans . smoked olive oil . peach bbq   25
BEEF TENDERLOIN // 
sumac rub . lemon-date cous cous . cauliflower . tahini sauce   34
STRIPED BASS // 
quinoa and potato hash . quasacaca . queso fresco . aji amarillo coulis   26
SHRIMP // 
coconut basmati rice . cauliflower . apricot gelee' . red curry lentils   24
CAULIFLOWER EMPANADA // 
quinoa salad . chipotle foam . huitlachoche . heart of palm . mango puree (add lobster $7)   23