Chef Warren Weekes

Heirloom Tomato Burrata, Basil Oil, Aged Balsamic, Crispy Prosciutto Creamy burrata over a medley of heirloom tomatoes. Finished with basil oil, microgreens, and a drizzle of 20-year balsamic. Crispy prosciutto adds texture and savory balance

Roasted Corn & Smoked Poblano Bisque, Lime Crema, Blue Corn Crisp Sweet summer corn roasted and puréed into a silky bisque. Hints of smoked poblano for depth without overpowering heat. Garnished with lime crema, cilantro, and a blue corn crisp

Sous Vide Filet Mignon estilo teppanyaki

Chocolate Hazelnut Torte, Salted Caramel, Espresso Chantilly, Dense flourless chocolate torte layered with hazelnut praline. Salted caramel drizzle and shards of cocoa nib brittle. Finished with a light espresso whipped cream

Mini Elote Cups – roasted street corn with cotija, crema, chile, lime

Quesabirria Tacos – slow-braised short rib, melted Oaxaca cheese, consommé dip

Citrus marinated shrimp with olive oil and fresh herbs over shaved fennel and citrus segments

Carne Asada – marinated skirt steak, fire-grilled, salsa verde

Al Pastor – pork shoulder with pineapple, achiote, onion, cilantro

Nopal & Mushroom (Vegan) – cactus paddles, sautéed mushrooms, salsa macha

Charred jalapeños, radish, pickled red onion, queso fresco, salsas

Handmade corn tortillas (fresh-pressed)

Frijoles de Olla (slow-simmered heirloom beans with epazote)

Arroz Verde (cilantro-lime rice)

Chiles Toreados (blistered peppers with lime & sea salt)

Pastry Chef's Selection

Crispy Polenta Bites Whipped Goat Cheese, Roasted Red Pepper Agrodolce, Micro Basil

Primo Charred Artichoke & Lemon Ricotta Raviolo Single Large Raviolo, Sage Brown Butter, Pistachio Gremolata

Secondo Rosemary-Scented Porchetta Fennel Pollen, Salsa Verde, Roasted Garlic Jus Served with Truffle-Infused Farro Risotto & Charred Seasonal Vegetables

Dolce Deconstructed Tiramisu Verrine Espresso-Soaked Savoiardi, Mascarpone Mousse, Cocoa Dust, Dark Chocolate Shard

Crispy Polenta Bite – pancetta, roasted plum tomato, basil aioli

Heirloom Beet Carpaccio – whipped goat cheese, candied pistachio, micro basil, citrus vinaigrette

Petite Filet Mignon – truffle potato purée, wild mushrooms, red wine demi-glace

Chef’s seasonal dessert

Crudo-style shrimp with citrus, olive oil, and sea salt

Pan-seared scallops with corn purée and a delicate garnish

Butter-poached lobster with wild mushroom risotto and seasonal vegetables

Mediterranean-style branzino with olive oil, citrus, and fresh herbs

Chef’s dessert selection

Shaved vegetables with citrus, olive oil, toasted seeds, and fresh herbs

Whipped feta with roasted seasonal vegetables, herbs, and warm flatbread

Grilled chicken with lemon, oregano, olive oil–crushed potatoes, and seasonal vegetables

Herb-roasted vegetables with chickpeas, tahini, and citrus

Chef’s dessert selection

Seared foie gras with seasonal fruit, brioche, and a light reduction

Black truffle risotto finished with aged parmesan and fresh herbs

Wagyu Rib Eye with pomme purée, seasonal vegetables, and natural jus

Dry-aged duck breast with cherry gastrique and seasonal accompaniments

Pastry Chef’s dessert selection

Compressed Watermelon & Shiso with chili-lime dust and hibiscus reduction

Charred Leek Velouté with smoked almond crema, black garlic, and olive oil caviar

Truffle-Roasted Cauliflower Steak with saffron-infused risotto, crispy capers, and pine nut gremolata

Alrhona 70% Chocolate Ganache with passionfruit gel, hazelnut praline, and edible gold leaf