Sashimi-grade tuna, avocado emulsion, crispy leeks, and a macha salsa reduction on a blue corn tortilla.

Hass avocado, serrano chile, cilantro, onion, pomegranate seeds, served with house-made totopos.

Prime beef tenderloin, Oaxacan black mole, plantain purée, and seasonal vegetables.

Grilled branzino marinated in citrus and chile, served with black beans and avocado salad.