Brisa

Avocado spread, cotija cheese, spiced corn nuts, and herbs

Lime hummus and aji verde sauce

Two Chicken & two cheese topped with pico de gallo, chipotle crema, and queso fresco

Avocado-jalapeño crema with street corn and salsa macha

Fermented chili sauce, pickled pineapple

Mandarino and chipotle sauce with fresh mango

Shishitos and mushrooms with sesame chili crunch and pickled vegetables

Duo of sauces and charred lemon

Topped with masago, truffle caviar, and tropical ponzu

Local catch of the day with strawberry habanero hibiscus

Local catch of the day with passionfruit ponzu, pico de gallo, avocado, and blue corn chips

Daily selection of fish

Yellowtail, spicy crabmeat, and shiso leaf, topped with seared tuna, spicy mayo, and poke eel sauce with wasabi tobiko

Baked roll – crab and avocado topped with salmon, unagi, and eel sauce

Protein roll – spicy tuna, crab, and cucumber topped with tuna, salmon, yellowtail, Ebi shrimp, and avocado with spicy ponzu, eel sauce, chive oil, and wasabi tobiko

Veggie roll – seasonal vegetables topped with avocado and orange jalapeño vinaigrette (V)

Shrimp tempura, spicy tuna, and cucumber topped with avocado, yellowtail, spicy poke sauce, yuzu tobiko, and micro cilantro

Crabmeat, cilantro, and onion, topped with torched salmon, truffle oil, yuzu, and black tobiko

Organic chicken with house-made mole Rojo over cilantro-lime rice

Local catch of the day served whole

Served with cilantro-lime rice and market vegetables

Served with purple smashed potatoes and chimichurri

Grilled to perfection and served with a sauce duo

Snow peas, heirloom cherry tomatoes, julienne carrots, and cilantro dressing

Edible seaweed, pickled papaya, pineapple, and aji panaca dressing

Pickled golden raisins, peppers, fresh fruit, and citrus Tianjin vinaigrette