MESA, A Collaborative Kitchen
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Interactive Chef-Led Dining Experience
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Recensioni
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Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion
Guajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor
Achiote is one of Mexico's popular ingredients because it gives food an amaing earthy flavor and a spectacular red color. It is native to the tropical regions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region
This traditional Mexican style flan is a lovely special dessert, great finale to the best Mexican meal
with Salsa Verde, Corn and Tortilla Chips
Frisee, Bacon Vinaigrette, Blue Cheese & Chive
with Rhubarb Chimmichurri, Robuchon Potatoes & Patty Pan Squash
with Shaved Pecorino
with Olives, Pancetta, Feta Cheese and Black Mission Figs Balsamic Vinaigrette
with a Smoked Tomato Demi over Fondant Rosemary Fingerling Potatoes and Sautéed Fresh Green Beans
with Chocolate Seeds
Tzatziki, Gremolata, Red Onion & Feta
Lemon Garlic Chickpeas, Feta, Toasted Pine Nuts
Polenta, Bacon- Butter Caramelized onion Sauce & Chives
Pates, pig toungue and mixed fruits and nuts
A young succulecent pig that has been smoked for 2 days over various fruit, hard wood and nuts to release the flavors. Served with 4 sauces
Smoked cheeks with fermented cabbage relish. Sweet and Spicy note to the creamy flavors of a well worked meat
Peaches that has been harvested from Huber's Farm. Smoked Freestone peaches macerated in a bourbon syrup nestled on a angel food cloud with a cinnamon creme
Grapes, Garlic, Tea Unami Sauce
Chermoula Creme, Asparagus, Shrimp Oil
Miso Glaze, Mango Carrot Puree, Edamame
Coconut, Lychee, Cocoa Soil
Chocolate Lovers come and join us for Wine down Wednesday as we pair wine flights to some amazing chocolates from Cellar Door Chocolates. Owner & Chocolatier Erika Chavez Graziano will be coming to speak about different types of chocolates, their orgin and how Cellar Door makes their chocolates as we pair them up to different types of wines to compliment the different tones. A fun event to be a part of!
Chilaquiles are the most popular dish in Mexican cuisine. This is Chef Paco's recepie made with tomatillo and pasilla sauce topped with black bean, crema, queso fresco, pork and pickled onion
Guajillo Chile is one of the most widely used pepper across Mexico. When combined with almonds, this dish will have a savory and perfectly balanced flavor
Achiote is one of Mexico's popular ingredients because it gives food an amaing earthy flavor and a spectacular red color. It is native to the tropical regions of Mexico, Central America , South America and the Caribbean and was used by the ancient Mayans as body paint. Salmon with Achiote Sauce is a typical dish from Yucatan Region
This traditional Mexican style flan is a lovely special dessert, great finale to the best Mexican meal
with Salsa Verde, Corn and Tortilla Chips
Frisee, Bacon Vinaigrette, Blue Cheese Chive
with Rhubarb Chimmichurri, Robuchon Potatoes Patty Pan Squash
with Shaved Pecorino
with Olives, Pancetta, Feta Cheese and Black Mission Figs Balsamic Vinaigrette
with a Smoked Tomato Demi over Fondant Rosemary Fingerling Potatoes and Sautéed Fresh Green Beans
with Chocolate Seeds
Tzatziki, Gremolata, Red Onion Feta
Lemon Garlic Chickpeas, Feta, Toasted Pine Nuts
Polenta, Bacon- Butter Caramelized onion Sauce Chives
Pates, pig toungue and mixed fruits and nuts
A young succulecent pig that has been smoked for 2 days over various fruit, hard wood and nuts to release the flavors. Served with 4 sauces
Smoked cheeks with fermented cabbage relish. Sweet and Spicy note to the creamy flavors of a well worked meat
Peaches that has been harvested from Huber's Farm. Smoked Freestone peaches macerated in a bourbon syrup nestled on a angel food cloud with a cinnamon creme
Grapes, Garlic, Tea Unami Sauce
Chermoula Creme, Asparagus, Shrimp Oil
Miso Glaze, Mango Carrot Puree, Edamame
Coconut, Lychee, Cocoa Soil
Chocolate Lovers come and join us for Wine down Wednesday as we pair wine flights to some amazing chocolates from Cellar Door Chocolates. Owner Chocolatier Erika Chavez Graziano will be coming to speak about different types of chocolates, their orgin and how Cellar Door makes their chocolates as we pair them up to different types of wines to compliment the different tones. A fun event to be a part of!