토폴로밤포

Zapotec pleated (and other heirloom) tomatoes, crispy wood-grilled Oaxacan tortilla, chintextle (Oaxacan pasilla, roasted garlic), sweet-spicy tomato jam, tender tripe "bacon", house-made queso fresco, young amaranth greens, pipicha. Wine Pairing: Domaine Du Gros Nore, Bandol Rosé, Cotes de Provence, France 2016

Luscious garbanzo crema with spearmint and toasted onion, farm egg, "piedrazo" croutons, spicy Oaxacan oil drizzle. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Braised Gunthorp slab bacon, fruits of the sea (Hudson Canyon scallops, Baja mussels, Alaskan king crab), herby Oaxacan green mole (tomatillo, jalapeno, corn masa, herbs), porky heirloom white beans, fresh garnishes. Wine Pairing: Dr. Burklin-Wolf, Riesling, "Ruppertsberger Hoheburg", P.C., Pfalz, Germany 2015

Red chile rabbit barbacoa (with aromatic avocado leaves), slow-cooked rabbit saddle, Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms. Wine Pairing: Lang & Reed Wine Company, Cabernet Franc, "Two-Fourteen," Napa Valley, California 2013

Hawks Hill elk strip loin, earthy chichilo mole (3 dried chiles, almonds, raisins, fragrant spices), limey yellow chile rajas, black bean chochoyotes, grilled green bean crema. Wine Pairing: La Poderina, Brunello di Montalcino, Tuscany, Italy 2011

Bright-red apricot sorbet, local fruits of the season, orange ates tossed in pechuga mezcal, sour tepache jewels, pechuga mezcal droplets. Wine Pairing: Cave Spring, Riesling Icewine, VQA, Niagara Peninsula, Ontario, Canada 2014

Steamed cake of Oaxacan tamala pumpkin, fresh-ground corn masa and raw sugar; chocolate sauce of house-ground Tabasco cacao, rosita de cacao ice cream, spiced gelatinas, dark chocolate teja. Wine Pairing: Felsina, Vin Santo del Chianti Classico, Tuscany, Italy 2005

Classic espadin agave. Fruit & terracotta, light smoke

Wild-foraged barril agave distilled in clay. Citrus peel, creamy sweet mint

Triple-distilled with red plantain, apple, and chicken. Basil, lemon, sea salt, plum

Shucked to order. Tomatillo-habanero "minoneta", smoky chipotle-garlic salsa & fresh-cut limes. Ask your server about today's selection

One dozen oysters & their accompaniments, classic ceviche & tropical fresh tuna coctel

A sampling of Classic Ceviche, Shrimp & Scallop en Ceviche Verde & Tropical Fresh Tuna Coctel

Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold

Smoked cauliflower (purple, romanesco), grilled rooftop pak choy, creamy preserved green almond, green salsa macha (serrano chile, roasted garlic, almond, preserved sour orange, Baja olive oil), dwarf basil. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Just-baked heirloom corn tortilla, tongue two ways (crispy braised, black pepper cured), smoky molcajete salsa (roasted serrano, charred tomato, sweet garlic), lime-cured cactus, fried capers, creamy foie gras. Wine Pairing: Lang & Reed Wine Co., Cabernet Franc, "Two-Fourteen", Napa Valley, California 2013

Crispy soft shell crab, classic "al pastor" adobo (red chile, roasted garlic, sweet spices, fruit vinegar), roasted pineapple-tomatillo salsa, hint of achiote. Wine Pairing: Sean Thackrey & Co., "Pleiades XXV" Old Vines, Sebastapol, California NV

Slow-cooked Gunthorp suckling pig (achiote, banana leaf), smoked Valladolid-style longaniza sausage, pickled red onion, runner beans, radish, habanero, cilantro. Wine Pairing: La Rioja Alta, "Vina Ardanza" Reserva, Rioja, Spain 2008

Hazelnut dacquoise cake, buttermilk-white chocolate and blackberry fillings, jamaica-poached peaches, peach-lime sorbet, blackberries. Wine Pairing: Alpha Estate, Late Harvest, "Omega", Amyndeon, Florina, Greece 2013

Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, cultured cream, masa crisp. Wine Pairing: Domaine Du Petit Metris, "Les Fougeraies" Savennieres, Loire Valley, France 2014

Warm salad of lightly cooked Pacific King salmon, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Tocayo-braised leeks, local heirloom tomato, Bayless Garden ruby streaks. Wine Pairing: Dom. Vincent Dureuil-Janthial Rully, 1er Cru "Le Meix Cadot" Cote Chalonnaise, France 2014

Chilaquiles of angel hair heirloom tortillas, local eggplant 2 ways, porcini mushrooms, black tepary beans, roasted tomatillo-morita chile salsa, crema, our exclusive Bola Roja aged goat cheese. Wine Pairing: Chateau de Pierreux, Brouilly, La Reserve du Chateau, Beaujolais, France 2011

Wood-grilled Imperial Wagyu, inky mole negro (chilhuacle chiles and 28 other ingredients), smooth black beans with avocado leaf, rooftop long beans, crispy maitake mushrooms. Add pan-seared foie gras $15 supplement. Wine Pairing: Remo Farina, Amarone della Valpolicella Classico, Veneto, Italy 2013

Crispy crepes, Michigan raspberries, house-made cajeta, Xoco chocolate sorbet, chocolate crumble, jamaica-guajillo gelatinas. Wine Pairing: Warre's, "Otima" 10-yr Tawny, Douro Valley, Portugal NV

Crisp meringue, tart cherry and lychee sorbet, lemon verbena ice cream, lemon cookie, black cherry sauce, grajeas, lemon verbena crema. Wine Pairing: Alpha Estate, Late Harvest, "Omega" Amyndeon, Florina, Greece 2013

Banhez mezcal, Northshore gin, Yellow Chartreuse, Carpano Antica

Northshore gin, Giffard peach liqueur, earl gray, Campari, lime

Tequila Ocho blanco tequila, watermelon, Aperol, hoja santa, lime

Union mezcal, North Shore #6 gin, Campari, Cinzano Rosso, Ancho Reyes

Montelobos mezcal, Ancho Reyes, demerara

Templeton rye, Banhez mezcal, Carpano Antica, Benedectine, bitters

Don Julio 1942, Grand Marnier 100, fresh lime, agave syrup

Milagro reposado, Torres orange liqueur, housemade limonada, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Milagro reposado, Torres orange, fresh lime, sparked with Taittinger La Francaise champagne

Corazon blanco tequila, Cointreau, fresh lime, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Wahaka joven espadin mezcal, Torres brandy, Peychaud bitters, housemade limonada

Wahaka mezcal (infused with guero chile & coriander), fresh grapefruit, limonada, honey, grapefruit bitters

fresh squeezed limeade, sparkling water

ice cold, tangy tea of crimson jamaica "flowers"

daily changing fresh fruit "water"

fresh limeade, "Jamaica flower" tea, Peychaud's bitters

Badoit or Topo Chico sparkling, Evian still

Bayless greens, toasted walnuts, walnut oil, lime, chile threads

pasilla broth, chicken, crispy tortillas, avocado, local cheese, crema

albacore, lime, tomato, serrano, chile, olives, cilantro

Today's feature fish, crispy black bean-filled tortilla, white wine escabeche (olive oil, caramelized onion, sweet spices, sherry vinegar), Nichols Farm vegetables, pickled red onion, quail egg

Wood-grilled natural-raised flank steak, Oaxacan black mole, chepil tamal, tatume

Crispy tortillas, roasted tomato-habanero sauce, frizzled egg, avocado frisee salad

Mexican vanilla-milk chocolate ice cream, Mexican chocolate brownies, cajeta, whipped cream, meringue

Melon-nopal sorbet, summer fruit (raspberries, melon, cucumber), herby lime "broth"

Mashed Michoacan avocados, cilantro, lime, green chile, tomato. Just-made tortilla chips

Fresh corn tortilla, homemade fresco queso, sweet plantain, chorizo, silky black beans, Veracruz salsa negra

Shucked to order, chipotle salsa negra, tomatillo-habanero "minoneta" limes

Dozen oysters, traditional accompaniments, classic ceviche, tropical tuna cocktail

Hawaiian albacore, lime tomato, olives, cilantro

creamy herb-green ceviche of Florida pink shrimp and Baja Bay scallops

tomatillo-avocado salsa, tropical fruit salsa

Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold

Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm Jack cheese, crema, masa crisp

Bayless greens, walnut oil, lime, toasted walnuts, chile threads

Red chile rabbit barbacoa (with aromatic avocado leaves), Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms

Warm salad of roasted eggplant, Tocayo braised leeks, heirloom tomato, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Bayless garden greens

Grill-roasted Gunthorp chicken breast in tinga poblana (roasted tomatoes, smoky-spicy chipotle, caramelized onions), homemade fresh cheese crispy chorizo crema, plus traditional fresh garnishes to build your own experience

Crispy tortillas, roasted tomato-habanero sauce, frizzled egg, avocado frisee salad

Wheat-flour tortilla, salsas, Bayless Garden greens. Filling choices: huitlacoche, woodland mushrooms, corn, truffle oil, salsa negra; braised shortrib, spinach, charred tomato "salsa huevona"; smoked Gunthorp pork loin, homemade chorizo, crispy bacon bits, poblano chile, mashed pinto beans

Today's Feature Fish, crispy black bean-filled tortilla, white wine escabeche (olive oil, caramelized onion, sweet spices, sherry vinegar), Nichols Farm vegetables, pickled red onion, quail egg

Grilled Gulf shrimp, roasted maitake mushroom, charred corn esquites, huitlacoche pudding, creamy corn broth (chile pequin, epazote, lobster stock), dry jack chicharron with black lime

Choose your preparation: wood-grilled Creekstone ribeye, spicy salsa huevona, sweet corn tamal with homemade crema fresh cheese, grilled knob onions; wood-grilled Creekstone ribeye, Oaxacan black mole, chepil tamal, tatume

Zapotec pleated (and other heirloom) tomatoes, crispy wood-grilled Oaxacan tortilla, chintextle (Oaxacan pasilla, roasted garlic), sweet-spicy tomato jam, tender tripe "bacon", house-made queso fresco, young amaranth greens, pipicha. Wine Pairing: Domaine Du Gros Nore, Bandol Rosé, Cotes de Provence, France 2016

Luscious garbanzo crema with spearmint and toasted onion, farm egg, "piedrazo" croutons, spicy Oaxacan oil drizzle. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Braised Gunthorp slab bacon, fruits of the sea (Hudson Canyon scallops, Baja mussels, Alaskan king crab), herby Oaxacan green mole (tomatillo, jalapeno, corn masa, herbs), porky heirloom white beans, fresh garnishes. Wine Pairing: Dr. Burklin-Wolf, Riesling, "Ruppertsberger Hoheburg", P.C., Pfalz, Germany 2015

Red chile rabbit barbacoa (with aromatic avocado leaves), slow-cooked rabbit saddle, Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms. Wine Pairing: Lang Reed Wine Company, Cabernet Franc, "Two-Fourteen," Napa Valley, California 2013

Hawks Hill elk strip loin, earthy chichilo mole (3 dried chiles, almonds, raisins, fragrant spices), limey yellow chile rajas, black bean chochoyotes, grilled green bean crema. Wine Pairing: La Poderina, Brunello di Montalcino, Tuscany, Italy 2011

Bright-red apricot sorbet, local fruits of the season, orange ates tossed in pechuga mezcal, sour tepache jewels, pechuga mezcal droplets. Wine Pairing: Cave Spring, Riesling Icewine, VQA, Niagara Peninsula, Ontario, Canada 2014

Steamed cake of Oaxacan tamala pumpkin, fresh-ground corn masa and raw sugar; chocolate sauce of house-ground Tabasco cacao, rosita de cacao ice cream, spiced gelatinas, dark chocolate teja. Wine Pairing: Felsina, Vin Santo del Chianti Classico, Tuscany, Italy 2005

Classic espadin agave. Fruit terracotta, light smoke

Wild-foraged barril agave distilled in clay. Citrus peel, creamy sweet mint

Triple-distilled with red plantain, apple, and chicken. Basil, lemon, sea salt, plum

Shucked to order. Tomatillo-habanero "minoneta", smoky chipotle-garlic salsa fresh-cut limes. Ask your server about today's selection

One dozen oysters their accompaniments, classic ceviche tropical fresh tuna coctel

A sampling of Classic Ceviche, Shrimp Scallop en Ceviche Verde Tropical Fresh Tuna Coctel

Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold

Smoked cauliflower (purple, romanesco), grilled rooftop pak choy, creamy preserved green almond, green salsa macha (serrano chile, roasted garlic, almond, preserved sour orange, Baja olive oil), dwarf basil. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Just-baked heirloom corn tortilla, tongue two ways (crispy braised, black pepper cured), smoky molcajete salsa (roasted serrano, charred tomato, sweet garlic), lime-cured cactus, fried capers, creamy foie gras. Wine Pairing: Lang Reed Wine Co., Cabernet Franc, "Two-Fourteen", Napa Valley, California 2013

Crispy soft shell crab, classic "al pastor" adobo (red chile, roasted garlic, sweet spices, fruit vinegar), roasted pineapple-tomatillo salsa, hint of achiote. Wine Pairing: Sean Thackrey Co., "Pleiades XXV" Old Vines, Sebastapol, California NV

Slow-cooked Gunthorp suckling pig (achiote, banana leaf), smoked Valladolid-style longaniza sausage, pickled red onion, runner beans, radish, habanero, cilantro. Wine Pairing: La Rioja Alta, "Vina Ardanza" Reserva, Rioja, Spain 2008

Hazelnut dacquoise cake, buttermilk-white chocolate and blackberry fillings, jamaica-poached peaches, peach-lime sorbet, blackberries. Wine Pairing: Alpha Estate, Late Harvest, "Omega", Amyndeon, Florina, Greece 2013

Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, cultured cream, masa crisp. Wine Pairing: Domaine Du Petit Metris, "Les Fougeraies" Savennieres, Loire Valley, France 2014

Warm salad of lightly cooked Pacific King salmon, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Tocayo-braised leeks, local heirloom tomato, Bayless Garden ruby streaks. Wine Pairing: Dom. Vincent Dureuil-Janthial Rully, 1er Cru "Le Meix Cadot" Cote Chalonnaise, France 2014

Chilaquiles of angel hair heirloom tortillas, local eggplant 2 ways, porcini mushrooms, black tepary beans, roasted tomatillo-morita chile salsa, crema, our exclusive Bola Roja aged goat cheese. Wine Pairing: Chateau de Pierreux, Brouilly, La Reserve du Chateau, Beaujolais, France 2011

Wood-grilled Imperial Wagyu, inky mole negro (chilhuacle chiles and 28 other ingredients), smooth black beans with avocado leaf, rooftop long beans, crispy maitake mushrooms. Add pan-seared foie gras $15 supplement. Wine Pairing: Remo Farina, Amarone della Valpolicella Classico, Veneto, Italy 2013

Crispy crepes, Michigan raspberries, house-made cajeta, Xoco chocolate sorbet, chocolate crumble, jamaica-guajillo gelatinas. Wine Pairing: Warre's, "Otima" 10-yr Tawny, Douro Valley, Portugal NV

Crisp meringue, tart cherry and lychee sorbet, lemon verbena ice cream, lemon cookie, black cherry sauce, grajeas, lemon verbena crema. Wine Pairing: Alpha Estate, Late Harvest, "Omega" Amyndeon, Florina, Greece 2013

Banhez mezcal, Northshore gin, Yellow Chartreuse, Carpano Antica

Northshore gin, Giffard peach liqueur, earl gray, Campari, lime

Tequila Ocho blanco tequila, watermelon, Aperol, hoja santa, lime

Union mezcal, North Shore #6 gin, Campari, Cinzano Rosso, Ancho Reyes

Montelobos mezcal, Ancho Reyes, demerara

Templeton rye, Banhez mezcal, Carpano Antica, Benedectine, bitters

Don Julio 1942, Grand Marnier 100, fresh lime, agave syrup

Milagro reposado, Torres orange liqueur, housemade limonada, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Milagro reposado, Torres orange, fresh lime, sparked with Taittinger La Francaise champagne

Corazon blanco tequila, Cointreau, fresh lime, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Wahaka joven espadin mezcal, Torres brandy, Peychaud bitters, housemade limonada

Wahaka mezcal (infused with guero chile coriander), fresh grapefruit, limonada, honey, grapefruit bitters

fresh squeezed limeade, sparkling water

ice cold, tangy tea of crimson jamaica "flowers"

daily changing fresh fruit "water"

fresh limeade, "Jamaica flower" tea, Peychaud's bitters

Badoit or Topo Chico sparkling, Evian still

Bayless greens, toasted walnuts, walnut oil, lime, chile threads

pasilla broth, chicken, crispy tortillas, avocado, local cheese, crema

albacore, lime, tomato, serrano, chile, olives, cilantro

Today's feature fish, crispy black bean-filled tortilla, white wine escabeche (olive oil, caramelized onion, sweet spices, sherry vinegar), Nichols Farm vegetables, pickled red onion, quail egg

Wood-grilled natural-raised flank steak, Oaxacan black mole, chepil tamal, tatume

Crispy tortillas, roasted tomato-habanero sauce, frizzled egg, avocado & frisee salad

Mexican vanilla-milk chocolate ice cream, Mexican chocolate brownies, cajeta, whipped cream, meringue

Melon-nopal sorbet, summer fruit (raspberries, melon, cucumber), herby lime "broth"

Mashed Michoacan avocados, cilantro, lime, green chile, tomato. Just-made tortilla chips

Fresh corn tortilla, homemade fresco queso, sweet plantain, chorizo, silky black beans, Veracruz salsa negra

Shucked to order, chipotle salsa negra, tomatillo-habanero "minoneta" limes

Dozen oysters, traditional accompaniments, classic ceviche, tropical tuna cocktail

Hawaiian albacore, lime tomato, olives, cilantro

creamy herb-green ceviche of Florida pink shrimp and Baja Bay scallops

tomatillo-avocado salsa, tropical fruit salsa

Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold

Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm Jack cheese, crema, masa crisp

Bayless greens, walnut oil, lime, toasted walnuts, chile threads

Red chile rabbit barbacoa (with aromatic avocado leaves), Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms

Warm salad of roasted eggplant, Tocayo braised leeks, heirloom tomato, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Bayless garden greens

Grill-roasted Gunthorp chicken breast in tinga poblana (roasted tomatoes, smoky-spicy chipotle, caramelized onions), homemade fresh cheese crispy chorizo & crema, plus traditional fresh garnishes to build your own experience

Crispy tortillas, roasted tomato-habanero sauce, frizzled egg, avocado & frisee salad

Wheat-flour tortilla, salsas, Bayless Garden greens. Filling choices: huitlacoche, woodland mushrooms, corn, truffle oil, salsa negra; braised shortrib, spinach, charred tomato "salsa huevona"; smoked Gunthorp pork loin, homemade chorizo, crispy bacon bits, poblano chile, mashed pinto beans

Today's Feature Fish, crispy black bean-filled tortilla, white wine escabeche (olive oil, caramelized onion, sweet spices, sherry vinegar), Nichols Farm vegetables, pickled red onion, quail egg

Grilled Gulf shrimp, roasted maitake mushroom, charred corn esquites, huitlacoche pudding, creamy corn broth (chile pequin, epazote, lobster stock), dry jack chicharron with black lime

Choose your preparation: wood-grilled Creekstone ribeye, spicy salsa huevona, sweet corn tamal with homemade crema & fresh cheese, grilled knob onions; wood-grilled Creekstone ribeye, Oaxacan black mole, chepil tamal, tatume

Zapotec pleated (and other heirloom) tomatoes, crispy wood-grilled Oaxacan tortilla, chintextle (Oaxacan pasilla, roasted garlic), sweet-spicy tomato jam, tender tripe "bacon", house-made queso fresco, young amaranth greens, pipicha. Wine Pairing: Domaine Du Gros Nore, Bandol Rosé, Cotes de Provence, France 2016

Luscious garbanzo crema with spearmint and toasted onion, farm egg, "piedrazo" croutons, spicy Oaxacan oil drizzle. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Braised Gunthorp slab bacon, fruits of the sea (Hudson Canyon scallops, Baja mussels, Alaskan king crab), herby Oaxacan green mole (tomatillo, jalapeno, corn masa, herbs), porky heirloom white beans, fresh garnishes. Wine Pairing: Dr. Burklin-Wolf, Riesling, "Ruppertsberger Hoheburg", P.C., Pfalz, Germany 2015

Red chile rabbit barbacoa (with aromatic avocado leaves), slow-cooked rabbit saddle, Oaxacan yellow mole (guajillo and pulla chiles, roasted tomato, herby pityona), white sweet potato tamal, local squash blossoms. Wine Pairing: Lang & Reed Wine Company, Cabernet Franc, "Two-Fourteen," Napa Valley, California 2013

Hawks Hill elk strip loin, earthy chichilo mole (3 dried chiles, almonds, raisins, fragrant spices), limey yellow chile rajas, black bean chochoyotes, grilled green bean crema. Wine Pairing: La Poderina, Brunello di Montalcino, Tuscany, Italy 2011

Bright-red apricot sorbet, local fruits of the season, orange ates tossed in pechuga mezcal, sour tepache jewels, pechuga mezcal droplets. Wine Pairing: Cave Spring, Riesling Icewine, VQA, Niagara Peninsula, Ontario, Canada 2014

Steamed cake of Oaxacan tamala pumpkin, fresh-ground corn masa and raw sugar; chocolate sauce of house-ground Tabasco cacao, rosita de cacao ice cream, spiced gelatinas, dark chocolate teja. Wine Pairing: Felsina, Vin Santo del Chianti Classico, Tuscany, Italy 2005

Classic espadin agave. Fruit & terracotta, light smoke

Wild-foraged barril agave distilled in clay. Citrus peel, creamy sweet mint

Triple-distilled with red plantain, apple, and chicken. Basil, lemon, sea salt, plum

Shucked to order. Tomatillo-habanero "minoneta", smoky chipotle-garlic salsa & fresh-cut limes. Ask your server about today's selection

One dozen oysters & their accompaniments, classic ceviche & tropical fresh tuna coctel

A sampling of Classic Ceviche, Shrimp & Scallop en Ceviche Verde & Tropical Fresh Tuna Coctel

Sashimi-grade Hudson Canyon scallops, Florida pink shrimp, local melon pico de gallo, spicy-smoky aguachile broth (lime, orange, morita chile), marigold

Smoked cauliflower (purple, romanesco), grilled rooftop pak choy, creamy preserved green almond, green salsa macha (serrano chile, roasted garlic, almond, preserved sour orange, Baja olive oil), dwarf basil. Wine Pairing: J.L. Chave Selection, Saint-Joseph Blanc, "Circa", Rhone Valley, France 2015

Just-baked heirloom corn tortilla, tongue two ways (crispy braised, black pepper cured), smoky molcajete salsa (roasted serrano, charred tomato, sweet garlic), lime-cured cactus, fried capers, creamy foie gras. Wine Pairing: Lang & Reed Wine Co., Cabernet Franc, "Two-Fourteen", Napa Valley, California 2013

Crispy soft shell crab, classic "al pastor" adobo (red chile, roasted garlic, sweet spices, fruit vinegar), roasted pineapple-tomatillo salsa, hint of achiote. Wine Pairing: Sean Thackrey & Co., "Pleiades XXV" Old Vines, Sebastapol, California NV

Slow-cooked Gunthorp suckling pig (achiote, banana leaf), smoked Valladolid-style longaniza sausage, pickled red onion, runner beans, radish, habanero, cilantro. Wine Pairing: La Rioja Alta, "Vina Ardanza" Reserva, Rioja, Spain 2008

Hazelnut dacquoise cake, buttermilk-white chocolate and blackberry fillings, jamaica-poached peaches, peach-lime sorbet, blackberries. Wine Pairing: Alpha Estate, Late Harvest, "Omega", Amyndeon, Florina, Greece 2013

Dark broth (infused with pasilla chile), wood-grilled chicken, avocado, Meadow Valley Farm hand-made Jack cheese, cultured cream, masa crisp. Wine Pairing: Domaine Du Petit Metris, "Les Fougeraies" Savennieres, Loire Valley, France 2014

Warm salad of lightly cooked Pacific King salmon, guajillo-arbol salsa (macadamia, peanut, roasted garlic), Tocayo-braised leeks, local heirloom tomato, Bayless Garden ruby streaks. Wine Pairing: Dom. Vincent Dureuil-Janthial Rully, 1er Cru "Le Meix Cadot" Cote Chalonnaise, France 2014

Chilaquiles of angel hair heirloom tortillas, local eggplant 2 ways, porcini mushrooms, black tepary beans, roasted tomatillo-morita chile salsa, crema, our exclusive Bola Roja aged goat cheese. Wine Pairing: Chateau de Pierreux, Brouilly, La Reserve du Chateau, Beaujolais, France 2011

Wood-grilled Imperial Wagyu, inky mole negro (chilhuacle chiles and 28 other ingredients), smooth black beans with avocado leaf, rooftop long beans, crispy maitake mushrooms. Add pan-seared foie gras $15 supplement. Wine Pairing: Remo Farina, Amarone della Valpolicella Classico, Veneto, Italy 2013

Crispy crepes, Michigan raspberries, house-made cajeta, Xoco chocolate sorbet, chocolate crumble, jamaica-guajillo gelatinas. Wine Pairing: Warre's, "Otima" 10-yr Tawny, Douro Valley, Portugal NV

Crisp meringue, tart cherry and lychee sorbet, lemon verbena ice cream, lemon cookie, black cherry sauce, grajeas, lemon verbena crema. Wine Pairing: Alpha Estate, Late Harvest, "Omega" Amyndeon, Florina, Greece 2013

Banhez mezcal, Northshore gin, Yellow Chartreuse, Carpano Antica

Northshore gin, Giffard peach liqueur, earl gray, Campari, lime

Tequila Ocho blanco tequila, watermelon, Aperol, hoja santa, lime

Union mezcal, North Shore #6 gin, Campari, Cinzano Rosso, Ancho Reyes

Montelobos mezcal, Ancho Reyes, demerara

Templeton rye, Banhez mezcal, Carpano Antica, Benedectine, bitters

Don Julio 1942, Grand Marnier 100, fresh lime, agave syrup

Milagro reposado, Torres orange liqueur, housemade limonada, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Milagro reposado, Torres orange, fresh lime, sparked with Taittinger La Francaise champagne

Corazon blanco tequila, Cointreau, fresh lime, shaken tableside. Want to use your favorite tequila? Shot price plus $3

Wahaka joven espadin mezcal, Torres brandy, Peychaud bitters, housemade limonada

Wahaka mezcal (infused with guero chile & coriander), fresh grapefruit, limonada, honey, grapefruit bitters

fresh squeezed limeade, sparkling water

ice cold, tangy tea of crimson jamaica "flowers"

daily changing fresh fruit "water"

fresh limeade, "Jamaica flower" tea, Peychaud's bitters

Badoit or Topo Chico sparkling, Evian still