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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!