Contemporary Mexican & Spanish Fare

Starters

Chilled Yellow Squash Gazpacho

Bright, chilled summer squash soup accented with sweet Caribe peppers, micro-cilantro, and extra virgin olive oil.
Shaved Jicama & Citrus Salad

Crisp jicama ribbons and ruby grapefruit segments tossed with fresh serrano, mint, and a honey-lime vinaigrette.
Hill Country Garden Greens

Tender local greens and paper-shaved radishes tossed in a vibrant, ruby-red prickly pear vinaigrette with toasted pepitas.
Coastal Snapper Ceviche

Lime-cured red snapper tossed with diced jalapeños, sweet peppers, avocado oil, and crisp house-fried plantain chips.
Gulf Lump Crab Cakes

Crispy golden mini crab cakes topped with a smoky roasted Hatch green chile crema and sweet corn relish.
Crisp Pork Belly Medallions

Melt-in-your-mouth pork belly glazed in sweet prickly pear and smoky chipotle reduction, finished with pickled red onions.

Pan-Roasted Gulf Red Snapper

Crisp-skinned snapper served over a rich Spanish romesco sauce with blistered grape tomatoes and charred scallion oil.
Pan-Seared Sea Bass

Flaky, buttery sea bass brightened with a charred lemon-jalapeño salsa and aromatic fresh oregano.
Cast-Iron Seared Ribeye

Precision-cooked, flame-finished ribeye steak melting under a smoky chipotle-lime compound butter.
Crispy Lamb Carnitas

Slow-braised, fork-tender lamb shoulder crisped on the plancha, served with charred tomatillo salsa and warm corn tortillas.
Roasted Pork Tenderloin with Poblano Crema

Spice-crusted pork tenderloin medallion over a velvety sweet potato purée, finished with charred poblano cream sauce.
Goat Cheese & Poblano Stuffed Chicken

Tender breast stuffed with fire-roasted poblanos and chèvre, served over a bright roasted tomatillo salsa verde.

Arroz Verde

Fluffy long-grain rice steeped in a vibrant broth of poblano, baby spinach, fresh cilantro, and lime.
Roasted Corn Esquites

Warm, pan-roasted sweet corn cut off the cob, tossed with smoky poblano crema, salty cotija cheese, and chile-lime dust.
Charred Broccolini

Flame-kissed broccolini drizzled with smoky chipotle-lime aioli and finished with crumbled cotija.
Cast-Iron Calabacitas

Tender diced zucchini, sweet corn, and blistered cherry tomatoes sautéed with garlic, sweet onions, and Mexican oregano.
Avocado & Heirloom Tomato Salad

Diced avocado, crisp English cucumbers, and ripe tomatoes dressed in a punchy jalapeño-lime vinaigrette.
Crisp Yuca Escabeche

Golden, crisp-fried yuca wedges tossed with garlic mojo, fresh lime, and sea salt.

Mango & Passion Fruit Tres Leches

Light sponge cake soaked in classic three milks, finished with caramelized mango compote and passion fruit curd.
Pineapple-Hibiscus Sorbet

Refreshing frozen sorbet balancing sweet roasted pineapple with tart hibiscus flower reduction and lime zest.
Spiced Horchata Ice Cream

Artisanal rice-and-cinnamon ice cream served with a crisp Mexican wedding cookie crumble.
Strawberry-Basil Fresas con Crema

Macerated local strawberries and fresh sweet basil layered with velvety, chilled Mexican sweet cream.
Classic Arroz con Leche

Creamy, slow-simmered cinnamon and vanilla bean rice pudding garnished with a delicate honey-canela tuile.
Chocolate & Dulce de Leche Tart

Rich dark chocolate ganache and slow-cooked caramelized milk spread over an espresso-shortbread crust, finished with crushed toasted pistachios.