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ESSENCES OF TOMATO, CHILE, LIME, AND AVOCADO WITH CHIPS
SPANISH OLIVES WITH A PROGRESSION OF STUFFINGS
ZAPOTEC CHARRED-HABANERO “DOG’S NOSE” SALSA, MINI CHIPS
HOUSEMADE NIXTAMAL TORTILLAS WITH “INDIAN BUTTER”
TWO LATIN SOUPS IN A PONY SHOT GLASS
KENNEBEC POTATO CHIPS, CHIPOTLE-LIME CREMA, CAVIAR
CRACKLINGS OF LOCALLY RAISED PORK WITH CASCABEL ROMESCO
VERMICELLI WITH SHIITAKE JULIENNE AND SEARED SCALLOPS
SCALLOPS, CUCUMBER, HORSERADISH PEARLS, GINGER SALSA COCKTAIL
AHI TUNA WITH SERRANOS, LIME, AND GINGER
GRILLED PRAWNS WITH BASQUE ESPELLETTE PEPPER
PICKLED MILD CHILE STUFFED WITH AVOCADO SALAD
FRISEE, IDIAZÁBAL CHEESE, MARCONAS, XEREZ VINEGAR
MUSSELS WITH CHORIZO AND AJI AMARILLO PISCO BROTH
SEARED BLACK COD WITH SERRANO HAM CRISPS
GRILLED QUAIL WITH BLACK BEANS
FOIE GRAS WITH BLOOD ORANGE CONFIT
DUCK WITH A SAUCE OF RIOJA WINE AND MORITA CHILES
BASQUE LAMB CHOPS WITH CHORIZO, PIQUILLOS, OLIVES, CAPERS
TAMALE OF PLANTAIN, BLACK BEANS, AND KUROBUTA PORK
WORLD’S FINEST HAM, HOUSEMADE BREAD
HALIBUT WITH SAFFRON QUINOA AND HIBISCUS VINAIGRETTE
STEAMED DUNGENESS CRAB WITH COLOMBIAN AROMATICS
CHICKEN WITH CARA CARA, BLOOD ORANGE, AND POMELO
DECONSTRUCTED TURKEY MOLE
PORK SHOULDER SLOW-COOKED IN BANANA LEAVES
PRIME RIB-EYE MIGNON, YELLOW GAZPACHO SAUCE, ONION FOAM