Lunch Prix Fixe
Three-course tasting menu. Fridays 11am–2:30pm. Add $1 margaritas (up to 3) with the purchase of a tasting menu.
Friday lunch 11am–2:30pm: botanas, crudos, tapas, tacos and sides, plus a $25 three-course prix fixe. 100% gluten-free, celiac safe, seed-oil free.
Allergen and dietary information is provided by the restaurant. Always confirm with staff before ordering.
All dishes shown
Three-course tasting menu. Fridays 11am–2:30pm. Add $1 margaritas (up to 3) with the purchase of a tasting menu.
Fennel, amaranth, heirloom corn tostadas.
Mayan pumpkin seed hummus, confit tomato, heirloom corn tostadas.
Bruléed stone fruit, chermoula, orange, olive, mint, house-baked focaccia.
Pipian, salsa verde, charred habanero, Masienda heirloom corn tostadas.
Gem lettuce, butternut squash, garbanzo.
Consuming raw or undercooked meat, eggs, poultry, or seafood increases your risk of contracting a foodborne illness — especially if you have certain medical conditions.
Daily catch, shrimp, Mayan octopus, tomato, avocado, sour orange, tostada.
Yellowtail, mezcal lime espuma, pineapple, cucumber, mint.
Coconut leche de tigre, papaya, basil.
Spicy tuna, avocado, pickled mustard seed, crema de ajo, salmon roe, chive.
Tasting trio of chef's favorite ceviches.
Crispy black bean stuffed tortilla, slow-cooked achiote pork, xnipec.
Crispy black bean stuffed tortilla, duck confit, mole negro, apricot.
Wagyu barbacoa, avocado, cilantro, onion, tamarind Coca-Cola reduction.
Achiote chicken, harissa aioli, Yucatecan pico.
Pork belly, queso oaxaca, mango habanero.
Goldenberry, avocado, pickled serrano.
Poblano, crema de ajo y habanero.
Sweet corn, queso fresco, tajín.
Fried sweet plantains, frijoles, queso fresco.
Tropical fruit, berries.