Warm

Shrimp in fresno-garlic oil with garlic emulsion and pan sobao toast.

Octopus with achiote glaze, green plantain puree, pineapple escabeche and cilantro-lime aioli. Gluten-free.

Queso blanco tequenos with guava-pepper glaze and salsa brava. Vegetarian.

Short rib dumplings with asado negro jus, salsa criolla and crispy shallot.

King crab with lime, chile, cotija and corn custard. Gluten-free.