$95 / PERSON I 4-COURSE MENU I $65 / PERSON I COCKTAIL PAIRING
Amuse
Mini Octopus Sope
First
By Chef Viridiana Cano of Puerto Bravo
Tiradito
Cured rainbow trout, mango & dragon fruit, leche de tigre, green xni-pec (vegan option: heart of palm)
- Sol y Sombra0,00 $
Second
By Chef Jose Matamoros of Baro
Halibut
Brown butter poach halibut, guajillo beurre blanc, shitake mushroom, caramelized cauliflower puree
- Xilitla0,00 $
Third
By Chef Olivier Le Calvez of W Toronto
Costilla en Coloradito
Short rib, celery root foam, mole coloradito (vegetarian option: cauliflower)
- Visions of Oaxaca0,00 $
Fourth
Pastel de Elote
Corn cake with hibiscus glace, queso fresco ice cream
- Miss Guava0,00 $