Available Saturday, May 10. Reservations begin at 5pm
STARTER
Ojo de Agua Capresse
Tomato slices, fresh burrata, goat cheese, avocado, grapes, fresh basil, oregano and olive oil.
Acapulco Ceviche
Fish, lemon, serrano chile, cilantro, onion, black salt, avocado, pomegranate and sesame seeds.
MAIN
Cauliflower Mole with Seared Octopus
House mole served over roasted cauliflower with grilled octopus.
Ajillo Shrimp
Shrimp sautéed in garlic, guajillo chili, and herb butter.
Ribeye Tacos
Handmade tortillas, grilled ribeye and avocado.
DESSERT
Scoop Ice Cream
Vanilla, Pitaya or Acai.