Black Bass with Artichokes à la Barigoule

Bouillabaisse

Bouquet of Market Vegetables with Sunflower Seed-Mustard Emulsion

Braised Pork Shoulder with Sour Orange & Achiote

Cucumber Gazpacho Mezcal Shots

Ricotta & Grana Gnudi with Local Mushrooms, Thyme, and Chives

Smoked and Grilled Salmon with Beurre Blanc

Soft-Boiled Eggs with Uni-Herb Mayo

Tuna Steaks with Spice Rub and Juniper Jus

Braised Guajillo Pork Tamales with Tomatillo Pico de Gallo & Pineapple-Nopales Salsa

Chilled Corn Soup with Vanilla Oil

Grilled Chinese Broccoli and Long Beans with Tahini Dressing and Dukkah

Grilled Rib-Eye Steaks with Avocado-Tahini Puree

Leek and Fennel-Stuffed Whole Fish with Mojo de Ajo

Pavlova with Lemon Curd, Blueberries, and Dried Fruit Compote

Potato Risotto