1st Course Ensalada de chayote Mexican squash salad with house made requeson and crushed peanuts, in a hibiscus dressing with peanut praline sauce “Gaspacho” estilo Morelia A salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce Tamal de mole Poblano Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seed and onion 2nd Course Taco de hongos en molito Wild mushrooms and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro Albóndigas enchipotladas con queso doble crema Meatballs in chipotle sauce with crumbled ‘double cream’ cheese and cilantro Col de Bruselas estilo San Quintín Crispy Brussels sprouts with a childe de árbol sauce, pumpkin seeds, peanuts and lime Dessert Jericalla de chocolate con maracuya Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Pastel de tres leches con piña A traditional cake, soaked in Coruba rum and three kinds of milk, with a rum-milk espuma and pineapple salsa, served with a scoop of caramel ice cream Non-Alcoholic Beverages Included Iced Tea Coffee: Regular and Decaffeinated *Add on Guacamole, Chip and Salsa, $3.50 per person* Prepared with green tomatillo, serrano chile, and queso fresco Served with tortilla chips and salsa

1st Course Ceviche verde Striped bass marinated in lime juice with avocado and tomatillo “Gaspacho” estilo Morelia A salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce Quesadilla huitlacoche Traditional folded corn tortilla with Chihuahua cheese and Roy Burns Farm Mexican corn truffle 2nd Course Taco de pollo a la parrilla Grilled marinated chicken thigh with mashed heirloom Rebosero beans and grilled green onion Camarones al mojo de ajo negro Wild caught Gulf Coast shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Bistec con pipián de nueces Grilled flank steak with a pecan sauce, sautéed fingerling potatoes and pickled jalapenos Col de Bruselas estilo San Quintin Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime Dessert Jericalla de chocolate con maracuya Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Pastel de tres leches con piña A traditional cake soaked in Coruba rum and three kinds of milk, with a rum-milk espuma, fresh pineapple gelatin and a pineapple salsa, served with a scoop of dark caramel ice cream Non-Alcoholic Beverages Included Iced Tea Coffee: Regular and Decaffeinated Sodas not included *Add on Guacamole, Chip and Salsa, #3.50 per person* Prepared with green tomatillo, serrano chile, and queso fresco Served with tortilla chips and salsa

Appetizer Guacamole al tomatillo con queso fresco Prepared with green tomatillo, serrano chile and crumbled queso fresco Served with handmade tortilla chips 1st Course Ensalada de chayote Mexican squash salad with house made requeson and crushed peanuts, in a hibiscus dressing with peanut praline sauce “Gaspacho” estilo Morelia A salad of seasonal fruit, jicama root, cucumbers, queso fresco and house-made hot sauce Quesadilla huitlacoche Traditional folded corn tortilla with Chihuahua cheese and Roy Burns Farm Mexican corn truffle 2nd Course Camarones al mojo de ajo negro Shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Tamal de mole Poblano Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seed and onion Taco de cochinita pibil con cebolla en escabeche Yucatan-style pit barbecued pork with Mexican sour orange and pickled red onion Albóndigas enchipotladas con queso doble crema Meatballs in chipotle sauce with crumbled ‘double cream’ cheese and cilantro Dessert Jericalla de chocolate con maracuya Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Pastel de tres leches con piña A traditional cake, soaked in Coruba rum and three kinds of milk, with a rum-milk espuma and pineapple salsa, served with a scoop of caramel ice cream Non-Alcoholic Beverages Included Ice Tea Aguas Frescas Coffee: Regular and Decaffeinated Sodas not included

Appetizer Guacamole al tomatillo con queso fresco Prepared with green tomatillo, serrano chile and crumbled queso fresco Served with handmade tortilla chips 1st Course Ceviche verde Striped bass marinated in lime juice with avocado and tomatillo “Gaspacho” estilo Morelia A salad of seasonal fruit, jicama root, cucumbers, queso fresco and housemade hot sauce Ensalada de chayote Mexican squash salad with house made requeson and crushed peanuts, in a hibiscus dressing with peanut praline sauce 2nd Course Quesadilla de chicharrones Pasture-raised Rocky Hollow Farms pork belly fried until crisp and served in a house-made tortilla with, refried black beans, cilantro, onions, Chihuahua cheese and a sauce of five chiles Taco de hongos en molito Wild mushrooms and poblano peppers sautéed in a sauce of guajillo and pasilla chiles, Mexican crema, onions and cilantro 3rd course Tamal de mole Poblano Shredded chicken tamal with a mole Poblano sauce of almonds, chiles and a touch of chocolate, topped with Mexican crema, sesame seed and onion Bistec con pipián de nueces Grilled flank steak with a pecan sauce, sautéed fingerling potatoes and pickled jalapenos Col de Bruselas estilo San Quintín Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime Dessert Jericalla de chocolate con maracuya Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Pastel de tres leches con piña A traditional cake, soaked in Coruba rum and three kinds of milk, with a rum-milk espuma and pineapple salsa, served with a scoop of caramel ice cream Non-Alcoholic Beverages Included Iced Tea Aguas Frescas Coffee: Regular and Decaffeinated Sodas not included

Appetizer Guacamole al tomatillo con queso fresco Prepared with green tomatillo, serrano chile and crumbled queso fresco Served with handmade tortilla chips 1st Course Cayo en aguachile Bay scallops with a sauce of cucumber, lime and serrano, served with fresno chiles, pickled red onions and mint Ceviche de atún Pacífico Ahi tuna with Maggi-lime marinade, scallions, avocado, toasted pecans, fresno chiles and crispy amaranth “Gaspacho” estilo Morelia A salad of seasonal fruit, jicama root, cucumbers, queso fresco and housemade hot sauce Ensalada de palmitos Fresh Hamakua Farms hearts of palm, orange, radish, chayote, peanuts with a tamarind dressing 2nd Course Camarones al mojo de ajo negro Wild caught Gulf Coast shrimp sautéed with shallots, árbol chile, poblano pepper, lime and sweet aged black garlic Col de Bruselas estilo San Quintín Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime Pancita de puerco al pastor Seared house-cured pork belly in a sauce of tomatoes and guajillo chiles, served with pineapple, onions and cilantro, on a fresh house made masa corn tortilla 3rd course Sopes chapulines Traditional crispy masa cake topped with guacamole and the legendary Oaxacan specialty of sautéed grasshoppers, shallots and tequila Pescadilla Sinaloa Smoked fish cooked in a traditional broth served in crispy house-made corn tortillas, pickled slaw and a chile pequin salsa 4th Course Arroz de huitlacoche con queso fresco Rice sautéed with Roy Burns Farm Mexican corn truffles, queso frescnand epazote herb oil Bistec con pipián de nueces Grilled flank steak with a pecan sauce, sautéed fingerling potatoes and pickled jalapenos Dessert Jericalla de chocolate con maracuya Oaxacan chocolate custard with chocolate sorbet, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit seeds Pastel de tres leches con piña A traditional cake, soaked in Coruba rum and three kinds of milk, with a rum-milk espuma and pineapple salsa, served with a scoop of caramel ice cream Non-Alcoholic Beverages Included Iced Tea Aguas Frescas Coffee: Regular and Decaffeinated Sodas not included