Where the Sun Sets,
the flavors awaken.

Mahi-mahi cured in lime and jalapeño, with avocado mousse, cilantro oil, and plantain chips.

Hand-folded pastry filled with slow-braised lamb, roasted red pepper, and cumin-spiced onions. Paired with a smoky chimichurri.

Velvety bisque made with New Mexico lobster, finished with sherry cream and a whisper of chipotle.

Sesame-crusted tuna on a black tortilla tostada, topped with pickled red onion, radish, and cilantro sprouts.

28-day dry-aged ribeye, finished with our house chimichurri, served with truffle mashed potatoes and charred broccolini.

Chilean sea bass seared in brown butter, with mango-habanero salsa, coconut rice, and a citrus beurre blanc.

Slow-roasted duck leg confit, smothered in 30-ingredient Oaxacan mole negro, with sesame seeds, fried plantain, and whipped avocado.

Arborio rice with wild New Mexico mushrooms, aged parmesan, truffle oil, and a drizzle of balsamic reduction.

Silky vanilla bean custard with caramelized sugar crust, topped with fresh berries and an edible gold leaf.

Dark chocolate torte with a molten center, served with vanilla bean ice cream and raspberry coulis.

Traditional sponge soaked in three milks, crowned with torched meringue, candied pecans, and a dusting of Ceylon cinnamon.

Reposado tequila, fresh lime, agave nectar, and a hint of habanero. Served with a smoked salt and chili rim.

White rum, muddled jalapeño and cilantro, fresh lime, topped with sparkling water. Refreshing and unexpected.

Artisanal mezcal, blood orange juice, agave, and a float of grapefruit bitters. Smoky, citrusy, unforgettable.

Traditional Mexican coffee brewed with piloncillo, cinnamon, and a hint of orange zest. Served in a handcrafted clay cup.