Deviled eggs with chipotle aioli, crispy serrano and chorizo

Avocado, radish, pomegranate, cotija, latin herbs, plantain chips

Chilled, tender shrimp tossed in a zesty tomato-lime sauce with fresh avocado, cucumber, onion, cilantro, and a kick of jalapeño.

Ancho chile & garlic crusted, slow-roasted to perfection
Served with: Chipotle au jus & jalapeño horseradish crema

Smoked paprika tilapia with garlic butter, baby red potatoes, and chef’s veggies

Whole roasted cauliflower rubbed with cumin, paprika & garlic
Served with: Smoky cashew crema & pepita chimichurri

Horchata-infused waffles soaked in a light tres leches drizzle, topped with cinnamon whipped cream & strawberry compote

Latin inspired toppings like: spicy chorizo, smoky bacon, sautéed peppers, onions, and hearty mushrooms, Mexican cheeses, and add a bit of heat with jalapeños or a dollop of fresh salsa

Filled with rich, tropical flavors like dulce de leche, fresh mango, or zesty coconut cream

Topped with strawberries & whipped cream

Latin custard made with tres leches, toasted coconut, and scratch-made cajeta

Made from scratch, with a touch of chocolate ganache

Chocolate tres leches sponge cake topped with chocolate sauce, strawberries, whipped cream