Chef Adam Webb

Shrimp on avocado and Aleppo with Mexican street corn and crispy tortillas

Chorizo manchego flatbread topped with pickled onions and microcilantro

Mexican Baqueta squid ink aguachile

Charred pulpo, cauliflower, romesco

Oysters with habanero mignonette, fire roasted cocktail sauce, salsa cruda

Crispy Masa Calamari with jalapeno and chipotle aioli

Ceviche Clasico, local fish, avocado, pico de gallo, pickled onion, serrano, cilantro

Romain lettuce, sweet corn, avocado, radishes, pepitas and crispy tortilla strips tossed in cilantro lime dressing

Black kale Caesar with sweet drop peppers, pepperoncini, toasted curry pepitas, avocado and black garlic croutons with Dijon Caesar dressing

Green Goddess salad with shaved radish, rehydrated cranberries and pepitas

• Watermelon & cucumber salad with heirloom tomatoes, frisee and microgreens, tossed in champagne vinaigrette

Pork cheeks with pepper jack grits, asparagus, crispy corn, chili oil and avocado mousse

Achiote chicken with creamy orzo, pickled onion and cilantro crema

Grilled Mary's Chicken garlic rice, charred broccolini, crunchy garlic & morita chimichurri

Chargrilled Carne Asada flank steak, beans, cilantro rice, avocado salsa

Ancho Chili Roasted Salmon toasted quinoa, green beans, shaved cucumber salad, pasilla cream

Deconstructed strawberry shortcake

Coconut Panna Cotta

Pink Guava crème Brule

Cinnamon Caramel Cheesecake shooters

Yellowtail crudo with citrus purls, fresno and frisee

Lump crab and couscous wrapped in cucumber and sumac

Butter basted scallops over black truffle risotto and asparagus

Bourbon vanilla Panna Cotta

Mussels in a white wine butter sauce, nduja, chives and toasted focaccia

Butter scallops with lemon and red current beurre blanc

Burrata and Serrano bruschetta with Opal basil and tomato jam

Black kale Caesar with sweet drop peppers, pepperoncini, toasted curry pepitas, avocado, black garlic croutons with Dijon Caesar dressing

Watermelon and cucumber salad with heirloom tomatoes, frisée and micro greens, tossed in champagne vinaigrette

Roasted beet and goat cheese salad with candied hibiscus, orange segments, pickled red onions and lemon basil dressing

Coconut cream and carrot purée salty duck breast slow cooked in orange juice with whiskey blueberry reduction

Braised short rib with pepper Jack grits and red wine pomegranate reduction

Traditional Beef Wellington

Blackened Salmon topped with shaved fennel, watercress and blood orange segments

Basil and red walnut crusted halibut over sweet pea puree and Israeli couscous, buttered chanterelles, and crispy pancetta

Honey and harissa glazed chicken breast with roasted vegetables and winter squash puree

Pink Guava creme brûlée

Apple whiskey mousse

Deconstructed strawberry shortcake