Tex-Mex Fusion

From above, a wide platter of glossy little gem leaves is layered with snowy crab, charred asparagus and corn, blush-pink pickled onions, thin radish coins, avocado slices, scattered cilantro, toasted pepitas, and tiny white crumbles of cotija, all drizzled with a vivid orange-red dressing and finished with lime wedges.

Charred Spring Crab Salad with Ancho-Lime Dressing

Main Course - Tex-Mex Fusion - April 01, 2026
From above, a shallow bowl of glossy fettuccine swirled into a loose nest, studded with coral-white lobster chunks, charred golden corn, deep green poblano strips, and jewel-like roasted cherry tomatoes. A drizzle of orange-red ancho butter glistens over the top, finished with cilantro leaves, crumbled cotija, lime zest, and a scatter of emerald pumpkin seeds.

Ancho-Lime Lobster Fettuccine with Charred Corn & Poblano

Main Course - Tex-Mex Fusion - July 30, 2026
From above, two golden-brown rosti sit slightly overlapping on wide white plates, topped with curled chili-rubbed shrimp and scattered charred corn. A pale green poblano-yogurt swoosh peeks from underneath, while thin watermelon radish slices, avocado fans, cilantro leaves, and crumbled cotija create a vivid, polished mosaic with lime wedges at the edge.

Ancho Shrimp & Sweet Potato Rosti with Charred Corn Relish

Brunch - Tex-Mex Fusion - August 01, 2026