slightly spicy blend of pumpkin seeds, tomatillos, chile poblano, nuts served with chipotle rice / black
bean puree chef recommends sauteed jumbo shrimp or market vegetables
The man in charge of food here,
Chef Matt Carter, took his French training and created a menu with a Latin focus, including dishes such as a Chilean Salmon with citrus - cured salmon, guajillo tomato jam, crispy padron peppers, huitlacoche and sweet corn
puree, and a Chorizo Porchetta with housemade chorizo, rosemary, cotija, white
bean puree and sweet garlic crema.