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.