1st course
Sopesitos
Heirloom corn sopesitos, smoked brisket in miltomate
salsa, requeson, aerated avocado
Paird with: Wiscommon Rye Common
2nd course
Sopa Tarasca
Grilled Mexican white shrimp, black mussels, house made
crema, ancho powder
Paired with: Anzac Sparkling Ale
3rd course
Pulpo Tatemado
Tamarindo glazed octopus, passion fruit salsa, compressed
radish, fried plantain
Paired with: Respect Vienna Lager
4th course
Mole Coloradito
Volcano Short Rib braised in mole, chicharron tamal,
seasonal harvest
Paired with: Smokepoint Bamberg-style rauchbier
5th course
Leche cake
Yellow corn leche cake, lemon verbena meringue, horchata
gelato, burnt corn husk
Paired with: Spring Commander Bock