08/20/2026
And then, the menu reaches its centrepiece.
The third course was designed to be bold, layered, and deeply expressive - where slow roasting, smoke, fire, and carefully built sauces come together to create dishes that feel both familiar and unexpected.
The Col Rostizada transforms humble cabbage into something entirely new. Layers of roasted cabbage are paired with roasted mushroom and toasted pumpkin seed paste, roasted poblano, pickled cabbage, pecan and guajillo mole, then finished with avocado mousse. Earthy, smoky, bright, and rich - a celebration of how much can be created from vegetables when they’re given the attention they deserve.
The Salmon con Mole brings together wild sockeye salmon with the deep, savoury character of squid ink mole. Pickled carrot cuts through the richness, while refried beets and kale add earthiness, texture, and colour. Each element is designed to complement the salmon without taking away from it.
And for the Carne Ahumada, smoke and fire take centre stage. Brant Lake Wagyu flank steak is paired with leek and onion ash, confit potatoes, roasted cherry tomatoes, grilled zucchini, and flor de calabaza, all brought together with a roasted red pepper and habanero demi-glace. Rich, smoky, delicate, and full of depth.
Three plates, three very different interpretations of the main course - but each one shaped by the same philosophy.
Every component has a purpose. Every sauce, garnish, and preparation was considered. What arrives at the table is the result of countless small decisions, techniques, and hours of work coming together as one dish.
The main course - where all that intention finally comes to the plate.
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