By Domenico Stile, Two-Michelin-starred chef.
1° Course
Torched Hamachi from the Sea of Cortez
Lightly seared Hamachi, liquid panzanella, grape, cucumber and basil.
2° Course
Caprese Ravioli
Ricotta filling, smoked eggplant, 5-tomato variety, and oregano.
3° Course
Confit Totoaba
Potato foam, lemongrass, aromatic salad, seeds, and caviar.
4° Course
Bread-Crusted Lamb
Herb-crusted lamb chop, portobello & maitake mushroom.
Dessert
Rum Baba
Soft rum sponge cake, bourbon vanilla, strawberries, lime, and mint.