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(Please note that all dining experiences require a minimum of $80 per guest.)

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Amuse-Bouche

($15pp) Scallop tartare on a crispy tart, Meyer lemon purée, lime zest, and seasonal flowers from the garden.

Appetizers

($10pp) Caramelized zucchini served over a black bean purée, pickled red cabbage, crème fraîche, cotija cheese, and farm greens

($15pp) Lemongrass shrimp served with mango pico de gallo, a tomatillo and yuzu kasha vinaigrette, with crispy nori on the side

($25pp) Japanese hamachi tartare, served over a mint and basil cold tea reduction, pickled seasonal vegetables, radishes from the farm, and flowers from the garden.

($25pp) Mushroom tetela (a masa-filled dish) served with a farm salad, crispy prosciutto, lemon miso vinaigrette, and pickled shallots

($35pp) Sushi rice topped with marinated bluefin tuna, pickled red and white radishes, orange zest, and white ponzu, finished with parsley and seaweed oil

Salads

($25pp) Cherry tomato salad, served with sweet fermented habanero syrup, cantaloupe, tomato and thyme water, kombu oil, and flowers from the garden

Main Courses

($60pp) Pan-seared chicken breast, served over an almond and cauliflower purée, roasted seasonal vegetables, and a chicken and butter sauce.

($80pp) Dry-aged Texas New York Strip, served over French-style mashed potatoes, charred green onion, balsamic-glazed Brussels sprouts, and a beef and red wine jus

($90pp) Prime dry-aged ribeye, served with a parsnip and burnt green onion purée, charred carrots, and finished with a traditional Argentinian chimichurri sauce

($100pp) Butter-poached Chilean sea bass, served over a bay leaf and red cabbage purée, hand-picked greens from the farm dressed in a white soy and lime vinaigrette, asparagus tips, and a Japanese beurre blanc

($130pp) Dry-aged filet mignon served over a black mole and a green mole, accompanied by a blue corn masa tortilla with hand-picked herbs and flowers from the farm

Desserts

($10pp) Vanilla and brown butter cake served with a tres leches sauce, macerated berries, and lavender whipped cream

($15pp) Triple chocolate cake, smooth chocolate mousse, toasted cookie crumble, and vanilla ice cream covered with Oaxaca chocolate magic shell.

($20pp) Brûléed sugar, citrus segments, white chocolate mousse, shaved cinnamon chocolate, and seasonal ice cream

($25pp) Italian burrata served with Tempranillo-poached pears, a praline pecan crumble, and flowers from the garden

($35pp) A play on a famous three-Michelin-star egg: sugar eggshell, mango purée, warm sticky arroz con leche, and nixtamalized strawberries served over a thin filo dough nest