Freshly mashed hass avocado, trio of house made salsas, warm tortilla chips

The original recipe from Caesar's Hotel in Tijuana, Mexico, prepared tableside for 2 or more

NC Market fish, pickled Black Trumpet Farms mushrooms, roasted pineapple, pasilla negro, tamarind, yuzu "ponzu", purple shiso

Thinly sliced sushi grade bluefin tuna, sweet pea puree, tomatillo pico de gallo, avocado, pickled serrano chiles and shallots, micro cilantro, lemon EVOO

Grilled Amish chicken thighs marinated in red chiles, garlic and citrus, queso mixto, pico de gallo, chipotle salsa, crema

Michoacan style duck confit, frijoles charros, morita chile salsa, jicama-citrus salsita, queso fresco, micro cilantro

Lightly cured ribeye steak, refried pinto beans, chiles toreados, caramelized onions, Mexican oregano, costra de queso

Pulled Amish chicken in a sweet and spicy chipotle tomato sauce, queso mixto, lime cured onions, crema, cotija, cilantro

Seared Moulard duck breast and carnitas style leg, roasted red yams, sour cherry salsita, crushed roasted peanuts, famous black mole from Xico Veracruz

Famous preparation from Acapulco, whole roasted butterflied snapper with two sauces, cilantro jalapeño butter and ancho chile butter, olive oil poached baby heirloom tomatoes, capers and green olives

Roasted Australian rack of lamb for two, jalapeño and mint salsita, herbed salsa verde

Roasted winter squash, spiced piloncillo syrup, queso fresco yogurt sauce, sundried cherries, toasted pecans

The original recipe from 1938 "Rancho la Gloria" Baja California, Tequila blanco, Cointreau, agave nectar, fresh lime and a salted rim

Tequila blanco, Ancho Reyes, al pastor salsa, roasted pineapple juice, lime, blue corn rim

Tequila blanco, giffard pamplemousse, grapefruit bitters, lime juice, Mexican Squirt, tajin

Traditional accompaniment to Tequila - blend of citrus, tomato, Valentina, grenadine, Worcestershire and Maggi