Bitol

Toasted pumpkin seeds, roasted tomatillo, lime, jalapeno, queso fresco, pomagranated seeds, and homade mexican flat bread.

Crispy beer-batterred tempura cauliflower florets, valentina sweetchille sauce, and roasted peanuts.

Melted cheese casserole skillet, grilled cactus, mushrooms, homade corn tortillas, guacamole, and salsa

Chipotle mignonette, ginger-lime relish, and horseradish sauce.

Cured bass fish in lime-lulo juice, cucumber, pickled red onions, tomatoes, avocado, chile serrano, and sweet potato chips.

Ahi tuna, shrimp, cured bass fish in lime-lulo juice, coconut ginger habanero, papalo oil, and sweet potato chips.

Chipotle-tomato broth, pulled chicken breast, vegetables, rice frizzled tortillas, avocado, and queso fresco.

Mix greens, tomatoes, jicama, avocado, cucumber,and passion fruit vinagrette.

Romaine hearts, queso fresco, bolillo al gratin, and creamy caesar dressing.

Cooked on a lava stone at the table, served with truffle sauce, papalo chimichurri, and bitol fries.

Cooked on a lava stone at the table, served with truffle sauce, papalo chimichurri, and bitol fries.

Stuffed rolled up tortillas, pulled chicken, fresco/cotija/monterey jack cheese, charred tomatillo salsa, al gratin.

Stuffed rolled up tortillas, a trio of mexican cheeses, cilantro, red onions, roasted adobo potatoes, and bitol mole.

Sesame spice rub pan-seared tuna, cucumber, corn, black cactus salad, miso cream,and hoja santa citrus emulsion.

Grilled half baby chicken, queso fresco, enchilada, and Bitol house mole.

Slow-cooked pork butt in a copper cazo, orange, lime, herbs, five chile salsa, crispy pork belly, homemade pickled vegetables, and tortillas del comal.

Shrimp, blackened sea bass, seared tuna, creamy poblano truffled rice, salsa negra

Grilled cactus.