New Year's Eve

Half dozen Massachusetts Wellfleet oysters on the half shell with a chamomile, lime and cucumber broth

A corn tostada layered with a spicy pumpkin seed spread, avocado, raw scallop, sea urchin and salsa morita

Fresh Hamakua Farms hearts of palm, red cabbage, grapefruit, radish, cucumber and avocado with a grapefruit- papaya dressing

Traditional cocktail made with Maine lobster, scallops, tomato, red onion, Japanese peanuts, chile morita and avocado

Grilled waygu beef, chile arbol, tomatillo and tomato salsa molcajete, cilantro and lime

Spit roasted pork shoulder with a tomato, pineapple and guajillo salsa

Fried shiitake mushrooms tossed in a guajillo salsa with shredded cabbage and carrot

Shrimp cooked with poblanos and tomatoes folded into a corn tortilla with monterey jack cheese and then crisped on the griddle with salsa de chile serrano toreados

Mexican chocolate mousse, caramelized peanuts and popcorn, bourbon soaked raisins with masa ice cream

Mezcal-lime sorbet with fresh mango, pineapple, cucumber, jicama, mango espuma and a chamoy drizzle

Maine lobster, guajillo broth, Mexican hominy, shredded cabbage and Mexican oregano

Grilled waygu beef skewer with poblano pepper, hickory-smoked bacon served with a pumpkin seed-habanero spread

Griddled masa cake with a house made fresh cheese, autumn squash, poblano pepper and pomegranate seeds

Oaxacan-style braised lamb tamal with a chipotle morita salsa, avocado mousse, radish and pickled cabbage

Achiote marinated grilled quail with black beans stewed with cactus and a spicy salsa morita

Rio Zape heirloom beans braised with tomato, bacon, duck and Negro Modelo

Campeche-style salt cod over an ancho chile-tomato stew, roasted fingerling potatoes, jalapeno escabeche and salsa

Chanterelle mushroom enchiladas in a huitlacoche brown butter sauce with white onion, cotija cheese and cilantro