Starters

Gem ‘Wedge’ with Heirloom Cherry Tomatoes,
Cornbread Croutons and Mississippi Comeback Dressing

Corn Tamale with Cumin/ Jícama Salad, Crispy Blue
Corn Taco with Avocado Relish and Mango Pico de Gallo

Elote Style Street Tacos with Jalapeño Jack Cheese,
Pickled Red Onion/Mango Salad and Cilantro Sauce

Dean’s Vegetarian Tortilla Soup
with South of the Border Flavors

MAIN COURSE

Mexican Sampler –
Spinach/ Jalapeño Ranchero Enchilada,
Butternut Squash Taquito with Cilantro Crema,
Baja Avocado Fries and Chile Lime Corn Gratin

House Made Ricotta Gnocchi with Denton
Oyster Mushroom Ragout, Heirloom Carrots and
Burnt Orange Emulsion

Far East Wok Fried Rice & Grilled Silken Tofu,
with Sesame Ginger Long Beans, Shiitake Mushrooms,
Cauliflower Purée and Kumquat Marmalade

Gigande Bean and Confit Fingerling Potato Cassoulet,
with Hakurei Turnips, Braised Winter Greens
and Chardonnay/Piquillo Pepper Butter