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

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Amuse-Bouche

($15pp) Devil egg, served with a whole mustard, japanese aioli, lime, green yuzu kosho, finished with ao nori.

($25pp) Japanese citrus cured Hamachi ceviche, served on a thin crispy tartlet, parsley lemon puree and sorrel from the farm.

($25pp) Texas Prime dry aged beef tartar, folded duck egg yolk, red yuzu kosho and lemon served over a butter toasted brioche.

($20pp) Nashville style chicken tsukune, mexican tajin aioli, and pickled jicama.

($15pp) Spanish manchego arancini, topped with a tomato emulsion and italian prosciutto.

($15pp) Thin tartalet, King trumpet mushroom puree, pear pearls, crispy baby mushrooms, wasabi and seasonal greens.

Appetizers

($20pp) Gambas rojas from Argentina, served over a sak, gambas shell, roasted garlic and butter sauce finished with a mango pico de gallo and japanese green onion.

($25pp) Scallop Crudo, served over a cherry, almond and tarragon chimichurri, topped with Texas peaches slices.

($20pp) Seaweed cured Salmon crudo, served over a shallot and thyme cream sauce, fresh citrus arugula, black pepper and parsley oil.

($30pp) Braised and torched octopus, served over a chickpea and chorizo salad, finished with a chorizo fat and chives split vinaigrette.

($15pp) Traditional Cacio e Pepe, served with a traditional sauce topped with Japanese king trumpet mushrooms, parmigiano romano, summer peas, and greens.

($20pp) Rigatoni served with chard roasted citrus brussels sprouts, crispy bacon, arugula and compressed green apple, finished with a brioche crumble.

($15pp) Carrot and Saffron Risotto, served with charred rainbow carrots, and fresh black pepper.

($25pp) Japanese Dry aged Hamachi, served with a clear tomatillo and cilantro leche de tigre, apple pearls, pickled mustard seeds, and shaved jalapeño.

($1000) Ice table set up with 100 Oysters live shucking, different mignonette sauces, toppings, and garnishes.

Salads

($15pp) Cesar salad rosemary toast, served with romaine lettuce, parmesan dressing, mint, basil, and shaved pecorino romano, finished with Italian olive oil.

($15pp) Watermelon compressed in a sherry vinaigrette, blister shishito peppers, cucumber noodles, feta cheese finished with a paprika olive oil vinaigrette.

($25pp) Austin local farm heirloom tomato salad, served over Italian burrata cheese, basil, crispy sourdough croutons finished with an apple and rice vinaigrette.

($20pp) Spanish Shrimp, served with a shaved fennel salad, mix of seasonal greens, finished with a Spanish pimenton and paprika vinaigrette.

($15pp) Summer greens, seasonal herbs, toasted sesame seeds, radishes, finished with a mint and green tomato vinaigrette.

Main Courses - Ocean

($70pp) Pickled and torched Spanish Mackerel, served with roasted summer vegetables, and a tomatillo- lemon mexican salsa.

($80pp) Sous Vide Halibut, served over lemon aioli, slow braised Japanese mushrooms, chard Mexican green onion, finished with a butter sauce and last season greens oil.

($80pp) Seared Soy marinated Japanese Tuna, served over a red tomato salsa cruda, confit cherry tomatoes, topped with Italian Prosciutto.

($60pp) Salmon loin, served over a leek and chard green onion puree, roasted artichoke hearts, finished with a French- Japanese beurre blanc.

($90pp) Cast iron Chilean Sea Bass, confit baby potatoes and pearl onions, served with a caramelized pumpkin puree finished with a buttermilk and creme fraiche sauce broken with Italian olive oil.

Main Courses - Brids

($60pp) Pan- Roasted Chicken with summer Texas fruit, summer tomatoes, and an herb salad finished with an apple and parsley vinaigrette. Smoked Butter and Sourdough for the table.

($60pp) Slow roasted Chicken breast, served with braised summer vegetables, a carrot puree, finished with a feta creamy sauce.

($70pp) Crispy skin Duck breast, served with a smooth beet bbq puree, oil poached baby potatoes finished with a blended parsley- cilantro salsa.

Main Courses - Land

($60pp) Pork loin brined for 24hrs, served with a sweet potato puree bed, topped with chard leeks and chard cucumber, finished with a chicken jus and miso sauce.

($80pp) Texas Prime Dry aged New York strip, served over a bed of beet puree, slow roasted brussels sprouts, and a red wine reduction sauce.

($90pp) Texas Prime Dry aged Ribeye, served with a French style smooth potato puree, summer turnips and a black sesame bearnaise sauce.

($100pp) Texas Prime Dry aged Filet mignon, served over a Japanese mushroom puree, thin sliced mushrooms, steamed turnips finished with a tomato marmalade.

($80pp) Lamb chops served with slow confit baby potatoes, fennel and parsley salad, feta and brioche crumble finished with a splash of olive oil and smoked sea salt.

Desserts

($20pp) Mexican vanilla and brown butter cake with a 3 leches sauce, macerated berries, mint, finished with lavender whipped cream.

($25pp) Triple chocolate cake, chocolate mousse, toasted crumble, vanilla ice cream finished with a Oaxacan chocolate magic shell

($30pp) Slow poached pears in Spanish Tempranillo, served with Italian creamy burrata, vanilla cookie crumble and basil.

($20pp) Summer Texas peaches, served over a crispy puff pastry, texas honey, praline pecan crumb, and berries sorbet.

($20pp) Pan- roasted summer fruit, served over a vanilla mascarpone, finished with fresh lemon juice, lemon zest and mint leaves.

($15pp) Chocolate cake, chocolate ganache, whipped cream, coffee syrup and coco powder.