Mexican Korean Fusion
Jan. 12 to Jan.18

This week ventures into bold territory, uniting Mexico and Korea through their shared reverence for fermentation, depth, and layered heat. The focus is on transformation — ingredients shaped by time, patience, and technique — resulting in flavors that are powerful yet refined. It is an experience designed for curious palates, where modern global cuisine meets disciplined craftsmanship, always anchored by balance and intention.

500 pesos per person

Seating from 10 to 6:00 pm

Complementary transportation from and to Liverpool

Reservation Required

Come earlier enjoy free play pickleball, bocce

Menu

Welcome Table

• Estate olives, tapenade, extra virgin olive oils and balsamic vinegars

Appetizer

• Short-rib empanadas with fermented chile glaze

Salad

• Garden Salad- make your own vinaigrette

Main – Choice

• Meat-Slow-braised Korean-style short ribs with Mexican chile complexity

• Vegetarian-Gochujang-glazed king oyster mushrooms with black bean–chile purée

Side

• Charred cabbage with fermented garlic olive oil

Dessert

• Dark chocolate olive oil torte with chile-cocoa dust