Tostadas de Atun: tostadas layered with sashimi-grade ahi tuna, homemade green chile mayo, ripe avocado, crispy knob onions, Bayless garden microgreens.

Ceviche Verde: Sashimi-grade Hawaiian ahi tuna with Mexican "chimichurri" (cilantro, parsley, roasted garlic, serrano chile, olive oil), fresh-squeezed lime juice, cucumber and jicama. Roasted fennel, fennel pollen, dry Jack chicharron, pinenut crunch. (Wine tasting: 2008 Gramona "Gessami" Penedes, Spain)

Mariscos al Mojo "Blanco y Negro": Pan-roasted Maine lobster and Viking Village day-boat scallops with black-and-white mojo (fermented black garlic, white garlic, olive oil, chipotle, lime). Nichols Farm spinach, puffed quinoa, Bayless Garden chives. (Wine tasting: 2005 Buglioni "Il Rufiano" Valpolicella Classico Superiore, Veneto, Italy)

"Ribeye" en Mole Negro: Creekstone Natural seared ribeye with Oaxacan black mole (3 chiles plus 25 other ingredients). Black bean tamalon, wood-grilled green beans, tangy jamaica jewels. (Wine tasting: 2006 Bodegas Ateca "Atteca" Old Vines Garnacha, Calatayud, Spain)

Tartaleta de Chocolate con Cajeta: Crispy custard tart of creamy Mexican chocolate and uncuous cajeta (goat milk caramel). Toasted marshmallows, graham cracker "gravel," goat cheese ice cream and height-of-season local strawberries. (Wine tasting: 1995 Nieport Colheita, Douro Valley, Portugal)

Tamal de Huitlacoche, Espuma de Flores: Super-tender sweet corn-huitlacoche tamal with froth sauce of Bayless Garden squash blossoms, Oaxacan quesillo cheese and poblano chile. Summer squash confetti, epazote, huitlacoche dust. (Wine pairing: 2005 Domaine Marcel Deiss, "Engelgarten" Alsace, France)

Chile Ancho Relleno de Chorizo: Pickled ancho chile filled with homemade chorizo and lamb chicharron prensado. Pan-roasted lamb loin, porky red bean sauce, crema, Bayless Garden microgreens. (Wine pairing: 2008 Shaya "Habis" Verdejo Old Vines, Rueda, Spain)

Pescado Adobado con Arroz Negro: Pan-roasted Arctic char with squid-ink black rice and red chile adobo sauce (infused with orange and prickly pear). Roasted wild chanterelle mushrooms, orange-pickled guero chiles, City Farm verdolagas salad. (Wine pairing: 2006 Allegrini "Palazzo Della Torre" Veronese, Veneto, Italy)

Puerco en Pipian de Maiz Azul: Braised Gunthorp pork shoulder and belly with pipian de maiz azul (ancho and pasilla chile, blue corn). Puree of Iroquois white corn, black beans and avocado leaf; garlicky braised quelites; charred Spence Farm baby Iroquois white corn; sweet corn "air." (Wine pairing: 2005 Adobe Guadalupe "Gabriel" Valle de Guadalupe, Baja California, Mexico)

Sueno de Coco: A quartet of coconut dreams: creamy coconut flan, crunchy coconut wafer, peach-studded coconut ice cream, and chewy cocada candy infused with apricot. (Wine: 2009 Vietti Moscato D'Asti, Piemonte, Italy)

Patita de Puerco, Chorizo, Erizo: Crispy nugget of homemade chorizo and pig's feet, unctuous slow-poached egg, creamy tequila-infused sea urchin sauce. Dollop of smoked paddlefish roe. (Wine tasting: 2007 Domaine de la Fontainerie "Les Brules" Vouvray Sec, Loire Valley, France)

Ancas de Rana en Salsa de Frijol Negro: Lake Okeechobee frog legs with chipotle-black bean sauce and creamy polenta-style tamal infused with red guajillo chile. Nichols Farm snap peas, crispy potato ring, Bayless Garden microgreens. (Wine tasting: 2008 Shaya "Habis" Verdejo Old Vines, Rueda, Spain)

Cachetes de Halibut en Verde: Garlicky, pan-roasted Alaskan halibut cheeks in herby Tabasco-style "verde" sauce (peas, garlic chives, cilantro, parsley). Yellow fava bean mash, pickled pasilla chiles, River Valley Ranch shiitake mushrooms. (Wine pairing: 2006 G. Descombes Morgon, Beaujolais, France)

Pozole Rojo de Chivo: Tender, 24-hour braise of Kilgus Boer goat, guajillo chile and pozole corn. Crispy tostaditas, crunchy Napa cabbage, tangy lime, aromatic Mexican oregano. (Wine tasting: 2004 Bonny Doon Vineyard "Le Cigar Volant" Santa Cruz, California)

Chocolate, Cerezas y Cerveza: Dark chocolate cake with dark cherries, Oaxacan chocolate ice cream with Negra Modelo, malty crunch, "drunken" tart cherries. (Wine tasting: 2005 Jorge Ordonez & Co. "#2 Victoria" Malaga, Spain)