Chayote Barrio Kitchen

Frothy – comforting - nightcap. Ron Zacapa 23: Nixta: Fernet Vallet: Pilloncillo: Cafe: Abuelita chocolate foam

Delicate – tart – foamy. Condessa orange blossom gin: Chareau: Kina: Chayote: lemon: honey: honeycomb tuile

Tropical – creamy – tangy. Del Maguey Puebla mezcal: acerola: pineapple: cinnamon: cream sherry

Savory – bold – smooth. Volcan reposado tequila: Illegal reposado mezcal: tomato: basil: goat cheese fat wash: hot honey: lime

Fruity – spiced – smokey. St James rhum agricole: Pimento dram: mamey: lime

Bitter – classic – tropical. Pa'lante reposado rum: Campari: Cocchi Torino: torched pineapple: coconut fat wash

Vegetal – zesty – refreshing. Codigo tequila blanco: Barsol pisco: ginger: black currant: beets: tonic

Refreshing – peach – spice. White blend: St George spiced pear: peach: bubbles: fresh fruit

Bold – fruity - twist. Red blend: Spanish brandy: citrus: demerara: bubbles: fresh fruit

Rich – tropical – refreshing. Don Q XO Gran Reserva rum: velvet falernum: pineapple: coconut

Tart – green – effervescent. Ketel one: Chareau: liquid nitrogen avocado: bubbles: lime

Papaya: goat cheese: pancetta: passion fruit: walnut oil (gluten free)

Pumpkin: burrata: cilantro pesto: balsamico: pepitas (gluten free / nuts & seeds)

Smoked beets: warm brussels: queso: pine nut: scallions (gluten free / nuts & seeds)

Cheese balls: papaya coriander

Lamb confit: goat cheese: spinach: tamarind sesame mayo

Coconut shrimp: guava: avocado

Tuna: plantain tostones: sesame (contains raw fish) (gluten free / nuts & seeds)

Chicken crisped rice: pink bean guisadas: caramelized sweet plantain maduros: barrilito rum almíbar glaze (dairy free / gluten free)

West Indies pumpkin: sage brown butter: walnut shallot escabeche (nuts & seeds)

Niman double pork chop: tamarind truffle glaze: roasted garlic maduro mash: arugula (gluten free)

Hoisin outskirt steak: yukon manchego mash: scallion chimichurri

Lamb confit: goat cheese truffle oil risotto: lingonberries: broccolini

Beef short ribs: boniato white yam: guava glaze: shallot rings (gluten free)

Spiny lobster tail thermidor: yuca mofongo: shiitake bacon: citrus crumb

Black chilean sea bass: truffled yuca mousse: port foie gras

Stewed brisket: mozzarella: heirloom pomodoro: basil: romesco

Almond crusted rainbow trout: caper brown butter: apio root: crunch (nuts & seeds)

Greenwing, Duckhorn Vineyards, Columbia Valley, Washington

Padrillos, Ernesto Catena Vineyards, Mendoza, Argentina

Botega Vinaia, Trentino, Italy

Vina Real Rioja Rosado, Spain

Finca la Estacada, Uclés, Spain

Battered sea bass: chipotle aïoli: corn elote: cotija: flour tortilla

Chorizo sliders: provolone: chimi

Donut: hudson valley foie gras mousse: guava jelly coulis: 10x

Chick pea: dehydrated chorizo sausage: crispy lentils: pitarepa

Angus picadillo empanadas: green mojo aïoli

Vegan stew: corn: malanga: yuca: carrots: boniato (gluten free / dairy free)

Lump crab cake: ibérico aïoli: watercress: mango papaya

Octopus confit: black bean refrito: pimentón dulce: tapioca (gluten free)

Warm chocolate genoise, rum banana ice cream, gianduja, praline (nuts & seeds)

Coconut pineapple sorbet, polvorón cookie crumble, lime meringue (dairy free)

Goat cheesecake, passion fruit, mango gel, dark ganache

Pistachio genoise, meringue, pistachio lace (nuts & seeds)