Classic interior Mexican cuisine with fine dinning finesse. Starters: -Guacamole with Chapulines and tortilla chips. -Hamachi Crudo- Amberjack, jalapeños, Yuzu-soy vinaigrette, burnt onion oil. or. -Classic Ceviche- Rock fish and shrimp, lime, red onion, tomatoes, cilantro, avocado. First Course: -Tortilla Soup- -Tacos de Lengua- Braised beef tongue in salsa verde, smoked tomato, onions. Entree: -Duck Confit with Mole Negro- Butternut squash, farro and spinach. Dessert: -Pistachio Tres Leches-

Texas inspired menu with Texas ingredients using classic French techniques. Starters: -Texas Wagyu Beef Tartare- Garlic aioli, pickled mustard seeds, cornichons, quail egg. sourdough bread. -Cast Iron Cornbread- Jalapeño jam, whipped onion butter. First Course: -Charred Caesar- Grilled romaine, Entre: Coffee rubbed beef tenderloin- White cheddar grits, mushrooms, charred okra. Bourbon demi-glace Dessert: Texas Pecan Pie with Vanilla Gelato and Caramel sauce.

French menu inspire by my time spent in various French establishments. Starters: -Soupe a l'Oignions- -Escargot Bourguignonne- First Course: -Salade de Crabe- Lump crab, cucumber, radish, avocado, lemon vinaigrette. Or -Salade d'Endives- Endives, pear, Roquefort, spiced walnuts, beets, Roquefort vinaigrette. Maine Course: -Steak au Poivre- Potatoes au gratin, haricot verts. Or -Confit de Canard- Frisee salad, roasted potatoes and carrots. Dessert: -Creme Brulee- Or -White Wine Poached Pear-

You can ask this chef to create a meal around your preferences.