Crispy wild mushroom croquette filled with sautéed mushrooms, finished with Santa Ana mezcal (an agave spirit from the Oaxacan mezcal-producing town of Santa Ana del Valle) and chintextle mayonnaise (a Oaxacan paste made from toasted pasilla chiles, garlic, and spices).

Steamed tamale made with fine-strained corn masa, filled with the house's yellow mole (a Oaxacan sauce made with chiles, spices, and herbs) and seasonal wild mushrooms, wrapped in banana leaf. Served with a mushroom carpaccio poached in pasilla mixe chile oil ((Oaxacan pasilla chile) and a citrus gel of grapefruit, lime, orange, and cooked agave syrup.

Trout marinated in chintextle, stuffed with sautéed fresh rainy-season wild mushrooms, wrapped in hoja santa (a fragrant Mexican herb with a subtle anise flavor, also known as Mexican pepperleaf). Served with pickled dehydrated mushrooms and garden vegetables, finished with a butter emulsion infused with pine-berry oil (juniper berry oil).

Cold wild mushroom infusion, faux lime "juice, " jasmine- infused oil, salsa macha oil (a toasted chile, nut, and seed condiment), and mushroom, hoja santa, and epazote (a native Mexican herb) spherifications.

Wild rainy-season mushroom ice cream over a base of semi-bitter Oaxacan chocolate "soil" (a crumbled chocolate streusel), with a bed of fresh mushrooms sautéed in the house's espadín mezcal and walnuts. Garnished with flowers from our garden.