“Sol Brillante” Sunday, August 18, 2019

welcome cocktail Vanilla melon, country ham, espellete pintxo xoconostle paloma with sour prickly pear agave, grapefruit seltzer, tequila blanco

one Tomato Salad Squid ink sourdough, el trigal manchego, aged garlic chile honey  rosé beer

two Ahi tuna fresh turmeric lime aguachile, avocado espuma, blood orange mojo, sumac tostada, beet oil boulevard tropical pale ale, kansas city, mo

three Pulpo grilled octopus, heirloom rebosero beans, black grape conserva, chorizo xo vinaigrette cava, hibiscus, cherry pit shrub

four Quesadilla Summer squash, Mennonite cheese, huitlacoche, shiitake, sunflower seed salsa macha victoria, tomato juice, lime, love child vinegar

five Taco Bar puerco pibil, Rancho Gordo garbanzos, arroz verde, xnipec, Yoli tortillas  agave margarita

six Helado Sweet corn ice cream, dark chocolate chunks, pickled cherries, lavender buñuelo cold brew, caffe amaro, almond horchata, vida mezcal

Menu created and prepared by Joe Avila, Sous Chef, Rye in Leawood