About Event

Reserve a seat overlooking the kitchen at the Chef’s Table as Executive Chef Moreno Espinoza and Oscar Huerta prepare and personally present a four-course menu paired with sangria. Guests will enjoy a first-course of Blackened Jumbo Sea Scallops paired with Citrus Sangria, followed by a main-course of Chef Rodrigo’s Carne Asada Tacos paired with Mixed Berry Sangria, plus two additional courses. The dinner is $65 per person, plus tax (gratuity not included). For more information or to make a reservation, please click here.


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