Features a shepherd’s stuffed onion and primal marinated cuts cooked over charcoal.

Nova Scotia Lamb Dinner

Served with pineapple pomegranate molasses.

Parsnip Rib

Fresh oysters served with a zesty aguachile sauce.

Oyster Aguachile

Served with a seabuckthorn and passion paleta, and a shot of mezcal.

Spiced Dark Chocolate Ganache

A seafood ensemble with couscous, jamon, escabeche mayonnaise, samphire, and sea grapes.

Squid, Clam and Mussel Caldoso

Skewered fried brussels with bravas and crema, topped with raw leaves.

Bravas Brussels Brouchette

Served with almonds, aji amarillo, and fiddlehead duxelles as a vegetarian option.

Roasted Eggplant

Dulse Chicharron

A spicy variation of the classic margarita, perfect for starting the evening.

De la Sol Spicy Margarita

Maseca tortillas filled with wild chanterelles and ramps, served with dehydrated sikil pak.

Birria Taco

A signature margarita to sip alongside your first bites.

Tropical Passion Margarita

In a bowl, combine ground lamb, cooked rice, minced garlic, chopped parsley, cumin, paprika, salt, and black pepper. Mix well.

Cook the Filling

Carefully cut the tops off the large onions and scoop out the insides, leaving a shell. Reserve the onion pulp for another use or discard.

Prepare the Onions

Fill each onion shell with the lamb mixture, pressing down gently to pack it in.

Stuff the Onions

Drizzle the stuffed onions with olive oil and place them on a baking sheet.

Drizzle with Olive Oil

Preheat the oven to 375°F (190°C) and bake the stuffed onions for about 30-35 minutes until the onions are tender.

Bake

In a bowl, whisk together olive oil, red wine vinegar, chopped rosemary, minced garlic, salt, and black pepper.

Prepare Marinade

Place the lamb chops in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 1 hour or overnight for best flavor.

Marinate Lamb Chops

Prepare your charcoal grill and let the coals get hot.

Prepare Charcoal Grill

Remove the lamb chops from the marinade and grill them over direct heat for about 4-5 minutes on each side, or until cooked to your desired doneness.

Grill the Lamb Chops

Large onions

Ground lamb

Cooked rice

Garlic, minced

Fresh parsley, chopped

Cumin powder

Paprika

Salt

Black pepper

Olive oil

Lamb chops

Red wine vinegar

Fresh rosemary, chopped

Preheat your oven to 400°F (200°C). Peel the parsnips and cut them into rib-like shapes, about 1 inch thick.

Prepare the Parsnips

In a large bowl, toss the parsnip pieces with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.

Season the Parsnips

Spread the parsnips on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until golden brown and tender, flipping halfway through.

Roast the Parsnips

In a small saucepan, combine pineapple juice and pomegranate juice. Bring to a simmer over medium heat.

Combine Juices

Stir in honey and lemon juice. Allow the mixture to simmer for about 10-15 minutes, or until it thickens slightly.

Add Sweetness

Remove from heat and let it cool down. Drizzle over the roasted parsnip ribs before serving.

Cool and Serve

Parsnips

Garlic powder

Pineapple juice

Pomegranate juice

Honey

Lemon juice

In a blender, combine lime juice, cilantro, jalapeño, garlic, salt, and black pepper. Blend until smooth.

Prepare the Aguachile Sauce

Thinly slice the cucumber and red onion. Set aside.

Prepare the Vegetables

Carefully shuck the oysters and place them on a serving platter.

Open the Oysters

Drizzle the aguachile sauce over the oysters, and top with sliced cucumber and red onion. Serve immediately.

Combine and Serve

Fresh oysters

Lime juice

Cilantro

Jalapeño pepper

Garlic

Cucumber

Red onion

Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.

Prepare the Ganache

Add the ground cinnamon, nutmeg, cayenne pepper, and vanilla extract to the chocolate mixture. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Let it cool to room temperature.

Mix the Ganache

In a blender, combine the seabuckthorn berries, passion fruit puree, sugar, water, and lime juice. Blend until smooth.

Prepare the Paleta Mixture

Pour the mixture into popsicle molds and insert sticks. Freeze for at least 4 hours or until solid.

Freeze the Paleta

Serve the spiced dark chocolate ganache in a small bowl alongside the seabuckthorn and passion paleta. Accompany with a shot of mezcal for a delightful pairing.

Plate the Dish

Dark chocolate (70% cocoa or higher)

Heavy cream

Ground cinnamon

Ground nutmeg

Cayenne pepper

Vanilla extract

Seabuckthorn berries (fresh or frozen)

Passion fruit puree

Sugar

Water

Mezcal

In a large pot, heat olive oil over medium heat. Add the diced jamon and sauté until crispy. Then, add the squid rings and cook for about 2 minutes until they start to turn opaque. Add the clams and mussels, cover, and cook for another 5-7 minutes until they open up. Discard any that remain closed.

Cook the Seafood

In a separate pot, bring water to a boil. Add couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork after it has absorbed all the water.

Cook the Couscous

In a small bowl, mix together the mayonnaise and escabeche sauce until well combined.

Combine Mayonnaise and Escabeche

Once the seafood is cooked, add the couscous to the pot and mix everything gently. Season with salt and black pepper to taste. Serve in bowls topped with samphire and sea grapes, and drizzle with the escabeche mayonnaise.

Combine Ingredients

squid, cleaned and cut into rings

clams, cleaned

mussels, cleaned

couscous

water

jamon, diced

olive oil

salt

black pepper

mayonnaise

escabeche sauce

samphire

sea grapes

Preheat the oven to 200°C (400°F). Clean and trim the Brussels sprouts, cutting them in half if large.

Preheat and Prepare

In a bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Thread them onto skewers.

Season and Skewer

In a small saucepan, combine the tomato sauce, smoked paprika, garlic powder, red chili flakes, olive oil, and salt. Cook over medium heat for 5-7 minutes until slightly thickened.

In a bowl, combine sour cream, lemon juice, minced garlic, and salt. Mix well and set aside.

Mix Ingredients

Place the skewered Brussels sprouts on a baking sheet and roast in the oven for about 20 minutes, or until golden and crispy.

Roast Brussels

Remove the Brussels from the oven and drizzle with bravas sauce, followed by a generous dollop of crema. Top with fresh raw leaves and sprinkle with parsley.

Assemble

Brussels sprouts

Tomato sauce

Smoked paprika

Red chili flakes

Sour cream

Fresh parsley leaves

Fresh raw leaves (e.g., arugula or baby spinach)

Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle with olive oil, and season with salt and pepper. Place them cut side down on a baking tray and roast for 25-30 minutes until tender.

Roasting the Eggplant

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fiddlehead ferns and cook for about 5 minutes until tender. Season with salt and set aside.

Cooking the Fiddlehead Duxelles

Once the eggplants are roasted, remove from the oven and let cool slightly. Spread aji amarillo paste over the roasted flesh, then top with the fiddlehead duxelles. Garnish with slivered almonds and chopped parsley before serving.

Combining Ingredients

Eggplant

Fiddlehead ferns

Aji amarillo paste

Almonds, slivered

Rinse the dulse seaweed under cold water to remove any impurities. Pat it dry with a paper towel.

Prepare the Dulse

In a bowl, combine the cornstarch, salt, and smoked paprika. Toss the dried dulse in the mixture until evenly coated.

Coat the Dulse

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the coated dulse pieces into the hot oil in batches. Fry for about 2-3 minutes or until they become crispy and golden brown. Use a slotted spoon to remove them from the oil.

Fry the Dulse

Place the fried dulse chicharrones on a plate lined with paper towels to drain excess oil. Serve warm as a crispy snack.

Drain and Serve

Dulse seaweed

Cornstarch

Vegetable oil

Start by rimming a cocktail glass with salt. To do this, rub a lime wedge around the rim of the glass and then dip it into a plate of salt until evenly coated.

Prepare the Glass

In a cocktail shaker, add the fresh jalapeño slices. Use a muddler to press down on the jalapeños to release their juices and heat.

Muddle Jalapeños

Add tequila, fresh lime juice, orange liqueur, agave syrup, and a handful of ice cubes to the shaker. Shake well for about 15-20 seconds until chilled.

Mix the Ingredients

Strain the mixture into the prepared cocktail glass filled with ice. Garnish with a lime wedge and a slice of jalapeño.

Strain and Serve

Tequila

Fresh lime juice

Orange liqueur (like Cointreau or Triple Sec)

Agave syrup

Fresh jalapeño slices

Salt (for rimming)

Ice cubes

Lime wedge (for garnish)

Jalapeño slice (for garnish)

In a mixing bowl, combine Maseca, water, and salt. Mix until a smooth dough forms. If too dry, add more water, a tablespoon at a time.

Make the Dough

Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten it into a tortilla shape using a tortilla press or rolling pin.

Form the Tortillas

Heat a skillet over medium-high heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through. Keep warm.

Cook the Tortillas

In a skillet, heat olive oil over medium heat. Add the chopped chanterelles and ramps. Season with salt and black pepper. Sauté until the mushrooms are tender and golden, about 5-7 minutes.

Sauté the Filling

In a blender, combine the toasted pumpkin seeds, roasted tomato, roasted habanero, cilantro, lime juice, and salt to taste. Blend until smooth, adding a little water if necessary to achieve a dip-like consistency.

Blend the Ingredients

Place a generous amount of the sautéed chanterelles and ramps onto one half of each tortilla. Fold the tortilla over to enclose the filling.