tán by Chef Richard Sandoval

Aguachile Tan

Crispy potato and chorizo taco with shrimp and aguachile verde — a signature appetizer bursting with brightness

Bone Marrow

Rich bone marrow with black garlic, octopus, salsa verde and housemade corn tortilla

Sea Scallop Ceviche

Fresh scallop ceviche with coconut, habanero, radish leaf and passion fruit

Short Rib al Carbon

Slow-braised short rib, rich and tender with smoky char

Pork Belly

Pork belly with charred eggplant puree, heirloom carrots and black chilmole sauce

Rib Eye

Rib eye steak with morita chili jus, vanilla-orange sweet potato puree and grilled vegetables