Piquant, Chef Sharp offers his guests a variety of culinary paths to choose from, allculminating in a sensory stimulation of smells, tastes and artistry. Small plates of Fresh CornTamales with Duck Confit, Mole Poblano and Honey Roasted Pumpkin Seeds; Slow Roasted Beef Brisket Flautas with Homemade Guacamole and Salsa Coloradito; and Toasted CuminCrab Cakes with Jalapeno Tartar Sauce and Roasted Corn Pico de Gallo can jump start your journey. Simple Ceviches of fresh salmon, shrimp, tuna and snapper can cleanse the palette withlightly dressed, spicy flavors. Homemade soft corn tortillas are filled with Grilled Tri Tip Steak,Caramelized Onions, Pico de Gallo, Roasted Tomato Salsa and Cotija Cheese; or Grilled Mah iMahi, Guacamole, Pico de Gallo, Jalapeno Cabbage Slaw, Salsa Quemada and Crema.