The salad is charred avocado on top of sliced blood oranges & fennel with a delicious vinaigrette. Margaritas were made with reposado tequila, fresh lime and an apricot liquor. The first entrée is grilled octopus with Shishido peppers on a yellow tomato purée. The second entrée is oxtail on polenta that was actually real polenta with a side of asparagus.Sparkling French rosé. Butterscotch budino and a chocolate cakeFrench press coffee.