Updated with tequila dinner!
Mike Minor is one of the greatest chefs in this valley. Every course was perfectly executed! We had excellent appetizers during the reception. My favorites were the tuna tostada, soles al pastor (with Kurobuta pork cheek) and the campechana. These were paired with their delicious house margaritas.
Dinner:
The roasted beet salad had fresh greens and nutty flavors with a perfectly balanced acidity. The grapefruit Serrano mule was a delicious compliment. The hamachi crudo then delighted my taste buds with a nice caviar. The blood orange Margarita shifted us nicely into the short ribs. The meat was tender and melted as you savor the flavor. The Colorado lamb chop was perfectly prepared and had a nutty pepita crust. The mission fig old fashioned needed a bit more fig syrup for me, but transitioned my taste buds for the duck carnitas. The tender duck was braised with delightful seasonings.
Dessert: flourless chocolate almond cake which tasted just as good the next day because I couldn't eat it all!
Previous review: We love the brunch offerings. They have all inclusive with great mimosas. The huevos rancheros, chiliqueles and steak and eggs are my favorite dishes.