Mesa y Co: “Tierra, Mar y Fuego” August Edition By popular demand, Chef Garces is bringing back the Mesa y Co preview dinner for a second evening this August. The first dinner sold out and left us wanting more, so here we are.
This time, the format opens up: after a first course of Lobster Tortilla Soup, the table fills with an expansive spread of small plates served family style, before settling into the main event, Wagyu Short Rib Barbacoa, and closing with Tres Leches.
Several new dishes make their debut, so returning guests will find plenty to discover. Wine pairing and mezcal flight add-ons are available.
Event Details:
Date
Aug 22nd, 2026
Time
6:00 PM - 9:00 PM
Location
Maine
Ticket Price
225.00
Chef In Residence
Chef Jose Garces
Available Seats
19
Description:
Timeline and Schedule
This event will feature an arrival and welcome starting at 6 PM followed by a five (5) course dinner plus dessert. Chef will describe each dish. Guests will depart around 9 PM.
Seated Dinner (Five Courses)
| Course | Description | Wine/Beverage Pairing |
|---|---|---|
| FIrst Course: Para Comenzar | Lobster Tortilla Soup Blue Corn Tostada, Avocado Mousse, Caviar, Lime Leaf Oil, Micro Cilantro |
Champagne: Krug Grande Cuvée |
| Small Plates | Mexican Hummus Mexican inspired hummus, salsa macha, homemade pita Crispy Cauliflower Mole Negro Crispy fried cauliflower with mole negro, za’atar crema, and mole pepita crunch Zanahorias con Chile Guajillo Tender carrots with guajillo chile glaze, Mexican lime, piloncillo, and finished with epazote Jicama Batons Spiced Jicama Batons Hiramasa Aguachile Tomato-Jalapeno Water, Green Garlic Aioli, Serrano, Cucumber, Mojo Plantain Crumble Duck Confit Taquitos Poblano creme, cotija cheese, radish. Pork Belly al Pastor Tamale en Cazuela, Charred Pineapple Escabeche, Black Bean Sauce, Chicharones, Micro Basil Atlantic Cod en Mole Verde JG’s Super Fish Rub, Mexican Street Corn, Cebolla Criolla, Pepita Crunch Pollo al Achiote Skewers Vibrant red, citrusy chicken with classic Yucatán flavors |
Wine: TBD |
| Main Course | Wagyu Short Rib Barbacoa Slow-Cooked Wagyu Short Rib, Pasilla Adobo, Rancho Gordo Heirloom Beans, Grilled Green Onion Puree, Queso Fresco, Corn Tortilla, Lime Crema, Salsa Macha |
Wine: Vega Sicilia Valbuena 5° Mezcal: Mezcal Unión El Viejo |
| Dulce Final | Tres Leches Passion Fruit, Canella Espuma, Mexican Chocolate |
Wine: Bodegas Toro Albalá Don PX Gran Reserva Digestif: Casa Dragones Añejo |
Note: This is a sample menu, options may vary.