The menu begins with a choice of assorted Guacamoles, or Ceviche, followed by Baby Spinach Salad with grilled pears and caramelized almonds, or Roasted Cuaresmeno Soup with queso chihauhau and avocado. Guests then select an “Al Tapas” option, like Al Raviole — Basque jumbo shrimp atop house-made raviol, Al Mejillon — Prince Edward Island mussels, or ​Al Poblano — pan-seared lemon chicken with poblano sauce, poblano-corn rice. Next up:  choice from Altiro’s “Al Taco” category, with options ranging from Al Carnitas —slow roasted pork belly, escabeche onions, cilantro, roasted Chile de arbol salsa, to Al Salmonjillo — grilled King salmon, grilled pineapple, tomatoes, chipotle aioli. The menu concludes with Altiro’s Latin-inspired spin on Tiramisu — made with tequila, Mexican coffee liquor, rum and espresso, drizzled with chocolate sauce and strawberry coulis. Altiro’s full menu of craft cocktails will also be available, including their popular Magarita Pina — fresh muddled pineapple, lemon, tequila reposado, pineapple-cilantro ice cube, and Ala Florinda — made with Hibiscus flower, bourbon, orange liqueur, fresh orange and lime juice, with chili de arbol garnish.