Summer Menu 2026
Please let us know any dietary preferences when making your reservation. We can accommodate: vegan, vegetarian, lacto-ovo vegetarian, pescatarian, and gluten-free diets, and we can remove any specific ingredient on request. We cannot accommodate: keto, true celiac disease, low-sodium, no-spice, or no-sugar diets. To notify us email info@naisatx.com
Food allergies are taken very seriously and will always be a top priority.
Consuming raw or undercooked meat, seafood, or eggs can increase your risk of food foodborne illness.
$175.00 per guest.
Summer Menu 2026
Tortilla Course
Flour tortillas, norteño butter.
Lobster Tostada
Lobster, head cheese, white beans, chile ancho & fermented black apple salsa.
Gordita
Refried black beans, wagyu beef cheek barbacoa, avocado mousse, salsa roja.
Carrot Tart
Braised carrots, whipped mole blanco, fermented banana peppers.
Pozole Verde
Cacahuazintle corn, Gulf shrimp, radish, lime.
Guinea Fowl
Mole Amarillo, fermented black apple reduction.
Quesadilla
Blue corn tortilla, queso oaxaca, mushroom tinga, chile morita & black garlic.
Short Rib
Australian wagyu short rib, chile pasilla jus, aged parsnip.
Pre-Dessert
Nieve de garrafa, chile piquin, tamarind salsa.
Flan & Miso
Red miso caramel, tahini granola, blue corn chocolate .
Corn Cake
Queso cotija ice cream, coffee tuille, yellow corn streussel.
Final Feliz
"Macaroon not macaroon''
Yellow bolita corn cookie, mole negro.
This menu is subject to change based on ingredient availability.