Origen Dunedin, FL

Gem lettuce, blue corn tortilla, manchego, chili pepita, ancho dressing.

Buttery tuna, avocado-lime mousse, achiote oil. Cool, crisp, effortless.

Gulf royal red shrimp bathed in ancho-lime chimichurri and smoked habanero oil. Fresh ocean sweetness meets citrus brightness with a slow-building heat that lingers perfectly.

Slow-roasted pork belly finished until impossibly crisp, glazed in smoky mojo dulce and layered with sweet mango heat and serrano slaw. Every bite melts, crunches, and explodes with sweet smoke, citrus, and spice.

Ripe Hass avocado crushed by hand with fresh lime, cilantro, sea salt, and herbs beside your table. Served with warm house-made tortilla chips still carrying the aroma of the grill. Creamy, bright, addictive, the kind of guacamole that disappears before the second cocktail arrives.

Fire-roasted corn folded with avocado mousse, cotija cheese, chili ash, lime, and herbs. Sweet, charred, creamy, smoky, and refreshing all at once.

Market fish cured in vibrant jalapeño-lime broth with cucumber, herbs, and chili pearls. Cold, citrusy, refreshing, and alive with heat.

The most tender cut on the menu. Velvety, buttery, and impossibly soft, this center-cut filet delivers rich beef flavor with a refined finish that melts effortlessly with every bite. Hand-cut, aged a minimum of 21 days, and prepared with sea salt, smoked butter, and chef's seasonal garnish.

Classic steakhouse character with elevated refinement. Firm texture, robust beef flavor, and a beautifully caramelized edge make this cut the perfect balance of richness and structure. Hand-cut, aged, and finished over open flame for exceptional depth of flavor.

Deeply marbled and unapologetically indulgent. Aged a minimum of 21 days to deepen flavor and tenderness, this naturally raised ribeye delivers a bold, juicy bite with ribbons of rendered fat that create an intensely rich, almost buttery profile. Flame-seared for a perfect crust and luxurious finish.

Tender filet layered with roasted bone marrow, salsa macha, pickled vegetables, and fresh lime. Decadent, rich, buttery, and wildly unforgettable.

Perfectly blackened salmon over lime rice with yuzu jicama slaw and mango freshness. Rich, buttery fish balanced with bright citrus and crisp texture.

Chile lime, yucca purée. Comfort, elevated.

Slow-braised short rib layered with heirloom carrots, mushrooms, herbs, and deep savory richness. Fork-tender, luxurious, and soul-warming.

Dark chocolate ganache with almond crunch and bright orange oil. Deep, velvety, decadent, and intensely satisfying.

Warm butter cake soaked in citrus and tequila dulce de leche, served with vanilla gelato slowly melting into every bite. Rich, warm, creamy, and dangerously indulgent.

Ripe Hass avocado crushed by hand with fresh lime, cilantro, sea salt, and herbs beside your table. Served with warm house-made tortilla chips still carrying the aroma of the grill. Creamy, bright, addictive, the kind of guacamole that disappears before the second cocktail arrives.

Slow-roasted pork belly finished until impossibly crisp, glazed in smoky mojo dulce and layered with sweet mango heat and serrano slaw. Every bite melts, crunches, and explodes with sweet smoke, citrus, and spice.

Fire-roasted corn folded with avocado mousse, cotija cheese, chili ash, lime, and herbs. Sweet, charred, creamy, smoky, and refreshing all at once.

Gulf royal red shrimp bathed in ancho-lime chimichurri and smoked habanero oil. Fresh ocean sweetness meets citrus brightness with a slow-building heat that lingers perfectly.

Buttery tuna, avocado-lime mousse, achiote oil. Cool, crisp, effortless.

Gem lettuce, blue corn tortilla, manchego, chili pepita, ancho dressing.