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APPETIZERS

TUNA
Fresh tuna tartar, sea urchin, avocado, salmon roa, black radish, lemon gelée, yuzu vinaigrette, chili oil.

or
QUINOA
Quinoa salad and endives, lentils with chipotle, baby mix leaves, Grana Padano cheese. (D.O. Emilia-Romagna, Italy)

or
TAMALE
Butter tamale gnocchi style, ratatouille, cilantro pesto, goat cheese, vegetable foam.

MAIN COURSES

SALMON (150 g)
Salmon escalope "cook medium rare", quelites cream, cured cactus, black coral.

or
“VACIO” ARGENTINE STEAK (190 g)
“Vacio” Argetine steak au mezquite, “Lyonnaise” potato, french green beans, pepper - “pasilla” chili sauce.

or
PORK BELLY (180 g)
Soft and crispy pork belly, red wine and hibiscus sauce, spinach and cactus, carrot and bell pepper mousseline, lemon cream, crispy garlic.

or
RISOTTO - HUITLACOCHE
Funghi, huitlacoche, sigh and crispy parmesan.

DESSERT

GUAVA AND PASSION FRUIT TEXTURES
Caramelized banana, meringues.

or
TOWER OF DATES
Almond mousse, vegan “craquelin” with orange-lime sauce.

or
FOREST
Callebaut chocolate mousse, emon-basil sorbet, gel and spongemint, pistachio crumble.
$440 PESOS PER PERSON
DOESN´T INCLUDE DRINKS AND SERVICE TIPS