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FRESH TUNA TARTAR AND CITRUS
Avocado | salmon roe | black radish | yuzu vinaigrette | sea urchin | chili oil
QUINOA, ENDIVES WITH LENTILS
Chipotle | Grana Padano cheese (D.O. Emilia-Romagna, Italy) | baby mix leaves
ORGANIC TOMATOES AND BURRATA CHEESE
Pistachio vinaigrette | cilantro pesto | mushrooms and tru e brioche
BELUGA LENTILS TABOULET
Vinaigrette and chickpea blinis over seitan bread carpaccio
SEARED FOIE GRAS AU TAMARIND (90 g)
Samarind | light potato purée | mango | pineapple | jicama | cucumber
BUTTER TAMALE AND RATATOUILLE
Gnocchi style | cilantro pesto | goat cheese | vegetable bouillabaise
CONFIT SUCKLING PIG TACO AND BACON
Avocado cream | black onion | “cascabel” chili sauce | vegetables sprouts
LOBSTER CHILAQUILES
Smoked tomato sauce | arugula | fresh cream | Huajicori cheese | avocado port reduction
RISOTTO, FUNGHI AND HUITLACOCHE
Truffle perfume | crunchy and parmesan cheese sigh
CREAM OF PRAWN AND PUMPKIN SOUP
26 years of tradition

TO SHARE (two people)

IBERIAN ACORN JABUGO "PATA NEGRA"
Toasted pecan bread
ARTISAN CHEESE TASTING
Fresh goat cheese from Atotonilco with acacia and tru e honey | Cotija cheese (D.O., Sierra de Jalmich, México) with green tomato compote from “Valle de Tomatlán” | Dobble cream Ramonetti cheese (D.O. Baja California, México) with grapes | Grana Padano cheese (D.O. Emilia-Romagna, Italy) with confit onion | Gorgonzola cheese (D.O., Italy) with port jelly and pecans