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SHRIMP WITH PLUM MOLE (150 g)
Habanero chili | butter “tamal” | asparagus | zuchini and carrot pickled
“ADOBADO” BROILED OCTOPUS AND BEAN SAUCE (200 g)
Christophine gratin | spinach and mushrooms | crunchy huitlacoche
PAN SEARED SALMON AND “WILD SORREL” CREAM (150 g)
Cured cactus | black coral
FRESH TUNA CRUSTED WITH PEANUTS (180 g)
Organic vegetables | avocado cream | jalapeño chili emulsion
CATCH OF THE DAY (180 g)
Fresh ingredients from the local market | chef special recipe
SHORT RIB AND GRILLED BEEF PETALS (180 g)
Creamy chipotle chili sauce | confit shallot | potato and bacon terrine | cauliflower mousseline
BEEF FILET WITH POIVRE-PASILLA CHILI SAUCE (200 g)
“Lyonnaise” potato | French green beans
CONFITED AND ROASTED DUCK LEG (180 grs)
Chilhaucle mole from Oaxaca | potato mousseline | smoked beets
PORK BELLY WITH HIBISCUS AND RED MERLOT SAUCE
Soft | crispy | spinach and cactus | carrot and bell pepper mousseline | lemon cream | crunchy garlic
LAMB CHOPS CRUSTED WITH PISTACHIOS (220 g)
Two chops | artichoke | onions | sauted chili foam | green olives reduction
BRAISED BEETROOT
Stuffed with hazelnut - tofu | panfryed potato shreds | red wine sauce | wasabi foam
TOFU MARINADO A LA PARRILLA CON COSTRA DE CAJUN
Spinach and cactus | carrot and bell pepper mousseline | merlot sauce