Meet our standard dishes in our Menu a la Carte.
A menu that changes seasonally, incorporating natural and seasonal ingredients.
Raisin beetroot with vanilla poached grapefruit, macadamia nuts and sour cream cheese.
Tataky of fish marinated to the diabla with “chile de uña” and gelee of dashi.
Pursale, cactus and mint salad with burrata cheese.
American Wagyu SRF with quelites, herbs and avocado oil.
Fresh cheese tamale, creamy corn anaheim pepper sauce, stuffed spinach, toasted almonds
shredded macadamia nut and mushroom powder.
Fideo seco with cream, cotija cheese and avocado.
Pork and beans Pork and beans.
“Acociles al ajillo” garlic butter sauce, tortillas and green sauce.
Octopus with huazontle Valladolid sausage emulsion and creole tomato broth.
Short rib terrine served with the flavors of carne en su jugo.
Suckling pig, grandma’s pipián, vegetables and leaves.
Duck in recado negro sauce, Duck in recado negro sauce.
American Wagyu tongue with mole coloradito and sweet stuffing.
Rice pudding served with cinnamon ice cream, soy milk flakes and toasted chocolate.
Chocolate ganache, mamey cream, rosita de cacao and saint leaf.
St. Germain 3 leches, guava foam, lemon meringue & raspberry powder.