FRIED SOFT SHELL CRAB

watercress, orange, pecan, almond and apple salad; honey vinaigrette and balsamic vinegar 

CATCH OF THE DAY TIRADITO WITH THREE DRIED CHILE VINAIGRETTE

arugula salad, fresh and crispy seaweed

FRESH TUNA WITH VIETNAMESE MARINADE

chili pepper, avocado, basil, lemon, coriander and seeds

MIXED GREEN SALAD, ARUGULA AND BABY VEGETABLES

“Huajicori” cheese and mustard vinaigrette

“BURRATA” CHEESE WITH VARIETIES OF ORGANIC TOMATOES

pistachio vinaigrette, cilantro and basil p

SAUTTED FOIE GRAS AL’ORANGE

grandma’s recipe

PUFF PASTRY AND TAMALE DUO OF “ESCARGOTS”

poblano, garlic and herbs butter; creamy bean sauce

WARM OYSTER WITH POTATO AND CLOROPHYLL MOUSSELINE

lemon tea emulsion 

BARBEQUE ORGANIC BEET

homemade jocoque with sorrel, leaves and flowers

SMOKED MAGRET AND CONFIT DUCK CHILAQUILES

with tomato sauce, arugula, fresh cream, huajicori cheese, avocado and port reduction

CONFIT SUCKLING PIG AND BROILED BAY SCALLOP TACO

avocado cream, black onion puree, crunchy mushroom, beer and tomato sauce

RISOTTO AI FUNGHI

perfumed with truffle and parmesan sigh

CHEF THIERRY’S TRADITIONAL PRAWN AND PUMPKIN CREAM SOUP

25 years on the menu

PARA COMPARTIR

IBERIAN ACORN JABUGO "PATA NEGRA"

toasted pecan bread 

CHEESE TRAY

variety of artisan cheeses served with pecan bread and cactus jelly

BAJA CALIFORNIA OYSTERS (dozen)

shallot vinegar 

RAW-BAR SPECIAL (TASTING PORTION)