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AMUSE
Sea and citrus flavors.
TOMATO FANTASY
Tomatoes in purée, foam, confit and slushed, white garlic
OR
FRIED SOFT CRAB
Mixed lettuce salad, orange, walnut, almond, apple; honey vinaigrette and balsamic vinegar
CREAM OF PRAWN AND PUMPKIN SOUP
A 30-years tradition
OR
FUNGI RISOTTO Foie Gras, Mole negro
CHAR-BROILED SEARED MARINATED FRESH TUNA
Green pipian with seaweed, vegetable chop suey, grilled corn, sprouts salad, xnipec
OR
MARINATED BROILED OCTOPUS WITH “CHICATANAS”
Smoked organic beets, green peas mousseline, beef and scallop tartare, bone marrow, red wine sauce
SHORT RIB AND CHARCOAL BEEF FILET
Camembert cheese and chipotle sauce, paper potato, confit shallot, potato and bacon terrine
OR
PORK BELLY AU COCONUT IN PULQUE SALSA
Chilhuacle pepper, roasted Brussel sprouts, chargrilled carrot with truffle mousseline
SEARED ROUGIÉ FOIE GRAS
Truffled potato siphon, rhubarb and dry grape sauce, spice bread, tropical salpicon
OR
ARTISAN CHEESE TASTING
GORGONZOLA CHEESE CRÈME BRÛLÉE
Cassis and Port Wine sorbet, pecan bread
OR
HABANERO CHILLI WITH PASSION FRUIT MOUSSE.
Almond crumble and vanilla ice cream