Chef Angel Armando Ortiz Alvarado

Bao bread stuffed with braised mushrooms served with mashed plantains and roasted ginger, peanut crumble and pickled cucumbers

Candied fig crouton, thyme honey and goat cheese mousse

Tomato bread. Grilled bread slices served with fresh tomato scented with white truffle oil and grana padana cheese

Coconut and carrot soup scented with lemongrass and ginger

Green papaya and cucumber salad accompanied by refreshing peanut leaves, wakame seaweed and pineapple dressing

Spinach crepe stuffed with mushrooms and candied pumpkin flower on roasted corn sauce

Cauliflower zarandeado style served with jasmine rice flavored with ginger and lemongrass. Candied lemon and creole sauce

Mushroom chicharrón served with homemade beans, avocado mousse and slightly spicy mulatto sauce (made with peanuts, sesame, pumpkin seeds and chile de arbol)

Pad thai noodles. Vegetables sauteed sesame seeds

Coconut panna cotta served with forest fruit sauce

Traditional Mexican churros, served with chocolate sauce and cajeta

Assorted traditional chicken tamal or beef

Huarache of blue corn gratin and accompanied by pork loin marinated with avocado mousse

Trio of sopes, chicken tinga, refried beans, served with cream and fresh cheese

Small black shrimp aguachile

Garnishes for your tacos. Assorted sauces, fresh black corn tortilla and regular corn

Legume and watercress nut salad garnished with red fruit vinaigrette

Aztec salad served with legumes and panela cheese

Cream of corn whipped with the presence of epazote oil

Traditional tortilla soup served with fish chicharrón and fresh panela cheese

Beef steak entrecote served with chocolate and almond mole

Marinated red currant fillet served with a crust of fine herbs and creamy rice with beer accompanied by Creole sauce

Mahi mahi fillet on coriander rice served with an exquisite almond and chocolate mole

Beef steak in guajillo chili and chocolate crust. With grilled vegetables and almond mole

Beef steak served with a slightly spicy 5 chili sauce accompanied by confit baby vegetables

Chicken breast stuffed with pumpkin flower and spinach topped with almond mole, accompanied by poblano rice and grilled vegetables

Pasilla chili stuffed with cochinita pibil

Taco bar. Cochinita pibil, flank steak fajitas, chicken fajitas, shrimp fajitas, governor tacos, pasha style fish tacos

Mexican churros with chocolate sauce

Corn bread with red berry puree with tequila

Carrot bread with butter frostin

Chocolate cake

Brusqueta de tomate fresco con lascas de prosciutto

Arrancini de hongos y parmesano

Variedad de quesos y carnes frías

Traditional brusqueta with proscuitto marinated with basil and balsamic vinegar

Mushroom and Parmesan Arrancini with Garlic Chipotle Dressing

Variety of cheeses and cold meats

Roasted tomato cream flavored with basil and black truffle oil

Minestrone soup, served with beans and basil aroma

Capprese Salad served with Fresh Mozarella Cheese and Creamy Balsamic Vinaigrette

Salad with arugula, spinach, berries, caramelized walnuts, Gorgonzola cheese and habanero and hibiscus vinaigrette

Nicois salad. Mix of lettuce and arugula accompanied by black olives, cucumber, hard-boiled egg, bell pepper, Cherry tomato, sealed tuna medallion, and goat cheese bathed in Italian vinaigrette

Cesar Salad, served with Grilled Chicken or Shrimp and Homemade Cesar Dressing

Fettuccine pasta served with seafood sauce and grana padana cheese

Shrimp Carbonara on spaghetti, sautéed with bacon, cream, Parmesan and white wine

Traditional bolognese lasagna topped with marinara sauce and parmesan

Beef steak found from fine grilled hices served with an exquisite cabernet sauvignon sauce garnished with potato dauphine and baby vegetables sautéed with almond butter

Fresh Mediterranean-style fish fillet served with basil and mushroom rizotto

Saltimboca of chicken, beef or pork, stuffed with Serrano ham and cheese served with a red wine sauce. Accompanied with mashed potatoes with rosemary and sautéed vegetables

Suzette crepes flamed with orange liqueur and brandy accompanied by vanilla ice cream

Vanilla creme brulee with crunchy burnt sugar

Chocolate volcano bathed with sesame syrup and berry sauce. Served with vanilla ice cream

Browni served with cajeta ice cream and vanilla and rum sauce

• Trio de causas peruana Causas peruanas Camaron con alioli de ajo y jalapeño

Huarache de maíz azul gratinado y acompañado de lomo de cerdo adobado con mousse de aguacate

Rollito veganos de primavera con rucula de zanahoria roja envuelto en papel de arroz servido con salsa de jengibre de soja

Crema de elote azado con ecencia de aceite de epazote

• Ensalada cobb. Marinada con albahaca y queso cheddar tillamook extra seco y huevo de codorniz con piñones y tomate cherry acompañada de camarones adobado y un buque de lechugas

Mini aguachile negro de camaron negro

• Filete de res encostrado de finas hievas ala parrilla servido con una exquisita salsa de cabernet sauvignon con guarnición de papa dauphine y vejetales baby salteados con matequilla de almendras

• Entrecot de res angus servido con salsa de queso azul y azado de hongos silvestres. y guarnición de puré de papa

Filete de Guachinango adobado servido con costra de finas hierbas y arroz meloso a la cerveza acompañado de salsa criolla

Pasta de mariscos servida con mahi mahi fresco, camarones,pulpo y mejillones sobre caldo de mariscos de fettuccini y salsa de vino blanco y estragon

Pan de zanahoria con frostin de mantequilla

Creme brulee de vainilla

• Volcán de chocolate bañado con jarabe de ajonjolí y salsa de frutos del bosque. Servido con helado de vainilla

Huarache de maíz azul gratinado y acompañado de lomo de cerdo adobado con mousse de aguacate

Taco de tortilla azul con pulpo zarandeado servido con puré de frijol negro y aguacate

Tradicional sopa de tortilla servida con chicharrón de pescado y queso panela fresco

Crema de maíz rostizado perfumado al epazote

Lomo de cordero marinado con adobo de 4 chiles sobre puré de papá gratinado

Filete de Guachinango adobado servido con costra de finas hierbas y rizzoto de flor de calabaza

Pan de zanahoria con frostin de mantequilla

Pan de elote con puré de frutos rojos al tequila

Variedad de sushi

Variedad de Sashimis

Ensalada oriental con tofú frito y vinagreta Oriental

Ensalada de fideos y pack Choy con vinagreta de miso rojo

Filete de pescado glaseado con misso

Filete de salmón al vapor servido con salsa de genjibre y frijol

Filete de lenguado sobre puré de edamames

Pollo a la naranja

Helado frito

Soufflé de chocolate

Rollo de salmón ahumado relleno de mousse de hinojo y espuma de naranja

Brusqueta de tomate fresco con lascas de prosciutto

• Ensalada cobb. Marinada con albahaca y queso cheddar tillamook extra seco y huevo de codorniz con piñones y tomate cherry acompañada de camarones adobado y un buque de lechugas

Ensalada capprese servido con queso mozarella fresco y vinagreta cremosa de balsámico

Filete de res servido con papá gratinada acompañada de salsa bernesa y salsa de champiñones y tomillo

Filete de lenguado sobre napolitana de vegetales servido con salsa de tomate deshidratado y aceitunas negra

• Filete de res encostrado de finas hievas ala parrilla servido con una exquisita salsa de cabernet sauvignon con guarnición de papa dauphine y vejetales baby salteados con matequilla de almendras

Filete de pescado fresco estilo mediterráneo servido con rizotto de albahaca

• Volcán de chocolate bañado con jarabe de ajonjolí y salsa de frutos del bosque. Servido con helado de vainilla

Brownie de chocolate servido con helado de pistachos

Tamal de camarones ala mexicana envuelto con hoja de platano

Trío de sopes ,tinga de pollo, picadillo y frijol , servido con crema y queso fresco

Crema de elote azado con ecencia de aceite de epazote

Tostada de ceviche de pulpo y estilo vallarta

Entrecot de filete de res servido con mole rojo

Pechuga de pollo rellena de vegetales con mole verde

Churros con salsa de chocolate y cajeta

Pan de zanahoria con frostin de mantequilla