Chef Ciro Ernesto Gutierrez Meza

Camote al Rescoldo (camote amarillo cocido al carbon,macerado con salsa de yogurt y cilantro con un toque de miel de abeja organica y sal negra)

Tuetanos (tuetanos cocidos a baja temperatura marinados con chimichurry y servidos con limon, tomillo, romero y sal maldon acompañado de tortilla de harina estilo monterrey)

Rib Eye ( Corte silver sterling con papa horno y crema acida, mazorca dulce y verduras al Vapor

Mousse de Maracuya

(Castilian pumpkin soup with ginger perfume)| goat cheese | corn chips|

(Shrimp Aguachile) |Popcorn| pico de gallo campechano| lemon air | shoots| chips|

(watermelon salad) watermelon scented with mint in high vacuum | figs |cottage cheese|grape tomato|French lettuce| Jamaican vinaigrette |

Surprise mouth cleaner

Peninsular beef sirloin |recado negro sauce|roasted sauce| roasted peninsular vegetables|cassava puree|sprouts|demiglasse sauce with beans|

Tinkin xic fish |fresh fish fillet| bean risotto | axiote sauce | coleslaw | olive powder|

Chicken PIbil (high vacuum cooked chicken roll | steamed rice | caramelized red onion in red wine |

Poor gentlemen

Guava panna cotta with orange blossom sauce

Xtabentum snow with cookie crocate and flowers

Papaya sweet with chaya ice cream and lemon

Oven Potato, Mexican Salsa, Guacamole, Charro Beans, Dtotopos, Roasted Onions, Hot Sauce, Toreado Chiles, Roasted Sausage, Roasted Pineapple, Lemon, Onion and Cilantro, Radishes, Nopales,

Discada, refried beans,

Rib eye, new york, flank steak, chicken breast, rib, sirloin

Flavored gelato: strawberry, vanilla, chocolate and brownie