Chef Eduardo Cabezudt Duran

Our Caesar Salad Version, with Chicken, lettuce, parmesan, creamy caesar dressing

Fish Zarandeado, Cauliflower Puree, Vegetables and Plantain Chips

Lemmon Meringue Pie & red fruits

Tomatoe & Basil Bruschetta, sliced artisanal bread with balsamic reduction

Veal Saltimbocca with Creamy Mashed Potatoes and Asparagus

Vanilla panna cotta with berries coulis

Roasted Carrot & Ginger soup, based on coconut milk

Grilled Octopus with mashed potatoe and chimichurri sauce and vegetables

Guava cheesecake with almond crumble. (Aviable only in Guava season)

Crème Brûlée, infused with rosemary and berries sauce

Roasted pear, blue cheese, spring mix, cherry tomatoes and caramelized walnut

Chicken breast stuffed with spinach and goat cheese, vegetables, and coloradito style mole

Dark chocolate and raspberry cake

Tuna Sashimi With ponzu sauce

Beef fillet in tamarind sauce with sweet potato puree and roasted vegetables

Coconut flan with passion fruit caramel

Greek Salad, lettuce, feta cheese, black olives, cucumber, onion, lemmon vinagrette

Risotto whith beef filet, tomatoes cherry confited and red wine reduction

Crème Brûlée, infused with rosemary and berries sauce

Wonton & Spring rolls w/ Sweet and Sour Sauce

Bulgogi with rice and veggies

Matcha Tea mousse and coconut ice cream

Watermelon aguachile tostadita

Cochinita Pibil Tacos with Habanero and Red Onion Sauce

Poblano chilli soup with roasted baby corn

Short Ribs Braised in Birria sauce, with black beans puree

Cheesecake with mezcal reduction and berries