Chef Luis Fernando Rodríguez López

Tostada Francesa servida con crema inglesa de pinolillo, caramelo salado y frutos del bosque silvestres coronado con una nieve de vainilla y nueces caramelizadas

Ensalada de aguacate servida sobre lechugas mixtas orgánicas, aderezo de maracuyá, crocante de pan brioche, tomate cherry, queso de cabra, vegetal asado de temporada

Huevos pochados con salsa holandesa, rúcula fresca rizada, aguacate fresco, pan brioche casero, sal de moras silvestres, acompañado de una ensalada de tomate cherry, albahaca y queso de cabra

Sándwich de albóndigas con salsa de tomate casera ligeramente picante chunky, queso suizo derretido sobre un pan esponjoso casero de camote, servido con tomate y aguacate en lascas y pesto de hierbas y hinojo fresco

Incluye estación de bebida natural de fruta local, fruta fresca tropical, jalea casera, queso local, pan brioche francés café caliente, jugo de naranja

French toast served with pinolillo creme anglaise, salted caramel and wild berries. Vanilla ice cream and caramelized nuts

Avocado salad served on organic mixed lettuce, passion fruit dressing, crispy brioche bread, cherry tomato, goat cheese, seasonal roasted vegetables

Poached eggs with hollandaise sauce, fresh curly arugula, fresh avocado, homemade brioche bread, wild blackberry salt, accompanied by a cherry tomato, basil and goat cheese salad

Meatball sandwich with slightly spicy chunky homemade tomato sauce, melted Swiss cheese on a fluffy homemade sweet potato bun, served with sliced ​​tomato and avocado and herb pesto and fresh fennel

Includes natural drink station of local fruit, tropical fresh fruit, homemade jelly, local cheese, French brioche bread, hot coffee, orange juice

Fresh mango ceviche, coconut tiger milk, coriander foam, homemade sweet potato chips, canned red onion

White bean stew, traditionally seasoned, accompanied by roasted colored carrots, green spinach, sprinkled with smoked paprika

Organic quinoa salad, roasted turmeric cauliflower, sundried cherry tomato, fresh avocado, seasonal sprouts

Yellow potato terrine, chickpeas sautéed on the comal, fresh tufu, powdered peas, peanut cream and sunflower seed

Tender red bean croquette, served over vegan roasted garlic aioli, marinated salad, toasted almonds, green sprouts on the side

Roasted pineapple, served with homemade crisp and seasonal granita

Chia seed and pure chocolate pudding, served with crushed nuts, vegan whipped cream

Ceviche de mango fresco, leche de tigre de coco, espuma de culantro, chips caseros de camote, cebolla morada en conserva

Estofado de frijol blanco, sazonado tradicionalmente, acompañado de zanahoria de colores rostizada, espinaca verde, pimentón ahumado espolvoreado

Ensalada de quinoa orgánica, coliflor con cúrcuma asada, tomate cherry deshidratado, aguacate fresco, brotes de temporada

Terrina de papa amarilla, garbanzo salteado al comal, tufu fresco, guisante en polvo, cremoso de maní y semilla de girasol

Croqueta de frijoles rojos tiernos, servidos sobre alioli vegano de ajo rostizado, ensalada marinada, almendra tostada, brotes verdes al lado

Pudding de semilla de chía y chocolate puro, servido con nueces triturados, crema montada vegana

Piña asada, servida con crocante casero y granizado de temporada

Oxtail stew, served with broth from the same 12-hour cooking period, yellow potato and baby carrot, lemon wedge and fresh coriander

Mediterranean salad with crispy parmesan, fresh salami, homemade citric mayonnaise, seasonal sautéed vegetal, organic cherry tomato, goat chesse

Table of breads and butter, dressing and chilera from the chef

Beef Tenderloin served over Mashed Sweet Potatoes, Roasted Garlic Apple Butter, Glazed Carrot

Seabass filet served on a squash mouselinne, crispy coral, fresh fennel salad with mango

Vegetarian risotto served with asparagus and fresh organic mushrooms, parmesan cheese and vegetable background

Cheesecake and fresh blueberries, served with compote and homemade biscuit

Orange cream, served on homemade vanilla crumble, citrus compote, vanilla tuille

Mexican pozole, based on white corn and seasonal organic vegetables, homemade tomato paste, accompanied by fried local tubers, and rice on the side

Aztec soup based on roasted tomatoes, served with grilled chicken, fresh avocado, mozzarella cheese, accompanied by tortilla chips, seasonal sprouts

Tacos Veracruzeña served with shredded pork, salsa verde, roasted pineapple, fresh red onion and curly cilantro, accompanied by cumin and custard dressing

Aguachile served with shrimp, citrus broth, julienned fresh vegetables, fresh cucumber, seasoned with jalapeño pepper

Oxtail stew, accompanied by potatoes and carrots, served with white rice, fresh lemon and seasonal sprouts

Slow-cooked pork ribs, accompanied by a tamarind barbecue sauce served with rustic mashed potatoes, crispy Parmesan

Guajillo-style fish, based on queen sea bass, spread with corn flour, accompanied by steamed vegetables and citrus garlic and apple butter

Cheesecake and fresh blueberries, served with compote and homemade biscuit

Orange cream, served on homemade vanilla crumble, citrus compote, vanilla tuille

Oatmeal and strawberry mousse, accompanied by homemade chocolate chips

Ensalada mediterránea con crocante de parmesano, salame fresco, mayonesa de alcaparras casera, vegetal salteado de temporada, tomate cherry orgánico

Estofado de rabo de res, servida con caldo de su misma cocción de 12 horas, papa amarilla y zanahoria tierna, gajo de limón y culantro fresco

Tabla de panes con mantequilla, aderezo y chilera del chef

Rissoto vegetariano servido con espárragos y hongos frescos orgánicos, queso parmesano y fondo vegetal

Lomito de res servido sobre puré de camote, mantequilla de manzana y ajo rostizados, zanahoria glaseada

Corvina reina servida sobre un mouselinne de coliflor, crocante de coral, ensalada de hinojo fresco con mango

Flan de pomelo, crumble de galleta casera, almíbar de naranja pomelo

Gelatina cítrica con fresa y carambola, servido sobre crocante y crema de vainilla

Estación Cruda

Estación de snax

Calamar

Camarón

Pulpo

Langosta

Corvina

Pargo Rojo

Costilla de cerdo

Pechuga de pollo

Costilla de res

Lomito de res

Tarta de manzana

Queque de chocolate

Flan de naranja

Fruta macerada en caldo cítrico