Chef Arturo Diaz

Hand-moulded sushi (shrimp, tuna and salmon)

Compressed sushi whit smoked salmon

Soba noodles in hot soup whit tempura

New potatoes cooked in dashi stock

Salmon teriyaki whit vegetables

Sliced seared beef whit mash sweet potato

Guacamole whit chips

Tomato stuffed with lentils

Nopal salad

Tortilla soup

Vegatarian pozolillo (green sauce with squash, onion, mushrooms and corn)

Avocado stuffed with tuna onion and tomato with chipotle sauce

Enchilada stuffed with black bean puree with pipian sauce

Rice pudding

Shrimp bruschetta with garlic aioli

Smoked salmon wraps with vegetables

Onion cream with parmesan croutons

Pasta salad with chicken, olives, and cherry tomato with fine herb oil

Flamed beef with mushroom gravy with roasted eggplant and steamed vegetables

Fettuccine in pink sauce with octopus and shrimp

Chicken parmigiana with mushroom risotto

Plato de fruta de la temporada con granola holistica y yogurth

Waffles con mermelada de frutos rojos

Pan frances con queso crema y fresa

Huevos al gusto con 4 ingredientes a elegir servidos con frijoles fritos y papa rayada

Chilaquiles rojos o verdes con pollo o huevo servidos con frijoles fritos y salsa mexicana

Guacamole

Black aguachile

Pork pibil empanadas with tanned salad

Tortilla soup

Tropical citrus salad with tequila and jamaica vinaigrette

Stuffed crab balls whit cheese cream and chipotle

Beef mole served with rice and stewed corn

Pork loin stuffed with vegetables and oxaca cheese with beer and honey sauce with carrot puree

Fish fillet sarandeado with green salad

Pear winne with red berries and ice cream