Chef Roberto Antonio Figueroa Alvear

MISO SOUP (MISO BROTH WITH FISH, SEAWEED AND FERMENTED GREEN BEANS FROM SOY) OR VEGAN STYLE

CHICHITO CHILI WITH ROCA SHRIMPS

MAKI SUSHI WITH SHRIMP OR TUNA FISH

NIGUIRI SUSHI WITH SHRIMP, TUNA FISH OR SALMON

TEPANYAKI WITH CHICKEN BREAST OR BEEF STEAK OR VEGAN STYLE

YAKIMESHI VEGAN STYLE OR WITH SHRIMP, CHICKEN OR BEEF

CAMHELADO (TRADITIONAL GELLY WITH TAPIOCA

GINGER PANACOTA (PANACOTA GELLY WITH GINGER FLAVOR)

• QUESADILLAS (WITH FLOUR OR CORN TORTILLA)

• WHITE RICE TO THE GARDENER

•FISH TACO & SHRIMP TACO WITH ORLY PASTE AND CABAGGE VARIETY OF MEXICAN SAUCES

TORTILLA SOUP WITH CRISPY PORK SKIN, AVOCADO, CREAM AND BABY CORN

•AGUACHILE (SHRIMP MARINATED WITH LEMON, CUCUMBER, ONION AND CORIANDER)

• BIRRIA JALISCO (BEEF STEW MEAT) WITH RED LOWSPICY SAUCE

•ROAST SKIRT STEAK SAUSAGE TO GRILL CHORIZO GRILL CHICKEN IN SABANA

• TAMPIQUEÑA MEAT (FRIED TACO; FRESHCHESSE; BEEF; POBLANO CHILI WITH CREAM AND CORN; BAKED POTATOE )

MEXICAN COCONUT FLAN WITH PINEAPPLE CREAM AND STRAWBERRY SAUCE

MEXICAN CORN BREAD WITH ROMPOPE SAUCE AND MIX BERRY`S

SWEET MEXICAN RICE WITH MILK

PEAR SALAD SALAD OF SPINACH AND PEAR, ACCOMPANIED BY CARAMELIZED WALNUTS AND ROQUEFORT CHEESE, WITH CITRUS VINAIGRETTE

TUNA TARTAR FRESH TUNA, MARINATED WITH LEMON, MUSTARD, SERVED WITH CAPERS, ONION, GARLIC, AVOCADO MOUSSE AND FRESH LETTUCE SALAD

GOAT CHEESE SALAD: MOUSSE OF GOAT CHEESE AND DRIED TOMATOES WRAPPED IN PASTA PHILO ACCOMPANIED BY ENDIVE AND VINAIGRETTE OF MUSTARD AND SWETT NUTS

ONION SOUP TRADITIONAL FRENCH ONION SOUP WITH RED WINE AND BROTH OF BEEF ACCOMPANIED WITH CHEESE CROUTON, GRUYERE

LETTUCE CREAM DELICATE CREAM OF LETTUCE ROASTED WITH BACON, SERVED WITH CONFITED TOMATOES AND GARLIC CROUTON

SCALLOPS SCALLOPS SEALED AXE AND BATHED IN BUTTER, SERVED WITH AVOCADO MOUSSE, MANGO SAUCE VEGETABLES

MUSTARD SALMON SALMON MARINATED WITH ANCIENNEMUSTARD WITH MASHED SWEET POTATO, AND VEGETABLE BABY BUTTER AND GARLIC

RACK OF LAMB RACK OF LAMB IN A CRUST, PISTACHIO, ACCOMPANIED BY ONIONS CARAMELIZED RED WINE, AND CAULIFLOWER PUREE

DUCK A L'ORANGE MAGRET OF DUCK CONFIT, AND GLASED WITH SWEET AND SOUR ORANGE SAUCE, MASHED POTATOES-LIME AND ROASTED VEGETABLE BABY

3 CHOCOLATE MOUSSE CYLINDER OF WHITE CHOCOLATE, DARK CHOCOLATE AND MILK CHOCOLATE MOUSSE FILLING, FLAVOURED WITH CARDAMOM AND REDBERRY´S

CREPPE SUZETTE THINLY CREPE WITH ORANGE LICOUR AND ORANGE JUICE ACCOMPANIED WITH VANILLA ICE CREAM AND MIX BERRY´S

TART CITRUS. CHOCOLATE, FILLED WITH TANGERINE CREAM TART, MERINGUE ITALIAN, ACCOMPANIED BY WILD FRUITS