Chef Rodrigo Quezada

Aguachile tatemado de camarón, callo y atún

Ceviche de pescado y pulpo con maracuyá y habanero

Almejas u ostiones rasurados (dependiendo disponibilidad)

Torre de atún, pescado blanco, pulpo, camarón cocido, camarón crudo, callo y almeja con salsa vuelve a la vida y aceite de chiles

Crudo de salmón con pepino, tomatillo y cilantro criollo

Todo incluye tostada, salsa, macha de chiltepin y habanero lactofermentado

Ensalada mixta con mango, piña y pepino

Caldo cantinero de camaron

Arroz a la tumba con pulpo, mejillon, camaron y pesca del dia

Pescado sarandeado con frijoles negros refritos

Camarones al coco en salsa de tamarindo y arroz basmati

Tamal de maracuyá, espuma de mascarpone y vainilla

Nicuatole de coco y cardamomo con helado de naranja

Acapulco style ceviche (Fresh fish, tomato and ginger)

Cecina tartar with chile mixe, tomato compote and cilantro

Huitlacoche and ricotta dumplings with mushroom and chile pasilla consomé

Pickled cactus salad, beans and hair loom tomato with quelites and radishes and lemon vinaigrette

Figs carpaccio with quelites and watercress, cotija cheese and honey raspberry vinaigrette

Fideo seco (capellini pasta with tomato and chipotle) chorizo and mussels

Huitlacoche and chile mixe risotto with catch of the day and braised mushrooms

Slowed cooked brisket tamal with spiced pumpkin puree and quelites salad and pickles

Slowed cooked pork chops in salsa verde, watercress and quelites and black beans pure

Pink guava cream and spiced cooked pumpking

Apple Millefeuille with vanilla sauce and orange sorbet

Todo el menú incluye focaccia casera y palitos de pan

Mortadela y queso parmiggiano regiano con aceite de trufa

Rigattoni al vodka

Fetuccini a la crema de trufa y hongo shitake fresco

Panacota de vainilla y espuma de frutos rojos

Kampachi crudo with roasted lemon and chintextle mayo

Akami tuna tiradito with watermelon and chile mixe cream

Shrimp and pork dumplings with salsa verde consomé and black bean cream

Roasted tomato soup with chile pasilla and burrata

Figs, watercress, quelites and flowers with sherry vinaigrette

Zucchini flower cream with roasted pistachios and apple compote

Mezcal Pan seared high choice rib eye with roasted potatoes and brussel sprouts and salsa tatemada and tortillas

Prime beef filet with chile mixe mole, sweet potato puree and pickled veggies

Surf and turf rissoto tumbada style(octopus, shrimp and short rib with tomato rissoto and chile mixe))

Apple Millefeuille with vanilla sauce and orange sorbet

Dark chocolate (70/80 %) panacota with pasion fruit coulis and natural vanilla

Coffee (cafe de olla) crepas with homemade cajeta and orange liquor

Guacamole, salsa and chips

Acapulco style ceviche (Fresh fish, tomato and ginger)

Cochinita pibil panuchos (sopes with black beans and pickled onions)

Cactus salad (cactus, hairloom tomatos, cilantro and red onion with oregano and olive oil)

Milpa salad (tomatoes, quelites and squash flower with orange vinagrete)

Roasted veggies with lime vinaigrette

Slowed cooked brisket with mole negro and sweet potato puree

Roasted chicken adobo with salsa tatemada and refried beans

Rain mushrooms and short rib rissoto with cotija cheese

Cochinita pibil (pork adobo) and pickled onions with tortillas adn refried beans

Sheep cheese flan with whipped cream and almond

Arroz con leche (mexican style rice pudding) with fresh mango and avocado

Pasion fruit and chocolate tamal with mascarpone and vanilla cream