DINNER

DZIKILPAK
smoked pumpkin seeds – chive oil – heirloom coriander – xoconostle crispy heirloom corn tostada

SCALLOP CRUDO
cured scallops – jungle gooseberry and sea lettuce aguachile – charred avocado and cucumber – lemongrass oil

BLUEFIN TUNA CRUDO
hibiscus and fermented plum aguachile – morita chilli – dulce seaweed purple basil

VENISON TARTARE
smoked salsa macha – jícama – cotixa cheese – blood tostadas

GRILLED BROCCOLINI
herb caesar dressing – fried capers – crispy bread – parmesan crisps toasted seaweed

SOFTSHELL CRAB TACO
amaranth and mezcal tempura – hoja santa emulsion – fermented habanero & xoconostle salsa

CRAB ESQUITES
heirloom corn – crab meat – coconut crab bisque – charred heirloom tomato – chives

ROASTED PRAWNS
morita chilli – plantain vinegar – prawn butter – manzano chilli ferment

SMOKED TROUT TOSTADA
crispy skin – trout roe – green allspice leaf emulsion pickled gooseberries – smoked cream

STRIPED SEABASS
seared in coconut oil – green mole – local basil – coconut and jícama slaw

THE WHOLE SQUASH
roasted local squash – squash flowers – grilled squash leaves – crispy squash seed

MAYAN OCTOPUS
lentil purée – lentil granola – pickled radishes – longaniza – xcatic and allspice leaf salsa

SUCKLING PIG
crispy belly – smoked carnitas – cinnamon leaf oil – rice bean – soursop & sea purslane salsa

BONE MARROW
roasted in the woodfire oven – tamarind and pasilla glacé –  grilled pulque sourdough – serrano salsa

GRILLED MUSHROOM TLAYUDA
mushroom chicharron – huitlacoche mole – chives – coriander – black sesame seed – nasturtium

MEXICAN WAGYU TLAYUDA
grilled flank steak – oxtail carnitas – smoked yuca purée – huitlacoche mole

GRILLED SOURDOUGH PULQUE BREAD
coconut butter