DINNER

Grilled Avocado, Crispy Chaya, Avocado Leaf Oil, Toasted Pumpkin Seeds, Avocado Wood Dashi

 

Tartare of Roasted Peppers, Cured Egg Yolk, Toasted Almonds, Pepper Ash Salt, Morita Chile Oil, Grilled House Pulque Bread

 

House Pulque Sourdough Bread from the Wood Fire Oven, Local Amish Butter, Mayan Salt from Celestún

 

Grilled Heirloom Green Beans, Charred Salsa Verde, Confit Egg Yolk, Green Gooseberries

 

Roasted Local squash, Sautéed Squash Greens, Squash Flowers, Toasted Squash Seeds, Squash Seed Sauce

 

Scallop Crudo, Basil and Coconut Salsa Verde, Pickled Onion Flowers, Scallop Chicharrón

 

Grilled Octopus in Recado Negro Terrine, Caramelized Cotija Cheese, Salsa Macha, Arugula and Cilantro

 

Soft Shell Crab, Amaranth Tempura, Grosella and Pickled Habanero Salsa, Chaya Emulsion, Fried Chaya, Chaya Powder

Sea Urchin Ceviche, Mandarin Aguachile, Red Cabbage Kimchi, Cucumber

 

Seared Prawns in Chili Butter, Plantain Vinaigrette, Green Grosella and Chili Manzano Salsa

 

Roasted Bone Marrow, Tamarind and Pasilla Glacé, Charred Scallion Salsa, Pickled Onion Flowers, House Grilled Bread

 

Octopus al Pastor, Guajillo Adobo, Lentil Purée, Lentil Granola, Pickled Radishes, Xcatíc Salsa, Epazote

 

Coconut Oil Pan-Fried Fish Filet, Grilled Corn Esquites, Rajas and Coconut Sauce, Baby Corn, Chive Vinaigrette

 

Suckling Pig Roulade, Chorizo Sauce, Chicharron and Peanut Crumble, Fresh Chayote Salad, Roasted Garlic and Mint Vinaigrette

 

Grilled Deer Ribs, Rib Sauce, Yucca Flautas, Pickled and Grilled Ixil Onions