DINNER
DZIKILPAK
smoked pumpkin seeds – chive oil – heirloom coriander – xoconostle crispy heirloom corn tostada
SCALLOP CRUDO
smoked pumpkin seeds – chive oil – heirloom coriander – xoconostle crispy heirloom corn tostada
BLUEFIN TUNA CRUDO
hibiscus and fermented plum aguachile – morita chili – dulce seaweed purple basil
VENISSON TARTARE
smoked salsa macha – jícama – cotixa cheese – blood tostadas
GRILLED BROCCOLINI
herb cesar 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 chili – plantain vinegar – prawn butter – manzano chili ferment
SMOKED TROUT TOSTADA
crispy skin – trout roe – green allspice leaf sauce emulsion pickled goose berrys – smoked crema
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