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

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