Menu

MENU

Every single kitchener has the challenge to dominate the technique, to respect the taste and to transgress the product due to his personal wit”
– Manuel Vázquez Montalbán

APPETIZERS

COLD APPETIZERS

FOIE GRAS

Foie with wine, flowers and arugula sprouts

215

ROASTED BEETS

Pistachio mayonnaise, balsamic ice-cream and sour cream

210

LOIN CLAW SCALLOPS

Aguachile

325

CRAB

Deep-water crab, creamy avocado and jalapeño, roasted tomatoe emulsion

320

HOT APPETIZERS

CAULIFLOWER 

Roasted with pumpkin seed praline romescu sauce

235

CORN

Cream of corn and shrimp

315

MUSHROOMS

Raviol with creamy mushroom

270

ROSSEJAT

Rib and marrow cream, grilled pork dewlap and padrón pepper

305

MAIN COURSES

FISH

KAMPACHI

Orange sauce, crustacean juice and fennel

415

SEA BASS

Peas cream, artichoke and shrimp

460

LOBSTER

Lobster rice soup

490

BEEF

RIB EYE

Old mustard sauce, dark beer and truffle sauce

550

SUCKLING PORK

Orange sauce and cabbage

480

ROAST FILET

Silver sterling roasted filet, marrow , brioche potatoes with bacon and foie sauce

530

DESSERTS

FIGS

With wine, fig leaf cream and nougat ice cream


180

CHEESE CAKE

Ocosingo cheese with sautéed strawberries

180

PLÁTANO

Creamy biscuit and ice cream coffee from Oaxaca

180

CHOCOLATE TARTE

With dulce de leche

180

210

BooktableB