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

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APPETIZERS

COLD APPETIZERS

FOIE GRAS

Foie with wine, flowers and arugula sprouts

 

JITOMATE

Tomatoes and figs tartar, toasted pinions and basil

 

RIB EYE- SILVER STERLING

Matured, comte cheese, soft pickled beef , apple and roasted pinions

 

CANGREJO

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

 

BETABEL

Beet root cold soup, candied shrimp and yogurt ice cream

HOT APPETIZERS

ARTICHOKES

Artichokes to embers, cream of lentils, candied marrow

 

ESPÁRRAGOS BLANCOS

White grilled asparagus , hollandaise sauce and fish roes

 

CALABAZA

Cream of pumpkin,, summer truffle and ocosingo cheese

 

HONGOS

Raviol with creamy mushroom

 

ARROZ

Rice cooked with smoked eel and rabbit with socarrat, mushrooms and pork belly

Layer-46

MAIN COURSES

FISH

BACALAO NEGRO

Matured with coloradito mole, white eggplant, tender spinach and tomato rice

 

LUBINA RAYADA

Grilled sea bass, creamy morels, iberian ham, perigord sauce and herbal bread

 

JAIBA DE CONCHA SUAVE

Suquet sauce, trumpet of death and artichoke

 

ROSSEJAT

Black noodles cooked with squid ink, shrimp and tarragon all i oli sauce

BEEF

RES

Marinaded tongue barbecue, quelites juice and huitlacoche

 

LECHÓN

Cooked tree times, crispy ears , peking hands and candied suckling pig

 

FILETE

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

 

SECRETO IBÉRICO

Iberian pork cut, black sesame praline, smoked milk skin and powder onions

pfuertes

DESSERTS

MANZANA VERDE

Apple strudel with pistachio cream and matcha ice cream

 

BETABEL

Vanilla cream with lichee and raspberry

 

STRAWBERRY CREAM

 

PLÁTANO

Creamy biscuit and ice cream coffee from Oaxaca

 

SELVA NEGRA

Our version

 

CHEESE BOARD

Mexican cheese board with wine pairing

postres

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