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

245

ORGANIC TOMATOES

Aguachile of tomatoes and gaspacho ice cream

210

RIB EYE- SILVER STERLING

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

285

CRAB

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

275

HOT APPETIZERS

CAULIFLOWER 

Roasted with pumpkin seed praline romescu sauce

235

CORN

Cream of corn and shrimp

315

MUSHROOMS

Raviol with creamy mushroom

240

ROSSEJAT

Rib and marrow cream, grilled pork dewlap and padrón pepper

265

Layer-46

MAIN COURSES

FISH

BLACK COD

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

TOTOABA

Orange and saffron sauce, Lemos puree, iodized juice and fresh fennel

390

 

OCTOPUS

Roasted, herb pipián, potato and Iberian chorizo

370

LOBSTER

Lobster rice soup

490

BEEF

SHORT RIB

Old mustard sauce, dark beer and truffle sauce

370

SUCKLING PORK

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

450

 

ROAST FILET

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

490

ORGANIC CHICKEN

Sautéed, carrot pure, mustard juice and y purple chard

345

pfuertes

DESSERTS

FIGS

With wine, fig leaf cream and nougat ice cream


150

CHEESE CAKE

Ocosingo cheese with sautéed strawberries

150

 

CORN

Corn bread, popcorn parfait, Bourbon cream, rum and truffle ice cream

150

 

PLÁTANO

Creamy biscuit and ice cream coffee from Oaxaca

150

 

CHOCOLATE TARTE

With dulce de leche

150

 

CHEESE BOARD

Mexican cheese board with wine pairing

210

postres

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