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

 

ORGANIC TOMATOES

Aguachile of tomatoes and gaspacho ice cream

 

RIB EYE- SILVER STERLING

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

 

CRAB

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

 

WHITE ASPARAGUS

White asparagus cream, hollandaise sauce, parmesan cheese, trufle yolk

HOT APPETIZERS

ARTICHOKES

Artichokes to embers, cream of lentils, candied marrow

 

CHOCOLATA CLAM

Natural clam, crustaceans caramel, shrimp, and green peas

 

MUSHROOMS

Raviol with creamy mushroom

 

RICE

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

Layer-46

MAIN COURSES

FISH

BLACK COD

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

 

RED SNAPPER

Fried, crunchy scales, orange and saffron sauce, peas and natural mussel

 

SOFT SHELL CRAB

Suquet sauce, trumpet of death and artichoke

 

ROSSEJAT

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

BEEF

BEEF

Marinaded tongue barbecue, quelites juice and huitlacoche

 

SUCKLING PORK

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

 

ROAST FILET

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

 

IBERIAN SECRET

Iberian pork cut, black sesame praline, rennet milk 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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