MENU

Appetizer

Kumamoto Oyster
Baked with spinach cream
Flavored sourdough bread crumbs

Rabbit and chard roulade
mashed white sweet potato, raspberry sauce

Beet tartar
Chickpea, avocado and tomato salad, almond cheese,
Rice and farro croquet

First course

Tomato salad
Heirloom, constellation, dill pearls, purple radish
Pistachio pesto

Octopus toast
Marinated in black recado, creamy avocado, cucumber and fennel salad, spring onion.

Garden salad
Cucumber, turnip, yellow squash, mango vinaigrette, malanga chip and sprouts.

Main course

Lamb chop
Grilled peach mashed with polenta.
Lamb reduction

Sea bass
Grilled chard, wakame,
spicy fumet

Vegan raviolon
garden vegetables and spicy broth with guajillo chili bell pepper
***
Whole lobster
Grilled, grilled vegetables, baked potato
Spiced butter Additional 500 mxn p/p

Sweet finale

Macha fritter
Goat cheese and pepper honey mousse

Banana pudding
Vanilla ice cream and burnt caramel sauce

Tapioca pearls
Flavored with chamomile, green apple, grapefruit supreme, mint veil and lemon granita.