- FOOD MENU -
Modern dishes that capture the flavors of the season
Meat with soft textures and intense flavors.
POULTRY CHICKEN THIGH
With lentil cream and its reduction.
RACK OF LAMB
Cous cous and baba ganush.
With lemon stew, spinach and parmesan..
Fresh sea ingredients with smoked aromas.
Onion slices with salt, ponzu of bonito and grapefruit.
Spiced onion and Thai vegetables.
Humita, dehydrated cherrie tomatoes and
Octopus emulsion and cream of potatoes.
Cassava flour breads served with various dips (gluten free).
Spiced coconut cream and mixed greens.
Cured sardines and olive tapenade.
Red pepper chutney, mint and cucumber yogurt.
Stuffed with the classic cochinita pibil.
Like salads, without leaves.
Zucchini, broccoli pate, beans and grilled
Cold wok of cabbage and peppers.
Fish and seafood in a variety of dressings served raw and semi-raw.
Pomelo dressing, herbs and pickled vegetables.
Basil emulsion, oranges, toasted almonds and roasted onion.
Chickpea croquette with yogurt and pickled
cucumber in lemon.
Textures of beetroot tartar, sour cream and yolk.
With fresh fruit, onion cream and crisp
White fish dressed with vinegar, sour
orange and Mediterranean flavors.
Snapper sashimi, rice foam, wasabi, soy sauce
and textured ginger.
- DESSERTS -
Handcrafted desserts & sorbets.
Sweet & Fresh
Malibú rum, dulce de leche and peanuts.
Ricotta cheese, lemon foam, orange and ginger ice cream.
GREEN APPLE SORBET
Crushed ice white wine and fresh
PLANTAIN SOUR CREAM
With sugar-coated corn grains and cajeta.
RUSTIC CHOCOLATE CAKE
Coffee cream and crunchy cinnamon.