Three-course served sitdown dinners
SOUPS
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Tequila lime Shrimp bisqué
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Spicy pumpkin soup
With Mexican cream and toasted pepitas.
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Tortilla soup
With roasted chicken, avocado, and fresh basil.
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Carrot ginger
Venezuelan corn chowder with Yunnan ham.
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Venezuelan corn chowder
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Poblano asiago
Creamy tomato basil with goat cheese pearls and kalamata olives.
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Creamy tomato basil
with Goat Cheese Pearls and Kalamata Olives
SALADS
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Mixed greens with grilled vegetables
Toasted Pine Nuts & Dijon Vinaigrette
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Mixed greens with goat cheese
Caramel-chile pumpkin seeds, grapefruit slices & miso dressing.
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Southwestern caesar salad
With jalapeno polenta croutons and shaved parmigiano reg
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Spinach salad
With caramel chili crusted pecans, queso fresco, Roquefort, apples and slow-roasted, tomatoes and sweet and spicy vinaigrette.
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Pepita crusted goat cheese salad
with mixed greens, drizzled with strawberry honey vinaigrette
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Mayan caesar salad
With chile ancho, dusted grilled red onions, manchego cheese, and creamy avocado-chile serrano dressing.
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Seasonal greens
With wood-grilled onions, radishes, panela cheese, and roasted-garlic dressing.
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Tortilla salad with queso fresco
Black beans, pico de gallo, and a ginger ranch dressing.
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Chipotle caesar salad
With shaved parmesan and jalapeno polenta croutons.
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Pear and walnut salad
With pear slices, toasted walnuts, crumbled gorgonzola cheese, butter lettuce, and pear vinaigrette.
MAIN EVENT | SEA FOOD
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Calamari
Baby calamari stuffed with huitlacoche mushrooms, Mexican pink pine nuts with chili ancho.
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Pesca del dia
Tatemado style marinated in achiote wrapped in a banana leaf with broad beans, chayote and quelites - or - with fresh Mexican corn, huitlacoche, epazote mayo, parmesan cheese and piquín chicharron
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Mahi Mahi en costra de tres chile
With chipotle and apricot sauce.
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Miso marinated Mahi Mahi
With citrus ponzu.
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Morrocan salmon tajine
With Chermoula
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Grilled salmon
With huitlacoche flan and smoked pineapple.
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Crispy red snapper
With Arabic couscous, tabouleh, and rosemary tomato jam.
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Huachinango a la veracruzana
Red snapper with a tomato casset of maple honey, rosemary, black olives, capers, chili güero, and herbed couscous with pico de gallo.
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Achiote miso-marinated sea bass
With sticky rice, sautéed zucchini and cilantro chard sauce.
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Sesame crusted tuna
With garlic mashed potatoes, sautéed seasonal vegetables.
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Three chili crusted ahí tuna
Creamy bola roja cheese & poblano polenta, fire-roasted garlic broccolini, and epazote aioli.
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Grilled prawns in pineapple-mango adobo
Served with cilantro rice and chayote squash.
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Spicy shrimp with caramelized garlic
Guajillo chile, fresh lime juice with papas doradas with chipotle.
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Black shrimp
Sautéed in squid ink with a red cabbage puree, baby potatoes, and bacon, and hibiscus port reduction.
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Coconut shrimp
With wild mushroom risotto, grilled asparagus with wasabi butter.
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Chile ancho shrimp
Sautéed with chili ancho, guajillo, mille-feuille stuffed with apple and cinnamon with a curry coconut sauce.
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Black shrimp
Sautéed in squid ink with a red cabbage puree, baby potatoes, and bacon, and hibiscus port reduction.
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Coconut shrimp
With wild mushroom risotto, grilled asparagus with wasabi butter.
Main event | Land food | Chicken
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Pollo en costra de amaranto
Amaranth crusted chicken with traditional Puebla mole.
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Mixiotes de pollo
Roasted chicken with cactus, hauzontles (Aztec spinach) in a chili guajillo and chili pasilla sauce.
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Grilled chicken breast - 1
Stuffed with spinach and cilantro requeson, cajun nuts in xoconostle sauce with crispy carrots and leeks on a bed of sun-dried tomatoes.
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Grilled chicken breast - 2
Stuffed with cinnamon and plantains with a tamarind soy sauce and an alpha organic potato and sweet potato puree with garlic, parsley, bacon, and sautéed edamame.
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Grilled chicken breast - 3
Stuffed with spinach, pine nuts and goat cheese in xoconostle sauce and crispy carrots and leek and chili orange polenta.
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Grilled chicken breast - 4
With middle eastern spice rub with lemon, garlic, and cilantro yogurt.
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Barbacoa de pollo
Mexican style barbequed chicken wrapped in banana leaf.
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Shish taouk
Spiced chicken kebabs with garlic yogurt sauce with garlic, cumin & mint.
Main event | Land food | Pork
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Pierna de cerdo en pipian
Roasted pork with green pipian sauce with pumpkin seeds.
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Cuban style lechon
with moros, mojo & edible flowers.
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Carnitas estilo Bajio
Pork carnitas with tequila and beer glaze.
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Brochetas de pollo y cerdo $16
Chicken and pork skewers with mixed vegetables and a chili guajillo & achiote glaze.
Main event | Land food | Beef
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Braised short rib
With a Montepulciano demi-glace with spinach agnolotti & multi-color baby carrots.
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Tamarind glazed beef short ribs
With sweet potato puree and fire-roasted veggies - or - with ravioli stuffed with garlic potato puree and caramelized onions.
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kofta bi tahini
Ground meat, potatoes in tahini citrus sauce.
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Fillet mignon - 1
With three chili crust, apple and mamey puree, sautéed edamame and artisanal beer chorizo sauce, and basil oil.
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Fillet mignon - 2
With gorgonzola cheese, brandy spiked peanut crumble, mixed bell pepper puree, and sautéed edamame.
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Filler mignon - 3
With sauteed ajillo mushrooms, garlic mashed potatoes with poblano demi-glace.
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Fillet mignon - 4
With squash blossom flowers in a creamy poblano chili sauce.
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El halu lamb
With ginger, prunes, and almonds.
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Grilled lamb chops
With rosemary & thyme demi with a kalamata olive & parmesan mash and roasted asparagus.
Vegetarian entree options
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Tortilla de queso crujiente
Stuffed with sautéed zucchini, green beans, potatoes with sun-dried tomatoes, onions, and coriander with Mexican green salsa chili poblano risotto with fresh corn.
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Enchiladas
Fresh Mexican cheese and mesquite goat cheese with salsa borracha made with negra modelo cerveza, three chilis: pasilla, ancho and mulato chili with crispy onions and coriander creme fraiche and frijoles charros.
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Chile poblano relleno
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Grilled vegetable saute
Chard, cherry tomatoes, Brussels sprouts, baby carrots, daikon radish, baby corn mixed with quinoa, sesame oil, and kecap manis.
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Portobello confit tower
With chili pasilla, goat cheese, arugula, sun-dried tomatoes, and chimichurri.
Dessert
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Key lime pie
Warm apple tart with cajeta sauce and cinnamon stick ice cream.
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Espresso crème brulee
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Ancho chili flan
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Mocha chipotle brownie
With vanilla bean ice cream.
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Chocolate tamale
with Fresh Raspberries, Caramelized Walnuts and Raspberry Sauce
