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Three-course served sitdown dinners

SOUPS

  • Tequila lime Shrimp bisqué
  • Spicy pumpkin soup

    With Mexican cream and toasted pepitas.

  • Tortilla soup

    With roasted chicken, avocado, and fresh basil.

  • Carrot ginger

    Venezuelan corn chowder with Yunnan ham.

  • Venezuelan corn chowder
  • Poblano asiago

    Creamy tomato basil with goat cheese pearls and kalamata olives.

  • Creamy tomato basil

    with Goat Cheese Pearls and Kalamata Olives

SALADS

  • Mixed greens with grilled vegetables

    Toasted Pine Nuts & Dijon Vinaigrette

  • Mixed greens with goat cheese

    Caramel-chile pumpkin seeds, grapefruit slices & miso dressing.

  • Southwestern caesar salad

    With jalapeno polenta croutons and shaved parmigiano reg

  • Spinach salad

    With caramel chili crusted pecans, queso fresco, Roquefort, apples and slow-roasted, tomatoes and sweet and spicy vinaigrette.

  • Pepita crusted goat cheese salad

    with mixed greens, drizzled with strawberry honey vinaigrette

  • Mayan caesar salad

    With chile ancho, dusted grilled red onions, manchego cheese, and creamy avocado-chile serrano dressing.

  • Seasonal greens

    With wood-grilled onions, radishes, panela cheese, and roasted-garlic dressing.

  • Tortilla salad with queso fresco

    Black beans, pico de gallo, and a ginger ranch dressing.

  • Chipotle caesar salad

    With shaved parmesan and jalapeno polenta croutons.

  • Pear and walnut salad

    With pear slices, toasted walnuts, crumbled gorgonzola cheese, butter lettuce, and pear vinaigrette.

MAIN EVENT | SEA FOOD

  • Calamari

    Baby calamari stuffed with huitlacoche mushrooms, Mexican pink pine nuts with chili ancho.

  • 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

  • Mahi Mahi en costra de tres chile

    With chipotle and apricot sauce.

  • Miso marinated Mahi Mahi

    With citrus ponzu.

  • Morrocan salmon tajine

    With Chermoula

  • Grilled salmon

    With huitlacoche flan and smoked pineapple.

  • Crispy red snapper

    With Arabic couscous, tabouleh, and rosemary tomato jam.

  • 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.

  • Achiote miso-marinated sea bass

    With sticky rice, sautéed zucchini and cilantro chard sauce.

  • Sesame crusted tuna

    With garlic mashed potatoes, sautéed seasonal vegetables.

  • Three chili crusted ahí tuna

    Creamy bola roja cheese & poblano polenta, fire-roasted garlic broccolini, and epazote aioli.

  • Grilled prawns in pineapple-mango adobo

    Served with cilantro rice and chayote squash.

  • Spicy shrimp with caramelized garlic

    Guajillo chile, fresh lime juice with papas doradas with chipotle.

  • Black shrimp

    Sautéed in squid ink with a red cabbage puree, baby potatoes, and bacon, and hibiscus port reduction.

  • Coconut shrimp

    With wild mushroom risotto, grilled asparagus with wasabi butter.

  • Chile ancho shrimp

    Sautéed with chili ancho, guajillo, mille-feuille stuffed with apple and cinnamon with a curry coconut sauce.

  • Black shrimp

    Sautéed in squid ink with a red cabbage puree, baby potatoes, and bacon, and hibiscus port reduction.

  • Coconut shrimp

    With wild mushroom risotto, grilled asparagus with wasabi butter.

Main event | Land food | Chicken

  • Pollo en costra de amaranto

    Amaranth crusted chicken with traditional Puebla mole.

  • Mixiotes de pollo

    Roasted chicken with cactus, hauzontles (Aztec spinach) in a chili guajillo and chili pasilla sauce.

  • 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.

  • 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.

  • Grilled chicken breast - 3

    Stuffed with spinach, pine nuts and goat cheese in xoconostle sauce and crispy carrots and leek and chili orange polenta.

  • Grilled chicken breast - 4

    With middle eastern spice rub with lemon, garlic, and cilantro yogurt.

  • Barbacoa de pollo

    Mexican style barbequed chicken wrapped in banana leaf.

  • Shish taouk

    Spiced chicken kebabs with garlic yogurt sauce with garlic, cumin & mint.

Main event | Land food | Pork

  • Pierna de cerdo en pipian

    Roasted pork with green pipian sauce with pumpkin seeds.

  • Cuban style lechon

    with moros, mojo & edible flowers.

  • Carnitas estilo Bajio

    Pork carnitas with tequila and beer glaze.

  • Brochetas de pollo y cerdo $16

    Chicken and pork skewers with mixed vegetables and a chili guajillo & achiote glaze.

Main event | Land food | Beef

  • Braised short rib

    With a Montepulciano demi-glace with spinach agnolotti & multi-color baby carrots.

  • Tamarind glazed beef short ribs

    With sweet potato puree and fire-roasted veggies - or - with ravioli stuffed with garlic potato puree and caramelized onions.

  • kofta bi tahini

    Ground meat, potatoes in tahini citrus sauce.

  • Fillet mignon - 1

    With three chili crust, apple and mamey puree, sautéed edamame and artisanal beer chorizo sauce, and basil oil.

  • Fillet mignon - 2

    With gorgonzola cheese, brandy spiked peanut crumble, mixed bell pepper puree, and sautéed edamame.

  • Filler mignon - 3

    With sauteed ajillo mushrooms, garlic mashed potatoes with poblano demi-glace.

  • Fillet mignon - 4

    With squash blossom flowers in a creamy poblano chili sauce.

  • El halu lamb

    With ginger, prunes, and almonds.

  • Grilled lamb chops

    With rosemary & thyme demi with a kalamata olive & parmesan mash and roasted asparagus.

Vegetarian entree options

  • 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.

  • 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.

  • 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.

  • Portobello confit tower

    With chili pasilla, goat cheese, arugula, sun-dried tomatoes, and chimichurri.

Dessert

  • Key lime pie

    Warm apple tart with cajeta sauce and cinnamon stick ice cream.

  • Espresso crème brulee

  • Ancho chili flan
  • Mocha chipotle brownie

    With vanilla bean ice cream.

  • Chocolate tamale

    with Fresh Raspberries, Caramelized Walnuts and Raspberry Sauce

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