Apple Foie Gras 24

Cheese, Tequila & Chipotle Fondue 9

Pumpkin Flower & Cream Cheese Taquitos
served with tomato sauce aromatized with pomegranate 9

Beans, Shrimp, Lobster & Fish Bocoles
served with azafrán beurre blanc & cilantro oil 9

Baked Goat Cheese & Double Cream
wrapped in banana leaf, bathed in robert sauce 9

Shrimp Ceviche
served with achiote vinaigrette 9

Ground Beef, Pork & Fruit Tamal
wrapped in phyllo dough, topped with plum sauce, served with verdolaga, cucumber, avocado & watermelon salad 9

Monday Cream of Corn Soup
drizzled with epazote oil, served with a side of salmon egg rolls 8

Tuesday Pumpkin Flower Velute
served with poblano pepper slices, & corn grains 8

Wednesday Cream of Chicharrón
served with mashed eggplant 8

Thursday Lettuce Cream Soup
served with goat cheese 8

Friday Clarified Consommé
served with cacti & chorizo dumplings, drizzled with sherry 8

Saturday Fish Meatballs
with vegetables & poblano pepper acuyo flavored 8

Sunday Cream of Shrimp
topped with pastry puff crust 8

Avocado Walnut & Ground Meat Sopresa
served on a bed of spinach dressed in tamarind vinaigrette, accompanied with pasilla pepper sauce 9

Beet Salad
served with avocado, mango, papaya & ricotta dressed with fruit vinaigrette, peppermint & avocado oil 9

Avocado Shrimp Salad
served with peanuts & pistachio, dressed with orange reduction & balsamic vinaigrette 10

Arugula Beet Salad
served with red pepper reduction & cilantro, topped with goat cheese 9

Chocolate Braised Salmon Filet
served in atole pepper sauce 22

Poached Salmon Filet
with orange beurre blanc, served with green pepper polenta & epazote 22

Seabass Filet Al Pastor Style
served with roasted corn relish, roasted xoconoztle & guajillo pepper sauce 21

Veal Medallions
marinated in tamarind mango sauce, served with poblano peppers & alubias 23

Pork Loin
stuffed with tejocote & almond crust, served with chipotle mashed potatoes 23

Filet Mignon
topped with pumpkin seeds & huazontle, served with yellow mole, sweet potato & coconut croquettes, over amaranth green beans 25

Baked Chile Poblano Relleno
stued with walnut & ricotta; served with tomatillo sauce, aromatized with orégano 19

Vegetarian Lasagna
served with chipotle cilantro pesto 17

Lobster Enchiladas
bathed in hazelnuts & tropical chutney 22

Chicharrón Stued Tortellini
in poblano pepper sauce 18

Stued Duexell Chicken
accompanied with lentil salad, carrots & red onion, dressed with balsamic vinaigrette & epazote, served with mashed garlic & yogurt 19

Duck Confit
chipotle style, served with steamed vegetables dressed in cilantro oil 24

Cream Cheese Napoleon
served with membrillo ate, pistachio sauce & dry fruits, accompanied with chicharrón sauce 9

Figs & Coconut Ante
served with lemon, blueberry cream & glace sauce 8

Pineapple Rice Pudding
served with caramelized sauce, accompanied with a walnut cinnamon tulip 9

Tejocote, Pulque & Tamarind Jelly Mousse
served with passion fruit & guajillo pepper sauce 9

Chocolate Mousse
served with riccota, goat cheese & mint, accompanied with orange & rum reduction 9

Enjoy Our Prix Fixe Menu

• Five course dinner
• Everyday from 5pm to 7pm
• Three entree choices
• The menu change monthly

Price: $40

We have special menu items every Friday, Saturday and Sunday.

Valentine's Day Menu

Price: $37 per person

Appetizer
Stuffed volovan with lobster tinga
-served with Mornay sauce-

Entree
Pork ribs in decostructed black mole
-served with fricasse and truffles-

Dessert
Pink peppercorn meringue with bloody orange marmalade
-served with vanilla sorbet-