The Way To Start
Beef Carpaccio 120g
capers – Reggiano parmesan – mustard leaves – 12 year aged vinegar
Pecan Soup
Spinach Duxelle – Brioche bread
Melted Oaxacan Cheese 200g & Burned Artichokes
Creamy Mushroom Risotto 150g
mushrooms – parsley – butter squash
Asparagus
scallops 60g – pancetta 40g – cipolline onions – corn
Green Leaves Salad
red wine vinaigrette – avocado – cucumber – green olives
Sea of Cortez
Fresh Oysters on the Shell (5 Pcs)
chili cascabel mignonette – lime
Baja Grilled Shrimp
red curry – Green leaves
Yellow Tail 130g
tamarind with hibiscus sauce – serrano chili
Yellowfin Tuna Tartar 100g
cumin oil & crispy garlic chips
Pastas & New Dough Pizza
Black Truffle
fontina cheese – arugula – shitake cream – jalapeño
Margherita
mozzarella – basil – olive oil
Fusilli with Tuscany Tomatoes Pesto
basil – garlic – pine nuts
Charred Corn Raviolis
clams (120g) – spicy tomato
Penne Pasta
ragu lamb 120g – sage – Reggiano parmesan
Around the Fire & Wood Oven
Whole Red Snapper 400g
zarandeado sauce – citrus segments – zumac
Catch of the Day
Vegetable – caper jalapeño Vierge sauce
Grilled Octopus 400g
Black Garlic emulsion & arugula
Half Baked Chicken
mashed potatoes – cipollini onion – romesco sauce
Caramelized Korobuta 500g
Roasted strawberry – sweet potato
Rack of Lamb 300g
fennel confit – mint sauce – Au jus
New York 500g
bearnaise sauce – black truffle potato au - gratin
Tenderloin Fillet 200g
asparagus – black peppercorn sauce – pumpkin pure
Grilled Rib Eye 500g
organic vegetables – herbs oil
Duck Magret
Polenta parmesan – White asparagus – Cherry & beer Reduction
Sides & Vegan Options
Brussel Sprouts 150g
champagne vinaigrette – caramelized nuts
Roasted Cauliflower Head 300g
green sauce
French Fries 300g
black truffle oil & parmesan – aioli
Broccoli 300g
lemon – muhammara sauce
Crush Potatoes 200g
sour cream and chives
