Cielomar

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

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

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

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

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