Oaxaca
- Turkey breast at 7 moles de Oaxaca, roasted banana puree, roasted onions, pickled onions.
- Chicken breast stuffed with huitlacoche cover with poblano cream
- Chicken breast stuffed with pure tatemado corn, in a roasted yellow pepper sauce, accompanied by cottage cheese and grilled vegetables
- Classic regional pork wrapped in roasted banana leaves, accompanied by Xin-Pec sauce. Avocado and radishes.
- Pork escalopes marinated with sour orange, stuffed with cottage cheese, hoja santa in chiltomate sauce with mezcal; accompanied by lentil puree and slices of tatemado poblano pepper, served with tanned red onion.
- Marinated in pulque baby rib, Risotto of cotija cheese, cottage cheese, oaxaca cheese, and roasted onions.
- Grilled beef filet bathed in a sauce of 3 tatemados chiles, grilled vegetables and mashed potatoes.
- Grilled beef filet, in sweet mole poblano, accompanied by mashed potatoes and rustic tatemado corn, vegetables, roasted and pickled onions.
- Beef medallions in a mirror of green seed sauce and epazote, accompanied by roasted vegetables and Mexican cheese Rissoto.
- Grilled beef, castacan and chorizo in roasted tomato shredded sauce, cambray onions, roasted nopales, mashed beans with corn, radishes and avocado.
- Fresh fish in annatto paste wrapped in roasted banana leaf accompanied by roasted vegetables.
- Fishing of the day in macha sauce of chiles tatemados in oil with garlic, garrison of vegetables and baked potato
Chicken Xel Ha
- Stuffed chicken wrapped in a santa leaf in huitlacoche and mezcal sauce, accompanied by tatemado esquites with marrow and cambray onions.
- Chicken breast stuffed with goat cheese, bathed in orange sauce accompanied by sweet potato purée, arugula and nuts.
- Chicken breast stuffed with Serrano ham and goat cheese, ballad in rustic pesto sauce accompanied by peperonata (roasted peppers), grilled pumpkin. Risotto provolone.
- Grilled beef tenderloin, in sirloin sauce, pureed tatemado corn, grilled vegetables.
- Grilled beef filet in mushroom sauce, Roquefort cheese with a touch of port, accompanied by mashed potatoes and stir-fried vegetables.
- Braised pork ribs, accompanied by candied potatoes, grilled vegetables and a fresh touch of arugula.
- Slowly cooked pork loin, stuffed with mushrooms, accompanied by lentil purée, grilled vegetables in artisan beer juice Pale ale.
- Beef and pork belly stew in red wine, accompanied by mashed potatoes and grilled vegetables
- Surf & turf, grilled beef tenderloin, shrimp and octopus, accompanied by tatemado hummus, grilled vegetables and pale ale beer gravy. (Option: lobster and callus lion's claw).
Cassis Salmon
- Grilled salmon in a sauce of cassis liquor and sparkling pink wine, accompanied by breaded camembert cheese, arugula salad and red fruits.
- Fresh grilled salmon in a butter and white wine sauce.
- Fresh grilled salmon marinated in ponzu sauce accompanied by tatemado hummus and grilled vegetables.
- Ash-crusted white fish fillet, curried mijolle cream and camembert cheese, baked cambray potato and grilled vegetables.
- Steamed fish of the day, accompanied by cambray potatoes, black olives, Brussels sprouts and cherry tomatoes in white butter sauce.
- Grilled tuna, in ashes, pureed asparagus, cherry tomatoes and roasted onions in soy sauce and balsamic.
- Medallion of shrimp marinated in citrus and mescal, in annatto; accompanied by wild rice, in mussel and curry sauce.
- Mussels in butter cream, white wine, camembert and tarragon cheese, separate French garnish potato and rustic baguette bread.
- Grilled octopus, served with rustic roasted tomato shredded sauce, cambray onions, avocado purée and Xin-Pec sauce
