Dinner

ASK FOR THE DINNER SPECIAL

For vegan and vegetarian options, ask the headwaiter

*All prices are in Mexican pesos (MXN) and are subject to change


STARTERS:

Chips and“pico de gallo” (with or without“serrano”chili) 44
Guacamole (for two persons) 98
Tacos (3) with shrimp and Oaxaca cheese, with cream, “epazote” and “xcatic” chili 106
Tacos (3) with chicken in a “morita” chili sauce (spicy) 98
“Dobladas” (3) stued with refried beans and fish sautéed with onions, coriander and serrano chili 108
“Nopales” with onion, tomato, fresh coriander, “panela” cheese, oregano and a roasted “árbol” chili oil
96
Baked “panela” cheese with olive oil and oregano 96
Tostadas (2) of fresh tuna with a sesame seed crust, served with a fresh coriander dressing 114
“Xcatic” chili (2) stuffed with shrimp cooked with a soy sauce and orange juice, served over carrot puree 98
“Ancho” chili (2) stuffed with pistachios and shrimp and cream cheese, served with a fresh pineapple sauce (mango in season) 118
Tostadas (2) of grilled tuna with “mulato” chili over yam puree with “jicama”, fresh coriander and avocado 112

 

SOUPS AND CREAMS:

Coconut soup with shrimps and “cascabel” chill 88
“Lima” soup, served with caramelized “habanero” chili 88
Cream of “habanero” chili 88

 

SALADS:

Goat cheese, fine lettuces, pecans, grapefruit supreme, red onion and a balsamic vinegar reduction 104
Fresh papaya, “panela” cheese, yam and a citrus fruits and a fresh coriander vinaigrette 104
Apple, lettuces, pecans, carrot, avocado and an olive oil, honey, Dijon mustard and dill vinaigrette 104
Pear, fine lettuces, blue cheese, granola and a guava vinaigrette 104
Quinoa with “panela” cheese, tomato, onion, cucumber, “nopal” cactus, olive oil and spearmint 132

 

ENTREES:

SHRIMPS:

In an “achiote” sauce served with white rice and "nopal" cactus salad 194
Breaded with cinnamon, served with a tamarind and “xcatic” chili sauce and with a spinach, apple and red onion salad 194
In a “pasilla” chili, banana and cacao sauce, served with yam puree and green beans 194

 

TUNA:

With sesame seed and pepper crust, served with sauteed potatoes and cucumber salad with yogurt and dill dressing 218
Wrapped in banana leaf with olive oil and “lima” juice, served with lentil salad and grilled plantain 218
Con salsa de chile pasilla, acompañado de arroz blanco y aguacate marinado con aceite de oliva, cebolla y jugo de limón 218
With a “pasilla” chili sauce, served with white rice and avocado marinated in olive oil, red onions and lime juice  218 

 

FISH FILET:

With “mole” over a banana and guava sauce, served with sauteed green beans and white rice 198
With a tomato and “xcatic” chili sauce over a bed of fresh spinach, carrots, bell peppers and “jícama” 198
With a pumpkin seed, "chaya" and roasted green tomato sauce, served with sauteed local zucchini and carrots 198

 

CHICKEN:

With a homemade green or “poblano” style “mole” sauce, served with white rice and beans 176
Stewed with “poblano” chili strips, served with a “poblano” chili cream sauce, spring potatoes and a tomato salad with an onion and oregano vinaigrette 176
With an amaranth seed crust, with cottage cheese, bell pepper and “serrano” chili, served with spinach and red onion salad 176

 

DESSERTS:

“Ate” (fruit jelly) served with Chihuahua style cheese 74
Homemade “Flan” with natural vanilla served with orange sauce 82
Sherbet or ice cream (price per scoop) 58
Cakes 82
Crepes with a sauce made with “cajeta”, orange juice and rum, served with walnuts and sour cream 88

 



*All prices are in Mexican pesos (MXN) and are subject to change

TIPS NOT INCLUDED ALL PRICES INCLUDE TAXES

ALL FRUITS AND VEGETABLES ARE DISINFECTED



empty