| Entrees |
|
|
| Smoked Salmon Carpaccio with chopped shrimp and Lime Dressing. |
|
$95 |
| Lobster Huarache with Lima Bean Butter, Green Sauce and Sea Urchin Froam. |
|
$130 |
| Guacamole Mestizo prepared at the momento with fresh Panela Cheese marinated in olive oil and mild red chile taste. |
|
$95 |
| Acapulco Style Seafood Ceviche with avocado. |
|
$125 |
| Sauteed Foie Grass with Agave Sauce and Small Arùgula Salad. |
|
$155 |
| Mixed Salad of Spinach, Jicama, Beet, red Cabbage, Citron and with Goat Cheese croutons and Jalapeño relish. |
|
$85 |
| Caesar Salad |
|
$85 |
| Cream of squash Blosom, Corn, Poblano Chile and Panela Cheese. |
|
$75 |
| Sea food Soup flavored with Mezcal. |
|
$125 |
 |
|
| Main Courses |
|
|
| Yelow fin tuna Roasted in a Yucatan “ tikin xic “ Sauce with sauteed potatos and green Bean in a radish vinaigrette. |
|
$180 |
| Grilled Red Snapper Filet served with Poblano Chile Cream, and Roasted Tomato. |
|
$195 |
| Sea Bass Veracruz Style with Black Beans Flan and steamed Potato. |
|
$215 |
| Grilled marinated Shrimp with Rice, Crab garlic with Mango and Jalapeño Chile ratatouille. |
|
$225 |
| Roasted Beef medallions served with a baked potato stuffed with Water cress with Cacao and Mezcal Sauce. |
|
$190 |
| Grilled Rib Eye served with creamed Corn, Beans, Cactus, and mild Costeño Chile Sauce. |
|
$195 |
| Lamb Chops marinated with Garlic, Rosemary and Pibil served with mild Chipotle and Lamb Juice Sauce. |
|
$250 |
| Roasted Chicken stuffed with Huitlacoche, Mushroom Tamal and Goat Cheese with Guajillo Chili Sauce. |
|
$195 |
|
|
| Desserts |
|
|
| Tequila Creme Brulee, Coconut Ice Cream and Strawberry-Raspberry Sauce. |
|
$70 |
| Warm Chochoate Cake with Vanilla Ice Cream. |
|
$75 |
| Chesee Cake with Strawberries, Candied Guava and Pistachio Ice Cream. |
|
$70 |
| Caramel Custard. |
|
$65 |
| Ice Cream of the House. |
|
$60 |
