Mango, Coconut, Ginger, Red Onion & Red Pepper.

Baby Mix Lettuce, Beets, Jicama and Biznaga served with Goat Cheese Croutons and Tapenade.

Tomato Napoleon with Olive Oil, Philo and Guacamole served with a touch of Mulato Sauce.

Huitlacoche, Jocoque with Lima Bean Butter. Served with Vegetables au Gratin and Hibiscus Flower reduction.

Shrimp Salpicon Napoleon with dried Jocoque, dressed with a Chili Pepper Vinaigrette.

Served with mini Sope filled with Poblano Pepper strips and Panela Cheese.

An exotic combination of Scallops, Octopus, Fish and Shrimp au flambé served with Mezcal and a touch of Poblano Pepper Custard.

With Raspberries.

With a touch of Tequila, served with a Red Fruits Sauce.

AServed with Coconut Ice Cream and a warm Chocolate Sauce.

Culin marinade of Annatto, served with a Tender Green Bean and Radish Vinaigrette.

Served with roasted Pineapple, Cilantro Risotto and Garlic Crabmeat, bathed in Orange Sauce.

Sea Bass with Scallops, Shrimp and Octopus, served with Wild Rice and Hibiscus Flower Sauce.

With Lobster option...

With grilled Watermelon and Annatto Truffle Oil emulsion, served with Guacamole and Olive Oil dressed Leeks.

Grilled with Poblano Pepper Custard, over a bed of Fettuccini with a Parmesan Cheese crocant.

Served with a Tart filled with Goat Cheese-Poblano Pepper Strips, Lamb Juice, aromatized with Rosemary and Chipotle.

With au Gratin Potato, Smoked Ham and Cocoa-Mezcal Sauce

With Three Chili Butter, Garlic Confit and Potato au Gratin

Served with a Enjococada, Black Beans, Grilled Cactus in a Costeño Pepper Sauce.

Filled with Huitlacoche, served with Garlic Mushroom Tamale with a Goat Cheese-Guajillo Pepper Sauce.