By Chef Eduardo Osuna
(160 gr)
Served cold, filled with rice noodles, carrot, red cabbage, zucchini and cucumber, with sweet chilli and peanut sauce
(120 gr)
Con pimiento morron, cebolla morada y tocino sobre tortillas de maíz, servidos con guacamole
(120 gr)
Classic avocado, tomato, onion, cilantro and lime mix, served with homemade tortilla chips (order with or without serrano chile
(120 gr)
Lamb croquettes with cucumber, yogurt, lemon and parsley tzatziki served with pita bread<
(120 gr)
Marinated in curry, grilled and served with peanut sauce, and a fresh cucumber, onion and parsley salad
(300 ml)
Traditional Spanish chilled tomato, cucumber and bell pepper soup with garlic, and red wine vinegar
(120 gr)
Served on frisée lettuce, citrus suprèmes and sliced cucumber with pickled onions
2 pz (120 gr)
Battered fish tacos, cabbage, carrot and cilantro garnish with homemade mayonaisse
(200 gr)
Sliced and chilled celery, carrot, jicama, cucumber, cherry tomatoes with house dressing and lime
(200 gr)
Gorgonzola crumbles, crispy bacon bits, cherry tomatoes with blue cheese dressing
(180 gr)
Signature shrimp cakes on a bed of tomatoes, hearts of palm, cucumbers, with a caper vinaigrette
(120 gr)
Garlic and chile marinated shrimp, grilled á la minute, and served over arugula, avocado and Dijon mustard
(100 gr)
Tomato, arugula, red onion with kalamata olive tapenade
(80 gr)
Artisan smoked salmon with cream cheese, scallions, capers and escarole lettuce
(200 gr)
Charcoal grilled served with crispy bacon, Monterey Jack cheese, lettuce, tomato and red onion, over a brioche bun, garnished with French fries and homemade pickles
(140 gr)
Grilled eggplant, bell pepper, portobello, zucchini, red onion marinated with fine herbs
(110 gr)
Large wheat flour tortilla filled with romaine lettuce and grilled chicken breast with Parmesan cheese and Caesar-style dressing
Mango / peach, grated ginger, cilantro, red onion
Pico de gallo with toasted garlic, olives, tomato sauce, and citrus juice
Tomatillo, serrano chile, minced onion, cilantro, lime, and cucumber
Soy sauce, sesame seed, lime, orange, avocado,
and wasabi
Black salsas, lime, clamato, and pico de gallo
(180 gr)
Fillet en papillote with a special sauce with bell pepper, chile güero, and a touch of vinegar, served with white rice and plantain purée
3 pz (180 gr)
Grill-seared, and sautéed rib eye cubes with caramelized onion, served with molcajete salsa, guacamole and corn tortillas
(180 gr)
Poblano pepper stuffed with savory sauté of shrimp, octopus, bay scallops, and tomato, served on a light cotija cheese cream base, with handmade tortillas
(400 gr)
Slow cooked with rosemary, citrus and ginger marinade, served with cacio e pepe fettuccine, and limoncello caramelized scallions
Served with your choice of:
• French fries / sweet potato fries • House salad • Grilled vegetables<
(250 gr)
Fresh from Ensenada, Baja California, sauteed with garlic, scallions and parsley in a white wine cream sauce (limited production)
(120 gr)
Served on frisée lettuce, citrus suprèmes and sliced cucumber with pickled onions
(6 pz)
Traditional wood fire-roasted oysters, topped with creamed spinach, bacon, shallot, and Parmesan cheese
(85 gr)
Smothered with a mixed mushroom and epazote sauté, served with sliced baguette toast
(120 gr)
Coarsely chopped oven-roasted duck, served on home-style flour tortillas, with an avocado-tomatillo, onion, cilantro and lime salsa
(320 ml)
Blue crab meat quenelle bathed in a cream of roasted garlic, scallions, and white wine
(320 ml)
Traditional cold tomato, cucumber and bell pepper soup, with a touch of garlic, and red wine vinegar
(180 gr)
ignature shrimp cakes on a bed of diced tomato, hearts of palm, and cucumber, with a caper vinaigrette
(280 gr)
With goat cheese, cucumbers, cherry tomatoes with a shallot, dill and kalamata olive vinaigrette
(280 gr)
Baby lettuce mix, apple, Provolone cheese, and cashews, bathed with a guava and red wine vinegar dressing
(180 gr)
Fillet en papillote with a special sauce of bell pepper, chile güero, and a touch of vinegar, served with white rice and plantain purée
(300 gr)
Grilled thick-cut premium chop, over our signature purslane, tomatillo, chile morita, guava and piloncillo saute, served with white rice
(180 gr)
Tampiqueña steak cooked on a salt stone, served over artisan mole Poblano with Mexican rice, guacamole and handmade tortillas
(180 gr)
Poblano pepper stuffed with savory sauté of shrimp, octopus, bay scallops, and tomato, served on a light cotija cheese cream base, with handmade tortillas
(180 gr)
Seared and served over our Mexican contemporary version of a Spanish paella, served with classic alioli and yellow lemon wedges
(180 gr)
Stuffed with mushroom and shallot duxelle in a caponata sauce of tomato, eggplant, capers, olives, and basil
(400 gr)
Slow cooked with rosemary, citrus and ginger marinade, served with cacio e pepe fettuccine, and limoncello caramelized scallions
(350 gr )
Slow-cooked in special chef’s red adobo sauce, served over rustic mashed potatoes with baby vegetables
Garden vegetable skewer, grilled cremini mushrooms, zuchinni, eggplant, red onion, bell pepper and cherry tomatoes, marinated with fine herbs
• Roasted baby cauliflower, with olive oil, red bell pepper, garlic, and parsley pesto
• Caramelized scallions in a merlot and beef stock reduction
• Confit new potatoes in olive oil with coriander seeds
• Potatoes au gratin with Poblano chile strips
• Creamy lemon sauce, with onion, a touch of serrano chile, and tequila añejo reduction
• "El Derby" mushroom sauce, sautéed with shallot, celery, and carrots in a beef stock and balsamic reduction
• Zacatecas Wedding adobo, special blend of dried chiles, chocolate and spices
• Parsley butter medallions with yellow lemon and roasted garlic
• Four chile rub, balanced mix of morita, ancho, pasilla and cascabel dried chiles with a touch of sea salt
With a dash of ancho chile, served with Papantla vanilla ice cream
In a brown sugar cardamom syrup, served with Grand Marnier scent whipped cream
Crispy pink pepper and sugar crystals
House specialty with seasonal fruit, served with prosecco sorbet
With a cookie crust, and xoconostle cacti fruit julienne confit
Please ask for our selection
Baked brioche, with cajeta sauce and bananas, served with pecan ice-cream
Sampler selection of our signature desserts