Course 1
CACTAVIAN SALAD
Mix of lettuce, cabuches, baby sugar cactus, green grapes, and beet slabs in a pink caramelized xoconostle vinaigrette
THAI SALAD
Bed of lettuce, strawberries, lychies, shrimp curry, coconut, tofu, fried rice and passionfruit vinaigrette
PREHISPANIC SOUP
Rich mushroom broth, chilacayote, pumpkin, chile poblano slice, roasted corn kernels, epazote
ONION SOUP
Fine slices of onion, glazed with bouillon of beef, herbs, touch of port, and Gruyere cheese gratin.
Course 2
PESTO SALMON FILET
Cauliflower puree baked with parmesan and artichoke compote, dehydrated tomatoes, capers, and kalamatas
CHIMICHURRI BEEF FILET
Fresh herb marinated beef steak with potatoes, carrots, paprika and sliced tomato with avocado ball
GUANAJUATO CHICKEN
Axiote grilled chicken breast with pineapple, onion and cilantro. Served with guacamole and corn tortillas
STUFFED MUSHROOMS
Baked portobello stuffed with spinach, roquefort cheese or tofu, with toasted almonds, roasted zucchini and asparagus
Course 3
CHOCOLATE MOUSSE
WARM COOKIES AND MILK
SPICED APPLE CAKE
SORBET SELECTIONS
$59 USD
Prepared fresh daily by Executive Chef Vanessa Nava and team.
Personal requests available. Tax included.
72-hour advance reservation required.
*Prices subject to change.