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Menu

STARTERS

Salad of today´s harvest from “las chinampas” with “cotija” cheese
$150

Charred avocado tartare with “escamoles” and mexican herb chips
$ 295

“Huauzontles” with Chiapas´ Cuadro cheese, amaranth and tomato ragout
$180

Jerusalem artichoke tamale with pine nuts in a tree spinach pipián sauce
$145

Crab tostada with lime, radish and habanero chili mayo
$315

Cured and smoked Kampachi, yuzu, infused oil of flowers and horseradish and an emulsion of oysters
$315

MAIN COURSES

Roasted eggplant in black garlic mojo, macadamia nuts, basil and “hoja santa” sauce
$330

Atocpan style mole and a selection of pleurotus mushrooms in an emulsion of butter and pitiona
$370

Catch of the day “barbacoa” style in a grasshopper “adobo” with beans
$495

Creamy rice with Ocosingo cheese, “segueza” from central valleys and chicatana ant “chorizo”
$520

Pork in “chile pasado”, potatoes and roasted season fruits infused in “chiles”
$490

Braised oxtail in black “recado”, “chile habanero” and red glazed onions “au jus”
$595

Menu

STARTERS

Salad of today´s harvest from “las chinampas” with “cotija” cheese
$150

Charred avocado tartare with ant larvae and mexican herb chips
$295

“Huauzontles” with Chiapas´ Cuadro cheese, amaranth and tomato ragout
$180

Jerusalem artichoke tamale with pine nuts in a tree spinach pipián sauce
$145

Crab tostada with lime, radish and habanero chili mayo
$315

Cured and smoked Kampachi, yuzu, infused oil of flowers and horseradish and an emulsion of oysters
$315

MAIN COURSES

Roasted eggplant in black garlic mojo, macadamia nuts, basil and “hoja santa” sauce
$330

Atocpan style mole and a selection of pleurotus mushrooms in an emulsion of butter and pitiona
$370

Catch of the day “barbacoa” style in a grasshopper “adobo” with beans
$495

Creamy rice with Ocosingo cheese, “segueza” from central valleys and chicatana ant “chorizo”
$520

Pork in “chile pasado”, potatoes and roasted season fruits infused in “chiles”
$490

Braised oxtail in black “recado”, “chile habanero” and red glazed onions “au jus”
$595

DESSERTS

Mamey panna cotta, sweetened corn crumble and mamey seed ice cream
$140

Oaxacan chocolate pot baked on coals (15 minutes in the oven)
$140

Sapodilla fruit rocks with sapodilla fruit pulp and pink peppercorn gel
$140

Red berries “caos”
$140

"Calabaza en Tacha", bee honey and milk ice cream
$140

Dessert tasting / $ 300 (per person)

SUMMER MENU

· August, 2019 ·

Milpa Alta
·

Caviar, charred mamey and
“crema de rancho” infused in Melipona
bee honey
·

Cured and smoked Kampachi, yuzu, infused oil of flowers and horseradish and an emulsion of oysters
·

Avocado in a crust of burnt chile, pumpkin puree and pineapple
·

Catch of the day “barbacoa” style in a grasshopper “adobo” with beans
·

Atocpan style mole and a selection of wild mushrooms in an emulsion of butter and pitiona
·

Roasted cabbage, scallops and artichoke cream with "chile ancho"
·

Beef from Durango, eggplant, grilled "pico de gallo", "salsa borracha", bone marrow
and "cocopaches"
·

Cactus sorbet
·

"Calabaza en Tacha", bee honey and milk ice cream
·

$ 2350 MXN
With pairing $ 3750 MXN

* Menu served from 13:00 to 15:30 & 18:30 to 21:30 h
We suggest this menu for entire tables

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SUMMER MENU

· August, 2019 ·

Milpa Alta
·

Caviar, charred mamey and “crema de rancho” infused in Melipona bee honey
·

Cured and smoked Kampachi, yuzu, infused oil of flowers and horseradish and an emulsion of oysters
·

Avocado in a crust of burnt chile, pumpkin puree and pineapple
·

Catch of the day "barbacoa" style in a grasshopper “adobo”
with beans
·

Atocpan style mole and a selection of wild mushrooms in an emulsion of butter and pitiona
·

Roasted cabbage, scallops and artichoke cream
with "chile ancho"
·

Beef from Durango, eggplant, grilled "pico de gallo",
"salsa borracha", bone marrow and "cocopaches"
·

Cactus sorbet
·

"Calabaza en Tacha", bee honey and milk ice cream
·

$ 2350 MXN
With pairing $ 3750 MXN

* Menu served from 13:00 to 15:45 & 18:30 to 21:45 hrs
We suggest this menu for entire tables

Dessert tasting / $ 300 (per person)

Desserts

Mamey panna cotta, sweetened corn crumble and mamey seed ice cream
$140

Oaxacan chocolate pot baked on coals (15 minutes in the oven)
$140

Sapodilla fruit rocks with sapodilla fruit pulp and pink peppercorn gel
$140

Red berries “caos”
$140

"Calabaza en Tacha", bee honey and milk ice cream
$140

Dessert tasting / $300 (per person)