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 trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
$315
Our prices are showin in Mexican pesos.
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 trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
$315
Our prices are showin in Mexican pesos.
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
Our prices are showin in Mexican pesos.
AUTUMN MENU
AUTUMN MENU
· December, 2019 ·
Welcome home
·
Milpa Alta
·
Moné with wild mushrooms and caviar
·
Lobster cocktail with guava and coconut foam
·
Cured trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
·
Charred mamey tartare with ant larvae and mexican herb chips
·
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"
·
"Pbil" duck "panucho", oven baked onions and fried almonds puree
·
Cactus sorbet
·
Jerusalem artichoke, apple and buttermilk ice cream
·
$2650 MXN
With pairing $4550 MXN
Our prices are showin in Mexican pesos
* Menu served from 13:00 to 15:45 & 18:30 to 21:45 hrs
We suggest this menu for entire tables
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
Jerusalem artichoke, apple and buttermilk ice cream
$140
Dessert tasting / $ 300 (per person)
Our prices are showin in Mexican pesos.
AUTUMN MENU
· December, 2019 ·
Welcome home
·
Milpa Alta
·
Moné with wild mushrooms and caviar
·
Lobster cocktail with guava and coconut foam
·
Cured and smoked trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
·
Charred mamey tartare with ant larvae and mexican herb chips
·
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"
·
"Pbil" duck "panucho", oven baked onions and fried almonds puree
·
Cactus sorbet
·
Jerusalem artichoke, apple and buttermilk ice cream
·
$2650 MXN
With pairing $4550 MXN
* Menu served from 13:00 to 15:45 & 18:30 to 21:45 hrs
We suggest this menu for entire tables
AUTUMN MENU
· December, 2019 ·
Welcome home
·
Milpa Alta
·
Moné with wild mushrooms and caviar
·
Lobster cocktail with guava and coconut foam
·
Cured and smoked trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
·
Charred mamey tartare with ant larvae and mexican herb chips
·
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"
·
"Pbil" duck "panucho", oven baked onions and fried almonds puree
·
Cactus sorbet
·
Jerusalem artichoke, apple and buttermilk ice cream
·
$2650 MXN
With pairing $4550 MXN
Our prices are showin in Mexican pesos
* Menu served from 13:00 to 15:45 & 18:30 to 21:45 hrs
We suggest this menu for entire tables
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
Guava rocks with guava creamy caramel and pink peppercorn gel
$140
Red berries “caos”
$140
"Calabaza en Tacha", bee honey and milk ice cream
$140
Jerusalem artichoke, apple and buttermilk ice cream
$140
Dessert tasting
$300 (per person)
· If you have any allergies or restrictions, please let us know.
Our prices are showin in Mexican pesos.
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
Guava rocks with guava creamy caramel and pink peppercorn gel
$140
Red berries “caos”
$140
"Calabaza en Tacha", bee honey and milk ice cream
$140
Jerusalem artichoke, apple and buttermilk ice cream
$140
Dessert tasting
$300 (per person)
· If you have any allergies or restrictions, please let us know.