Menu
STARTERS
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
$210
Beets lacquered in agave honey with burnt eggplant and “recado negro”
$210
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
$325
Cured kampachi in seaweed with “salsa macha” and wild mushrooms
$250
Wild mushrooms "alambre", "asadero" cheese from Chihuahua, "hebra" oaxacan cheese and flour tortillas
$255
"Uchepos" with "Cotija" cheese foam, tomatoes and peppers in confit
$230
Our prices are shown in Mexican pesos.
MAIN COURSES
Seafood “chilpachole” with saffron and coconut, Mexican herbs mojo and sourdough bread
$490
Roasted tri-tip with black “chichilo”, rice and purple banana fried in herb butter with “crema de rancho” and mamey seed
$635
Pork in "chile pasado", smoked guacamole and pickled chilies
$450
Roasted chicken “au jus” with mole, scallop, artichoke and wild mushrooms
$450
Menu
STARTERS
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
$210
Beets lacquered in agave honey with burnt eggplant and “recado negro”
$210
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
$325
Cured Santa Barbara spotted prawn in seaweed with “salsa macha” and wild mushrooms
$250
Wild mushrooms "alambre", "asadero" cheese from Chihuahua, "hebra" oaxacan cheese and flour tortillas
$255
"Uchepos" with "Cotija" cheese foam, tomatoes and peppers in confit
$230
Our prices are shown in Mexican pesos.
MAIN COURSES
Seafood “chilpachole” with saffron and coconut, Mexican herbs mojo and sourdough bread
$490
Roasted tri-tip with black “chichilo”, rice and purple banana fried in herb butter with “crema de rancho” and mamey seed
$635
Pork in "chile pasado", smoked guacamole and pickled chilies
$450
Roasted chicken “au jus” with mole, scallop, artichoke and wild mushrooms
$450
Our prices are shown in Mexican pesos.
SUMMER MENU
SUMMER MENU
· AUGUST 2020 ·
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Cured Santa Barbara spotted prawn in seaweed with “salsa macha” and wild mushrooms
·
Grilled wild mushrooms cream with sherry
·
Catch of the day, cauliflower, lentils and kohlrabi oil
·
Smoked brisket taco in a oaxacan "adobo" with cured onions, "achicalada" and chilies
·
Roasted chicken “au jus” with mole, scallop, artichoke and wild mushrooms
·
Cactus sorbet
·
Artisan cheese plattter with papaya, ginger and lavander jam
·
Strawberries with "crème fraîche" and elderflower
·
$2300 MXN
With pairing $4200 MXN
Our prices are shown in in Mexican pesos
* The menu can be ordered from 13:00 to 19:45 hrs
We suggest this menu for entire tables
DESSERTS
Pumpkin pie, sour cream and toffee
$180
Strawberries with "crème fraîche" and elderflower
$180
Artisan cheese plattter with papaya, ginger and lavander jam
$180
Oaxacan chocolate tamale, vanilla from Papantla cream, cacao ice cream and "champurrado"
$180
Seeds granola with roasted mamey and amaranth foam
$180
Crottin cheese cream, fig jam and grated “campero” cheese
$180
· If you have any allergies or restrictions, please let us know.
Our prices are shown in Mexican pesos.
SUMMER MENU
· July 2020 ·
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Cured Santa Barbara spotted prawn in seaweed with “salsa macha” and wild mushrooms
·
Grilled wild mushrooms cream with sherry
·
Catch of the day, cauliflower, lentils and kohlrabi oil
·
Smoked brisket taco in a oaxacan "adobo" with cured onions, "achicalada" and chilies
·
Roasted chicken “au jus” with scallop, artichoke mole and wild mushrooms
·
Cactus sorbet
·
Artisan cheese plattter with papaya, ginger and lavander jam
·
Strawberries with "crème fraîche" and elderflower
·
$2300 MXN
With pairing $4200 MXN
* The menu can be ordered from 13:00 to 19:45hrs
We suggest this menu for entire tables
SUMMER MENU
· AUGUST 2020 ·
Roasted heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Cured Santa Barbara spotted prawn in seaweed with “salsa macha” and wild mushrooms
·
Grilled wild mushrooms cream with sherry
·
Catch of the day, cauliflower, lentils and kohlrabi oil
·
Smoked brisket taco in a oaxacan "adobo" with cured onions, "achicalada" and chilies
·
Roasted chicken “au jus” with mole, scallop, artichoke and wild mushrooms
·
Cactus sorbet
·
Artisan cheese plattter with papaya, ginger and lavander jam
·
Strawberries with "crème fraîche" and elderflower
·
$2300 MXN
With pairing $4200 MXN
Our prices are shown in Mexican pesos
* The menu can be ordered from 13:00 to 19:45 hrs
We suggest this menu for entire tables
Desserts
Pumpkin pie, sour cream and toffee
$180
Strawberries with "crème fraîche" and elderflower
$180
Artisan cheese plattter with papaya, ginger and lavander jam
$180
Oaxacan chocolate tamale, vanilla from Papantla cream, cacao ice cream and "champurrado"
$180
Seeds granola with roasted mamey and amaranth foam
$180
Crottin cheese cream, fig jam and grated “campero” cheese
$180
· If you have any allergies or restrictions, please let us know.
Our prices are shown in Mexican pesos.
Desserts
Mamey panna cotta, sweetened corn crumble and mamey seed ice cream
$180
Chocolate tamale, vanilla from Papantla cream, cacao ice cream and "champurrado"
$200
Guava rocks with guava creamy caramel and pink peppercorn gel
$180
Red berries “caos”
$180
Jerusalem artichoke, apple and buttermilk ice cream
$180
Quintonil ́s chocolate bonbon selection (Vanilla from Papantla, cilantro seed, spearmint, cocoa truffle, peanut, passion fruit and mezcal)
$200
Dessert tasting
$350 (per person)
· If you have any allergies or restrictions, please let us know.
