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
· September, 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
·
$ 2490 MXN
With pairing $ 3890 MXN
* Menu served from 13:00 to 15:30 & 18:30 to 21:30 h
We suggest this menu for entire tables
SUMMER MENU
· September, 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
·
$ 2490 MXN
With pairing $ 3890 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)