Menu
STARTERS
Smoked heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
$210
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
$325
Kampachi in physalis "ceviche" and lactofermented radishes
$315
"Uchepos" with "Cotija" cheese foam, tomatoes and peppers in confit
$230
Our prices are shown in Mexican pesos.
MAIN COURSES
Duck “tamal” with black “chichilo”
$195
Catch of the day "barbacoa" style in a "chapulín adobo", cauliflower and kohlrabi dressing
$540
Picanha with "cocopaches" chorizo, roasted eggplant puree and caramelized onions
$635
Braised oxtail in black “recado”, "chile habanero" and red glazed onions "au jus"
$595
Atocpan style "mole" with with organic vegetables
$440
Menu
STARTERS
Smoked heirloom tomatoes salad, avocado, “quesillo” dressing with grasshoppers and Oaxacan herbs
$210
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
$325
Kampachi in physalis "ceviche" and lactofermented radishes
$315
"Uchepos" with "Cotija" cheese foam, tomatoes and peppers in confit
$230
Our prices are shown in Mexican pesos.
MAIN COURSES
Duck “tamal” with black “chichilo”
$195
Catch of the day "barbacoa" style in a "chapulín adobo", cauliflower and kohlrabi dressing
$540
Picanha with "cocopaches" chorizo, roasted eggplant puree and caramelized onions
$635
Braised oxtail in black “recado”, "chile habanero" and red glazed onions "au jus"
$595
Atocpan style "mole" with organic vegetables
$440
Our prices are shown in Mexican pesos.
SPRING MENU
SPRING MENU
· APRIL 2021 ·
Cold young corn "chileatole", drumstick tree oil and tubers
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Kampachi in physalis "ceviche" and lactofermented radishes
·
Catch of the day "barbacoa" style in a "chapulín adobo", cauliflower and kohlrabi dressing
·
Roasted beetroot, scallops and italian artichoke
·
Beef´s sweetbread with lentils, nettle and lemon
·
Chuck cap from Durango with black "chichilo", rice and purple banana fried in herb butter with "crema de rancho" and mamey seed
·
Cactus sorbet
·
Crème fraiche ice cream, melipona honey and lemon verbena
·
Mamey fruit panna cotta, pinole crumble and pixtle ice cream
·
$2150 MXN
With pairing $4105 MXN
Our prices are shown in in Mexican pesos
* The menu can be ordered from 12:30 to 16:00 and from 17:00 to 20:30.
We suggest this menu for entire tables
DESSERTS
Strawberries with milk cream and elderflower
$180
Ocosingo cheese flan, celeriac ice cream and sugar-coated cocoa nibs
$140
Chocolate tarte with Kalamata olives and raspberry ice cream
$200
Mamey fruit panna cotta, pinole crumble and pixtle ice cream
$180
· If you have any allergies or restrictions, please let us know.
Our prices are shown in Mexican pesos.
NON ALCOHOLIC DRINKS
Grapefruit, mango and basil
$120
Black tea with guava, lemon and basil
$135
Fresh berries
$135
“Hoja santa” with apple and pear
$120
Clamato
$65
Lemonade / Orange water
$55
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 yellowfin tuna 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
·
Lacquered duck in "chile pasado" sauce, black zapote and plums
·
Cactus sorbet
·
Crottin cheese with papaya, ginger and lavander jam
·
Strawberries with "crème fraîche" and elderflower
·
$2400 MXN
With pairing $4300 MXN
* The menu can be ordered from 13:00 to 19:45hrs
We suggest this menu for entire tables
SPRING MENU
· APRIL 2021 ·
Cold young corn "chileatole", drumstick tree oil and tubers
·
Stone crab in a green “pipián” made with sunflower seeds, kaffir lime and Thai basil
·
Beef tongue "tsi'ik", "chile amashito" and kumquats
·
Catch of the day "barbacoa" style in a "chapulín adobo", cauliflower and kohlrabi dressing
·
Roasted beetroot, scallops and italian artichoke
·
Beef´s sweetbread with lentils, nettle and lemon
·
Chuck cap from Durango with black "chichilo", rice and purple banana fried in herb butter with "crema de rancho" and mamey seed
·
Cactus sorbet
·
Crème fraiche ice cream, melipona honey and lemon verbena
·
Mamey fruit panna cotta, pinole crumble and pixtle ice cream
·
$2150 MXN
With pairing $4105 MXN
Our prices are shown in Mexican pesos
* The menu can be ordered from 12:30 to 16:00 and from 17:00 to 20:30.
We suggest this menu for entire tables
Desserts
Strawberries with milk cream and elderflower
$180
Ocosingo cheese flan, celeriac ice cream and sugar-coated cocoa nibs
$140
Chocolate tarte with Kalamata olives and raspberry ice cream
$200
Mamey fruit panna cotta, pinole crumble and pixtle ice cream
$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
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.
