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Av. Isaac Newton 55, Polanco, Polanco IV Secc, 11560 Ciudad de México, CDMX

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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.

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bannerMenu2

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.