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

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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 trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
$315

Our prices are shown in Mexican pesos.

MAIN COURSES

Roasted suckling pig, juice infused with quelites, charred cabbage, artichoke and scallops
$645

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 trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
$315

Our prices are shown in Mexican pesos.

MAIN COURSES

Roasted suckling pig, juice infused with quelites, charred cabbage, artichoke and scallops
$645

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 shown in Mexican pesos.

AUTUMN MENU

WINTER MENU

· January, 2020 ·

Welcome home
·

Milpa Alta
·

Moné with oyster mushrooms and caviar
·

Cured trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
·

Sea and mountain
·

Corn muesli with nuts and cuitlacoche
·

Fish "a la tumbada"
·

Atocpan style mole and a selection of wild mushrooms in an emulsion of butter and pitiona
·

"Pibil" duck "panucho", oven baked onions and fried almonds puree
·

Roasted suckling pig, juice infused with quelites, charred cabbage, artichoke and scallops
·

Cactus sorbet
·

Jerusalem artichoke, apple and buttermilk ice cream
·

Quintonil ́s chocolate bonbon selection
·

$2650 MXN
With pairing $4550 MXN

Our prices are shown in in Mexican pesos
* The menu can be ordered 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
$180

Chocolate tamale, vanilla from Papantla cream, cacao ice cream and "champurrado"
$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)

Our prices are shown in Mexican pesos.

nostros-rama
bannerMenu2

WINTER MENU

· January, 2020 ·

Welcome home
·

Milpa Alta
·

Moné with oyster mushrooms and caviar
·

Cured trout from Zitácuaro in yuzu "aguachile", infused oil of flowers and horseradish and an emulsion of oysters
·

Sea and mountain
·

Corn muesli with nuts and cuitlacoche
·

Fish "a la tumbada"
·

Atocpan style mole and a selection of wild mushrooms in an emulsion of butter and pitiona
·

"Pibil" duck "panucho", oven baked onions and fried almonds puree
·

Roasted suckling pig, juice infused with quelites, charred cabbage, artichoke and scallops
·

Cactus sorbet
·

Jerusalem artichoke, apple and buttermilk ice cream
·

Quintonil ́s chocolate bonbon selection
·

$2650 MXN
With pairing $4550 MXN

Our prices are shown in Mexican pesos
* The menu can be ordered 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
$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.

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.