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

Our prices are showin in Mexican pesos.

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

Our prices are showin in Mexican pesos.

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

Our prices are showin in Mexican pesos.

AUTUMN MENU

AUTUMN MENU

· December, 2019 ·

Welcome home
·

Milpa Alta
·

Moné with wild mushrooms and caviar
·

Lobster cocktail with guava and coconut foam
·

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

Charred mamey tartare with ant larvae and mexican herb chips
·

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"
·

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

Cactus sorbet
·

Jerusalem artichoke, apple and buttermilk ice cream
·

$2650 MXN
With pairing $4550 MXN

Our prices are showin in Mexican pesos
* Menu served 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
$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

Jerusalem artichoke, apple and buttermilk ice cream
$140

Dessert tasting / $ 300 (per person)

Our prices are showin in Mexican pesos.

nostros-rama
bannerMenu2

AUTUMN MENU

· December, 2019 ·

Welcome home
·

Milpa Alta
·

Moné with wild mushrooms and caviar
·

Lobster cocktail with guava and coconut foam
·

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

Charred mamey tartare with ant larvae and mexican herb chips
·

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"
·

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

Cactus sorbet
·

Jerusalem artichoke, apple and buttermilk ice cream
·

$2650 MXN
With pairing $4550 MXN

Our prices are showin in Mexican pesos
* Menu served 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
$140

Oaxacan chocolate pot baked on coals (15 minutes in the oven)
$140

Guava rocks with guava creamy caramel and pink peppercorn gel
$140

Red berries “caos”
$140

"Calabaza en Tacha", bee honey and milk ice cream
$140

Jerusalem artichoke, apple and buttermilk ice cream
$140

Dessert tasting
$300 (per person)

· If you have any allergies or restrictions, please let us know.

Our prices are showin in Mexican pesos.

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

Guava rocks with guava creamy caramel and pink peppercorn gel
$140

Red berries “caos”
$140

"Calabaza en Tacha", bee honey and milk ice cream
$140

Jerusalem artichoke, apple and buttermilk ice cream
$140

Dessert tasting
$300 (per person)

· If you have any allergies or restrictions, please let us know.