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TUNA BLANCA” CEVICHE
fresh fish of the day - green kalamata olives - capers - cured onion - green prickly pear - avocado cream - corn crumble
SEA MITA “TOSTADA”
Tuna tiradito with sea urchin mayonnaise - agave - lime juice - white soy glaze - red cabbage - Sichuan chili oil with toasted peanut - avocado and “pico de gallo”
FRIED SOFT SHELL CRAB
watercress salad – orange – pecan - almond – apple - honey vinaigrette and balsamic vinegar
ORGANIC TOMATOES FESTIVAL AND MOZZARELLA MOUSSE
pistachio vinaigrette - cilantro - basil pesto; mini brioche bread
SPINACH FRITTATA
zucchini - cream goat cheese - fried parsley
CLASSIC CAESAR SALAD SERVED AT THE TABLE (FOR 2 PEOPLE)
garlic croutons - grana padano parmesan cheese
CONFIT SUCKLING PIG TACO
beans - avocado cream - sauce - pork rind - fried parsley - “jocoque" - fresh cheese
CHEF THIERRY’S TRADITIONAL PRAWN AND PUMPKIN CREAM SOUP
25 years on the menu
"POBLANO" PEPPER STUFFED WITH RATATOULLE
melted cheese - tomato fondue - squash linguini