STARTER
Shrimp Aguachile with Roasted Pickled Cucumber
Fresh shrimp cured in lime with a touch of chili heat, paired with roasted pickled cucumber for a smoky and refreshing balance.
STARTER
Tuna Tostada with Black Aguachile
Crisp tostada topped with fresh tuna, dressed in bold black aguachile, and finished with avocado and herbs.
STARTER
Street-Style Corn with Bone Marrow, Epazote & Cotija Cheese
A luxurious twist on elote — chargrilled corn topped with bone marrow, fresh epazote, and crumbled cotija cheese.
MAIN
Roasted Octopus with Chili Dressing & Tomatillo Salsa
Tender octopus roasted to perfection, drizzled with chili dressing, served over tomatillo salsa, and topped with crispy fried chaya leaves.
MAIN
Pork Belly with Honey Mustard Sauce & Plantain
Slow-cooked pork belly glazed with a sweet and tangy honey mustard sauce, served alongside caramelized plantain.
MAIN
Corn Risotto with Bone Marrow & Epazote Oil
Creamy corn-based risotto enriched with bone marrow, finished with aromatic epazote oil.
MAIN
Coconut Shrimp with Achiote & Plantain Purée
Crispy coconut-battered shrimp served with a vibrant achiote-coconut sauce and smooth plantain purée.
DESSERT
Candied Pumpkin with Spiced Cream & Crumble
Traditional candied pumpkin elevated with spiced cream and a crunchy crumble topping.
DESSERT
Spiced Churros with Cajeta Sauce
Golden churros dusted with warm spices, served with rich Mexican cajeta (goat’s milk caramel) sauce.
DESSERT
Cheesecake with Hibiscus Coulis
Silky cheesecake paired with a tart, floral hibiscus coulis for a refreshing finish.
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