M e n u

200

300

260

280

STARTERS

P U R É V A L L A D O L I D

G U A C A M O L E Y L E Ñ A ( v )

G A M B I T A S A L A J I L L O Y C A S C A B E L

290

P I B I L C H I C K E N C R O Q U E T T E S 260

P O T A T O E S E L H O Y O

V I E T N A M I A N H O L Y L E A F R O L L ( v )

Our version of French fries in an extra crunchy puff pastry presentation with chipotle and tzatziki dressing

Rustic potato and sweet potato puree, longaniza from Valladolid, starry egg with crispy edges and grasshoppers

Campeche shrimp casserole in garlic, parsley and bell pepper

Chicken marinated for 12 hours pibil-style in axiote, grilled and cooked in the oven over low heat, red recado ali oli, lemon zest and guajillo chili

Santa leaf wrapped roll with red pepper, jicama, lettuce, huitlacoche, homemade sweet chili with serrano pepper and peanut butter

Our version of guacamole with smoked flavor, pico de gallo and corcantes of corn flour

350

340

320

2,10x gr.

270

240

220

M A I N

D E S S E R T

F R E S H D I S H E SM A Y A N X E C C I T R U S S A L A D ( v )

F E N N E L A N D S M O K E D E E L S A L A D

P E R U V I A N C E V I C H E

L O C A L P U M P K I N ( v )

R I B E Y E

T O R R I JA

C A R R O T C A K E

L O C A L F I S H I N G A N D T A B B U L E

S H I S T A U O K C H I C K E N

W A R M L O B S T E R S A L A D

350

310

460

Fresh interpretation of a traditional salad from the Mayan zone, supreme of grapefruit, mandarin, orange, jicama impregnated in mandarin, guajillo chili,huitlacoche with passion fruit dressing

Miscellany of finely chopped fennel, smoked eel, pickled vegetables in white wine, house dried tomato, ricotta cheese, variety of sprouts and old mustard dressing

Mixed Peruvian ceviche with local fish, squid, crunchy corn and pink pepper tiger milk

Variety of tomatoes in textures, grilled lobster tail

Grilled fish of the day with noisette butter, cauliflower tabbule and spirulina air

Chicken marinated for 12 hours in Jocoque and spices from Middle East, homemade pita bread, baked vegetables and sour cream of avocado, lemon and green tomato

Local squash stuffed with a duo of sautéed quinoas, golden milk and crunchy holy leaf and sikil pak

Grilled beef eye, bernese sauce, fried yucca and heart of grilled lettuce with almond mojo

Yerba mate toast, ice cream of the day and grilled banana flambéed in liquor 43

Carrot and ginger cake, hibiscus whipped cream, caramelized carrot, sliced almonds and hibiscus reduction