Dinner Menu

Starters

Oaxacan Risotto with Pacific Seafood

Creamy pasilla chili rice with shrimp, octopus, mussels, and crab claws infused with hoja santa and epazote aromas.

$250

Scallop Tiradito with Tamarind Ponzu

Grilled scallops dressed with Oaxacan tamarind ponzu, local avocado, serrano chili, and crispy red onion

$220

Grasshopper Gazpacho

Chilled soup of local heirloom tomato, cucumber and celery, with smoked chipotle chili and grasshoppers from the valley

$180

Mixe Tofu with Plantain and Coconut

Tofu glazed in pasilla chili adobo with creamy plantain and coconut.

$140

Vegetarian

Mains

A diverse range of flavorful dishes which are all sourced daily and locally

Lamb Ribs with Mezcal

Lamb ribs marinated in mezcal and guajillo chile adobo, served with creamy plantain purée and a fresh quelites salad. Accompanied by handmade tortillas infused with hoja santa.

$490

Mayan Grilled Octopus with Peanut Mole

Smoked and grilled octopus set over peanut mole with a hint of Oaxacan chocolate, accompanied by grilled asparagus, crispy potatoes, and roasted native avocado.

$470

Oaxacan Seafood Pasta

Penne pasta tossed in a rich dried chili sauce, with shrimp, mussels, and octopus sautéed in butter. Gratinated with parmesan, topped with garlic croutons, and finished with a delicate touch of white truffle.

$270

Short Rib Ragù Tamal

Wrapped in banana leaf, accompanied by velvety black mole and fluffy steamed

$190

Smoked Grilled Cauliflower

Pickled cauliflower, gently smoked and grilled, served over a pea cream with truffle oil, finished with carrot and Guajillo Chile adobo.

$200

Vegetarian