Dinner Menu

Shrimp flambéed with Tepeztate mezcal, served with chipotle mayonnaise bonbons, mushroom butter, and crispy beet chips.

Creamy rice cooked in an intense shellfish and tomato broth, infused with epazote and bay leaf. Served with shrimp, clams, and the fresh catch of the day.

Crispy tostada spread with guacamole, topped with pickled tuna marinated in mild vinegar and aromatic spices, achieving a precise balance of acidity and freshness.

Beef broth delicately scented with tender corn, fresh spinach, and a selection of seasonal mushrooms.

Truffled purslane served over quinoa coated in green pumpkin seed pipián, accompanied by a fresh seasonal salad.

Rosemary-scented lobster tail set over a mirror of pink mole made with beetroot, walnuts, and almonds, accompanied by truffle-scented asparagus.

Seasonal salmon marinated in traditional Oaxacan adobo and slowly cooked over embers. Served with silky sweet potato purée, fresh spring salad, and a final touch of roasted Eureka lemon.

Barbacoa-style lamb cooked pibil-style, served on freshly made artisanal tortillas with pickled red onion, subtle habanero notes, and creamy guacamole.

Butter-confited quail stuffed with ground meat, almonds, walnuts, apple and pear. Served over a delicate mirror of walnut sauce and accented with seasonal strawberries.

Fettuccine in parsley and mascarpone cream, served with grilled octopus, asparagus, and freshly grated Parmesan.