Dinner Menu

Creamy shrimp bisque risotto, accompanied by shrimp, mussels, and octopus sautéed in butter with hoja santa and epazote. Gratinated with Parmesan cheese and finished with truffle oil.

Shrimp fried in corn tempura, served with chintextle mayonnaise, black truffle ponzu, guacamole and crispy onion.

Grilled scallops dressed with Oaxacan tamarind ponzu, regional avocado, pickled watermelon radish, serrano chili, and crispy red onion.

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

Grilled rib eye served over a bed of three-chile couscous, accompanied by a battered squash blossom stuffed with quesillo.

Smoked octopus, served over a peanut-based mole with a hint of Oaxacan chocolate, accompanied by grilled asparagus, roasted potatoes, and charred criollo avocado.

Juicy poussin grilled over open flame, bathed in coloradito mole and served with vegetables glazed in butter infused with pasilla chili.

Grilled and wrapped in banana leaf, served with potatoes, baby carrots, and mushrooms, accompanied by red mole.

Penne pasta in a creamy chipotle sauce with shrimp sautéed in epazote butter. Gratinated with Parmesan cheese, topped with garlic croutons, and finished with a delicate touch of white truffle oil.

Wrapped in banana leaf and accompanied by a velvety black mole.

Pickled cauliflower served over pea purée with truffle oil, finished with carrot and guajillo chili adobo.