COURTESY OF THE CHEF
Yellow pepper hummus
With chipotle and oregano ash
STARTERS
Beet ceviche
Beet ceviche with Yucatecan lime, pomegranate and golden corn sprouts
Beef tataki
Beef tataki crusted with cascabel chile ash, pumpkin seeds and peanut sauce
Infladita with duck carnitas
Puffed tortilla with duck confit, pickled onion and creole coriander sauce
Shrimp mole
with ground seeds, cocoa and chiles, wrapped in hoja santa
SOUPS
Huitlacoche creamy soup
Huitlacoche creamy soup with lemon grass air
Tlalpeño style stew
Chicken and vegetable soup, served with avocado and melted cheese
MAIN DISHES
Beef tenderloin
Beef tenderloin served with roasted chile strips
Barra Vieja style fish
Grilled fish Barra Vieja style with parsley and guajillo chile
Pork rib ingot
Pork rib lacquered with piloncillo and chipotle chile
Ku’uk gratin
Chicken millefeuille au gratin with charred poblano chile
Escalivada de la Milpa
Escalivada with bell peppers, onions, radishes, tomatoes and grated cashews
Duck ingot
with aged mole, mushrooms and portobello with epazote butter and yucatecan lime peel.
$750
Complimentary for Privilege Club members
DESSERTS
Corn textures
Corn in different textures, with vanilla, walnuts, pistachios and lime
Vanilla and chile cream
Papantla vanilla and chile cream, accompanied by Japanese meringue
Xocolatl
Spiced chocolate volcano with sesame ice cream
Coconut
Coconut with tapioca, ginger and lime