Chef's Table

Choose one starter per person:

• Beet Salad: Jocoque (soft cheese), caramelized beets, berries, strawberry vinaigrette, roasted pumpkin seeds, and spinach, with lemon zest + olive oil. (V)

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• Green salad: mixed greens, avocado, cherry tomatoes, cucumber, orange, walnuts, sesame, drizzled with citrus dressing (V)

• Passionfruit Aguachile: prepared with shrimp or fish

• Tuna Black Ceviche: Black sesame, lemon juice, cucumber, serrano pepper, diced tuna, coriander, and red onion.

• Guacamole: bright avocado with lime, cilantro and salt. (V)

Choose one main per person:

• Yucatan Black Short Ribs: Marinated in black recado 4-6 hours, slow roasted and served on a bed of smashed avocado.

• Tuna Tataki: Ahi marinated in ponzu sauce, crusted with black sesame, chili pepper, beet, coriander, avocado with wasabi.

• Totoaba - local white fish prepared with roasted tomato puree, pumpkin seed pesto and seasonal vegetables.

• Green Risotto: prepared with candied onion, spinach, asparagus, and snow peas. (V)

• Vegetarian Tamales - traditional corn husk tamales with roasted vegetables. (V)

• Salmon Fillet: Salmon cooked at 43°C, carrot puree with ginger and turmeric, pickled fennel, asparagus, snow peas, and seasonal vegetables.

Choose one dessert per person:

• Mayan Volcano Choc Cake: combining the elements of a cake and a 

  souffle

• Mascarpone Mousse: mascarpone mouse serviced with tropical passionfruit puree, 

  pistachio crumble, mango, strawberries and blueberries.

• Roasted Pineapple: caramelized local pineapple with pistachio crumble, basil cream and strawberries.

• Drunk Bizcocho: sponge cake with tequila, mescal, chocolate sauce, pistachio crumble and orange cream.