Chef's Table

Choose one starter per person:

​

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

• Guacamole: Bright avocado w/ lime, cilantro and sal, accompanied by pico de gallo and chips. (V)

• Cauliflower Ceviche: Cauliflower marinated with citrus, tomato, cilantro, and avocado w/ tortilla chips (V)

• Passionfruit Aguachile: Shrimp marinated in passionfruit with cucumber, cherry tomatoes, lime and tortilla chips. 

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

• Coconut Bass Ceviche: White fish marinated in coconut and olive oil w/dried arbor chilies, served w/ cherry tomato, mint and tortilla chips.

• Tortilla Soup: Traditional Mexican soup w/ tomatoes, onion, garlic, and chicken broth served with chicken, avocado, cheese and fried tortilla.

Choose one main per person:​

​

• Mushroom Risotto: Prepared with deglazed wine, cremini mushrooms, and parmesan. (V)

• Tamales: Traditional corn husk tamales w/ roasted vegetables (V)

• Paprika Octopus: Octopus marinated with paprika and rosemary, cooked at low temperatures, and served with mashed potatoes. 

• Pescado del Dia: Freshly caught fish prepared w/ seasonal vegetables.

• Chicken Sous vide: Chicken breast served with local seasonal vegetables.

• Ribeye Steak: Ribeye steak w/ rosemary marinade, accompanied by yellow corn and mashed potatoes. *Extra cost of $25 USD. 

 

Choose one dessert per person:

​

• Mayan Volcano Choc Cake: Served warm combining the elements of a cake and a soufflé (V).

• Caramel Flan: Traditional baked Mexican dessert with caramel sauce (V). 

• Roasted Pineapple: (V). 

 

(V) Items are vegetarian. Please share any allergies or dietary restrictions.

MENU SUBJECT TO CHANGES

​

CELEBRATING A BIRTHDAY? ASK US ABOUT ADDING A CAKE