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MENU

Every single kitchener has the challenge to dominate the technique, to respect the taste and to transgress the product due to his personal wit”
– Manuel Vázquez Montalbán

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APPETIZERS

COLD APPETIZERS

FOIE GRAS

Foie gras royale, sweet wine, sprouts and flowers salad

 

JITOMATE

Organic red tomatoes, sherry dressing, toasted pine nuts and basil

 

WAGYU

Chopped beef tartare, mustard ice cream and egg yolk gel

 

CENTOLLO

Spider crab salad, crunchy prawn bread, creamy avocado and citrus mayonaisse

 

ALMEJA CHOCOLATA

Chocolate clam au natural, dark beer, sangrita granita and salty air

 

ENSALADA DE BROTES

Cucumber cous-cous, yogurt and fine herbs dressing

HOT APPETIZERS

VERDURAS

Hot coal roasted, romescu sauce and vegetal ash

 

LECHUGA

Heart lettuce warm cream soup with pork belly

 

HONGOS

Marinated mushrooms with beef escabeche, roasted potatoes, organic egg yolk and six mushroom paper

 

SUQUET

Traditional sailor´s sauce with iodinated juice

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MAIN COURSES

FISHES

TOTOABA

Charcoal oven roasted totoaba , onions and Japanese pil pil

 

LUBINA RAYADA

Sea bass filet, sweet pepper sauce and pickled lemons

 

MERO

Slow cooked in beef broth and red wine

 

ROSSEJAT

Squid ink short and dry noodles, shrimps and saffron all-ioli

BEEF

BEEF

Skillet cooked tongue, miso sauce and charcoal roasted egg plant

 

POLLO

Organic chicken, kale butter, and yellow lemon jus

 

LECHÓN

Suckling pig confit, orange sauce and pak choi with ginger

 

FILETE DE RES

Milk smoked beef filet, with Garum sauce and cappers

pfuertes

DESSERTS

MANZANA VERDE

Green apple mille feuille with Papantla vanilla

 

HIGOS

Envinados with cinnamon and lemon, iced yogurth powder and honey ice cream

 

CHOCOLATE

Warm chocolate pellet, licorice and cherries

 

FRUTOS ROJOS

A pavlova, lemon meringues and beetroot juice

 

TIRAMISÚ

Our version of tiramisú

 

TABLA DE QUESOS

Mexican cheeseboard with its pairing

postres

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