Entrees
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SURF & TURF GUACAMOLE
Crispy rib eye and octopus chicharron, accompanied by molcajete sauce and homemade tortillas.
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SALAD 46
Lettuce marinated with jalapeño and cilantro pesto, smoked marlin, tomato jam, sour dough bread and parmesan cheese.
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GARDEN SALAD
Quelites and tender leaves with agave syrup and soya dressing, “requesón”, pumpkin seeds with salted caramel and coconut and yuzu ice cream.
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BEEF BARBACOA GORDITAS
Corn gorditas filled with barbacoa, refried pork beans, raw green salsa, sour cream and cheese.
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PICKLED OCTOPUS TOSTADA
Mashed potatoes, avocado, cream and machaca.
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BLACK BEAN CREAM
Black beans, avocado leaf, pasilla mixe chili, cumin, regional cream, chicharron and fresh cheese.
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ROASTED TOMATO CREAM SOUP
Roasted tomatoes, fine herbs, confit tomato, regional goat cheese and mint pesto.
Main course
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REQUESÓN AND HOJA SANTA RAVIOLES
Homemade ravioli, stuffed with requesón, garlic confit sauce, cherry tomato, purple basil and dry cheese.
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STUFFED SQUID WITH SHRIMP
Grilled stuffed baby squid with “salsa macha”, dry noodles with guajillo chili sauce, sour cream and regional cheese.
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CREAMY SEAFOOD RICE
Cooked with adobo colorado, grilled octopus, fish and shrimps, accompanied by pickled vegetables and dry cheese.
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DUCK CARNITAS ENCHILADAS
Tortillas freshly made, stuffed with duck confit in dark beer and orange, black mole and creole salad and toasted pumpkin seeds.
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CATCH OF THE DAY WITH PUMPKIN BLOSSOM
Huitlacoche risotto, watercress and truffle.
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WOODFIRED GRILLED RED SNAPPER
With smoked oyster ragu, served with salted potatoes, basil salad, orange supreme and Chile de árbol.
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SHRIMPS “PETROLEROS” STYLE
Cooked over woodfire, black squid ink creamy sauce, huitlacoche and manchego cheese, accompanied by confit potatoes, purslane and solo garlic chips.
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PORK BELLY WITH “MOLE NEGRO DE LA CASA”
Low temperature crispy pork belly, burnt plantain purée, homemade black mole and grilled carrots.
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WOODFIRED CHICKEN WITH PINK MOLE
Regional organic half chicken, roasted and finished over firewood, traditional pink mole and accompanied by broccoli with bacon and toasted almonds.
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COCHINITA PIBIL
Pork shank, cooked in banana leaf, accompanied by with black beans and xnipec sauce.
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WOOD-FIRED NEW YORK
200 gr New York cooked over firewood, carrot purée, quelites, capers and cherry tomatoes salad and a creamy parsley sauce.
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BREAISED SHORT RIB
Beef and mushrooms reduction, creamy mashed potatoes and green leaves.
Seasonal menu
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PICKLED SHRIMPS TOSTADA
Homemade smoked marlin pate, radish, blue corn tostada and jalapeño aioli.
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BEEF TONGUE IN RED SAUCE
Traditional pork style beans and homemade tortillas.
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TUNA IN ASHES CRUST
Fresh tuna, dry chilies ashes, broad beans purée, green apple and mint relish and salsa macha.
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FRESH HOMEMADE PASTA
Fresh pasta, beef tail stew, peas, mushrooms, truffle oil, regional quelites and queso oreado.
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ROASTED FILLET WITH MOLE DE NOVIA
Coal cooked, white mole with Rosita de cacao, roasted eggplant and quelites salad.
Kids menu
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SPAGUETI IN BUTTER OR TOMATO SAUCE WITH CHICKEN
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GRILLED BURGER WITH ASADERO CHEESE AND POTATO WEDGES
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GRILLED CHEESE SANDWICH WITH BRIOCHE BREAD AND FRENCH FRIES
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TRADITIONAL CHURROS WITH VANILLA ICE CREAM