APPETIZERS
VANILLA CARROTS
Baked carrot, over hummus and fried sage leaves. GLUTEN FREE
EGGPLANT POMODORO
Backed eggplant with herb oil, over pomodoro sauce with amaranth GLUTEN FREE
ARUGULA SALAD
Fresh arugula with cherry tomatoes, goat cheese, pumpkin seeds and EVOO
ANCESTRAL SEEDS SALAD
Jicama, cucumber, parsley, chickpeas, lentils, barley, amaranth, chia with sesame oil
FARM TOMATOES & BURRATA SALAD
Organic mixed tomatoes, served with burrata cheese, basil pesto sauce and Kalamata olives
GRILLED OCTOPUS
Grilled octopus marinated with habanero sauce.
TIRADITO OF THE DAY
Catch of the day with cucumber noodles, avocado, sesame seeds & citrus ponzu sauce, choyero-style
COCONUT CEVICHE
Fresh fish cubes with jícama, cucumber, and onion, served with a coconut leche de tigre sauce.
ENTREES
BAKED CAULIFLOWER W/SIKIL P’AK
Mezquite baked cauliflower with traditional mayan salsa (sikil p’ak)
CATCH OF THE DAY GUAJILLO
Local catch served on hummus with guajillo and fried sage leaves.
MEZCAL SHRIMP
Giant blue shrimp flamed with mezcal, garlic, butter, a touch of lemon and cilantro accompanied by black beans with epazote and fried plantain.
PORK SHANK IN GREEN MOLE
Barbacoa-style, served over a pool of green mole with chayote pearls.
FETTUCCINE PESTO **
Fresh homemade fettuccine pasta with pesto and farm vegetables.
VEGETABLES $320 MXN / SHRIMP $520 MXN.
