Chef Menu

SPECIALS


CHEF MENU

Four courses $ 640 pesos

  • Organic mesclun salad

    with grilled green asparagus and bay scallops in grainy mustard beurre blanc

  • Homemade pappardelle with chanterelle mushroom from Toluca

  • Confit of duck leg flavored with star anise

    lentils and spinach with ginger and orange carrots

  • Veracruz Mexican chocolate mousse

    with lemon green tea ice cream

 

 

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