Chef Menu


CHEF MENU

4 courses $ 620 pesos

  • Air dried Buffalo loin Italian style

    with aged sheep cheese and arugula

    or

    Salad of asparagus and oven roasted tomatoes

    with Italian “salsa verde” and goat cheese crouton

  • Salmon ravioli in red curry

    with red wine & smoked mussels sauce

  • Pan fried fish fillet with crispy rice cracker

    “shaved” sauce, eggplant & minted squash

    or

    Tagliata of New York high choice
    With potatoes sour cream and green chile gravy

  • Dark chocolate Terrine

    with Mezcal ice cream & Piloncillo fruit

 

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