Menu

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Appetizers

• Foie Gras terrine with Late Harvest jelly
• Romaine lettuce and sautéed mushroom with goat cheese and anchovies vinaigrette
• Mixed organic greens with avocado and cherry tomatoes, Fine herb vinaigrette and toasted sunflower seeds
• Lebanese salad: baked beet slices & parsley Marinated goat cheese
• Crabmeat and house smoked salmon with cucumber salad, And smoked chile chipotle salsa and green asparagus
• Shrimp from San Blas with mango and jicama and Salsa de cascabel
• Calamari, cilantro-ginger marinated with avocado and smoked Tomato & jalapeño salsa
• Agua-Chile Iced raw sea scallop and shrimp with orange and habanero, tomatillo and tostadas
• Seafood soup with pesto
• Beef Carpaccio with aged balsamic vinegar shaved Parmesan cheese
• Cappelletti in brodo: Country soup with meat ravioli & Provolone cheese
• White asparagus soup with toasted sun flower seeds

Home made Pasta

• Ricotta spinach ravioli with sun dried tomato coulis
• Papardelle with garlic shrimp, sun ripe tomatoes & basil
• Ravioli Apperti: sautéed shrimp & chunks of fish In a lobster sauce
• Tomato and parmesan risotto with grilled calamari and black olive taponade

Fish & Meat

• Chile roasted red snapper filet over ratatouille, Lime-cilantro sauce
• Grilled Sword fish steak on black lemon noodles, shaved vegetable and saffron sauce
• Spanish shrimp sautéed with garlic, tomato and Brandy, and chili oil , basil polenta
• Garlic roasted red snapper and shrimp on zucchini -thyme vegetable, spicy melted tomato salsa and artichokes from Valle de Bravo
• Atlantic Salmon on creamy Chinese cabbage, carrots and scallions and red wine reduction
• Parmesan baked cauliflower crepes with mushrooms, Roasted vegetables and tomato Provencal
• Lemon and honey marinated chicken breast on rice röstist, and stir fried vegetable
• Oven roasted rabbit Italian vegetables and garlic-parsley sauce
• Sautéed leg of veal and mushrooms with grilled beef tomato, green asparagus and crisp potatoes chips
• Grilled Beef tenderloin with Dijon mustard and red wine onions, black pepper sauce
• Rack of lamb and ravioli with lamb ragout, Grilled vegetables and mint sauce
• Braised baby goat from Tuito on grilled Mediterranean vegetable, arugula and ajillo sauce