• Mayan Melon and Caviar

Variety of Mayan melons with melon seeds pipian, mustard pearls, sundried tomato, dried chili oil, cilantro sprouts and ashes from vegetables.

With Oscetra Prestige caviar, 1 oz

• Tsi'ik (Local wild shreded venison)

Local wild venison "salpicón", prepared with heirloom tomato, red onion, cilantro, avocado cream, sweet Yucatán lime juice and garden sprouts, over a pumpkin seeds’ tostada.      

Vegan version available.       

• Xilote pibinal style (Smoky baby corn)

Smoky baby corn, roasted xcatic chili cream, peanut aioli and blue cheese-style cashew cheese, chili powder mashed with sesame and lemon.

• K'uum Pah ch'uhuk (Baked local squash topped with tamarind and guajiollo sauce)

Local pumpkin baked with Celestún salt, guajillo chili and tamarind paste, with xpelón bean vinaigrette, wild cilantro, and tortilla sand.

• Sikil Kuxum (Mushrooms and pumpkin seeds)

Duxel of seasonal mushrooms, huitlacoche and roasted pumpkin seeds, cashew "blue cheese", holy leaf chips. Served with warm handmade corn tortillas and macha sauce.  

• Chacay (Blackened lobster soup)

Caribbean lobster tail confit in ghee, served with blackened soup made of fish and shellfish, black corn, roasted chayote pearls, chochoyotas, epazote and Yucatecan lime froth.   

• K'oben (Mayan kitchen)

Variety of seasonal mushrooms cooked in diverse ways, served with 3 ancestral mole sauces and corn tortillas.

• Axiotado (Catch of the day with axiote sauce)

Fillet of catch of the day wrapped in holy leaf, cooked over the coals, served with creamy achiote sauce, xnipec, citrus emulsion, pickled mustard seeds, herbs from our organic garden.     

• Kay k'aak yá (Catch of the day grilled over zapote wood)

Catch of the day grilled over zapote wood with cornfield vegetables "scales", sweet and sour broth made of coconut, guajillo pepper, Campeche's seafood, and bald piglet pork belly, epazote oil, black garlic purée and herbs from our organic garden.

• Kuuts (Mayan stew of wild turkey brased in "recado negro")

Mayan stew of wild turkey brased in "recado negro", waaj (tamal) with holy leaf, quail egg, Ixil onions, seasoned fresh purslane and radishes, served with homemade corn tortillas and charred mortar habanero chili sauce.  

Vegan version available.      

• Óoxtu'uk' (Mayan triangle,made of corn masa, filled with beef stew)

Beef cheek stewed in green sauce folded into a crunchy native corn masa, pink mole, bean sauce, Cotija cheese, caramelized habanero pepper, herbs, and flowers from our organic garden.     

Vegan version available. 

• K'eek'en K'uum (Regional suckling pig confit)

Regional suckling pig confit marinated with local herbs, local pumpkin ribbons, mashed charred plantains, preserved green tomatillo and plum tomato, sautéed chaya leaves, fresh quelites.

Vegan version available.      

• Maax cay (Grilled mayan octopus)

Mayan octopus cooked "top'ta'antah" style (grilled over the coals), with peanut pipián, and grilled seasonal vegetables from our organic garden.    

• Najil kaab (honey comb)

Melipona honey ice cream, coated in candied pepita seeds, cream of honey and layers of chocolate in different textures, melipona honey gel and cocoa honey comb.

• Pa-puul

GF DF VG

Cream of nixtamalized mayan corn, with local squash slowly cooked in a reduction of piloncillo infused with aniseed, regional orange supremes, sweet potato crunchy sheets, corn soil and, accompanied with Mayan saká.

• Ceiba

GF

Cocoa tree with epazote herb sponge, chocolate ganache, epazote herb cream, soil of almond and cocoa, fresh pulque froth.

• Pixtle

GF DF VG

Semifredo of pixtle seed coated in bitter chocolate, mamey fruit sorbet, local orange marmalade, candied almonds and edible organic flowers.