Dinner

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GF - Gluten free / DF - Dairy free / VE - Vegetarian / VG - Vegan

APPETIZERS

STARTERS

• • TIGER MILK OF COCONUT

GF DF

Tiger's milk of tender Mayan coconut, accompanied by a mixture of fresh mango, onion, cucumber, radish and a touch of green chili essence. Avruga caviar covered with coconut foam.

$800.00 mxn

• ORGANIC EMPANADA

Corn dough and chlorophyll empanada, filled with seasonal vegetables sautéed with hazelnut butter and coconut cheese au gratin. Creole bean puree, fresh avocado slices and avruga caviar.

(Vegan option with seaweed caviar)

$800.00 mxn

• Watermelon & Bluefin Tuna Tartare
Diced bluefin tuna and mezcal-cured watermelon with beetroot, served over a white yuzu aguachile with fermented coconut, puffed rice crisp, avocado leaf ash, Cobán chile, and Mayan basil oil.

$800.00 mxn

• BEETROOT & GOAT CHEESE SALAD

An exquisite combination of glazed beetroot with agave honey, accompanied by a delicate goat cheese mousse. Enhanced with a beetroot gel infused with lemongrass, a balsamic reduction with red fruits, and the sophisticated touch of black truffle. Finished with a fresh mix of organic lettuces, creating a perfect harmony of flavors and textures.

$800.00 mxn

• XILOTE PIBINAL STYLE 220gr

Smoked baby corns on the cob, roasted xcatic chili cream, peanut aioli and aged cheese, chili powder hammered with sesame seeds and spices, lemon from the organic garden.

$800.00 mxn

• BREADED BRIE CHEESE

Crispy brie cheese, red fruit compote, apple with mead accompanied by homemade bread.

$800.00 mxn

MAIN COURSE

SHRIMP RISOTTO 350 g

Garlic emulsion, Seafood risotto and Black Garlic.

$2,000.00 mxn

MAAX CAY (Mayan Octopus) 220gr

Mayan octopus cooked top'ta'antah style, with achiote-coated peanut pipián, crispy sweet potato and pigweed salad.

$1,500.00 mx

SUCKLING PIG 220gr

Slow- cooked for 12 hours, marinated with a blend of local annato seeds, green plantain puree, and native black beans served with pickled parsnip, caramelized habanero & homemade tortillas.

$1,500.00 mxn

VEGAN TAGUIATELLE

Rice pasta sautéed with garlic ghee, pumpkin flower sauce, vegan Oaxaca cheese and black truffle.

$1,500.00 mxn

AXIOTADO FISH 220gr

GF DF

Catch of the day fillet cooked over embers, creamy achiote sauce, xnipec, citrus emulsion, pickled mustard seeds, herbs from our organic garden.

$1,500.00 mxn

BARBECUE PASTA 140 gr

Rice pasta with Mexican beef barbacoa cooked in its juice for twelve hours with herbs and chili marinade, accompanied with roasted tomatillos and aged cheese.

$1,500.00 mxn

NEW YORK WAGYU INTOKU 400 g

A succulent 400-gram New York Prime steak, expertly grilled to enhance its exceptional flavor and texture. Served with maple-glazed carrots, creamy ricotta cheese, and a vibrant salsa macha, adding a touch of spice and depth of flavor. A balanced and sophisticated culinary experience.

$3,500 mxn

RIB EYE WAGYU INTOKU 400 g

Exquisite premium cut of 400 gram Wagyu Intoku Rib Eye, carefully grilled to highlight its unique flavor and texture. Accompanied by mashed potatoes and vegetable mix with grilled brussels, crispy prosciutto and a delicate balsamic reduction with a touch of black recado,

$3,500 mxn

PRIME FILLET 400 g

A premium 400-gram Prime filet, cooked to perfection to highlight its unmatched tenderness and flavor. Served with creamy mashed potatoes, grilled artichokes adding a smoky touch, and a refined white miso and bone marrow carbonara sauce that enhances every bite with a burst of umami. A dish that blends elegance and tradition.

$3,000 mxn

TOMAHAWK PRIME 1 kg

A majestic 1-kilogram Tomahawk Prime steak, grilled to perfection to highlight its intense flavor and unmatched juiciness. Served with macaroni coated in a delicate beurre blanc sauce and a blend of six cheeses, elevated with a touch of white truffle oil. An indulgent combination that celebrates sophistication and culinary pleasure.

$4,500 mxn

SALMON GLACE 220 gr

Salmon fillet with a maple honey and old mustard glaze, saffron velouté mirror and green mussels sautéed with parsley ghee.

$1,500.00 mxn

SALMON GLACE 220 gr

Salmon fillet with a maple honey and old mustard glaze, saffron velouté mirror and green mussels sautéed with parsley ghee.

$1,500.00 mxn

DESSERTS

• NAJIL KAAB (SWARM) 140gr

Melipona honey ice cream, covered with caramelized seed, creamy honey, covered with cocoa slices in different textures, melipona honey gel and cocoa honeycomb.

$450.00 mnx

• CITRIC 176g

Creamy passion fruit with orange jelly, accompanied by a lemon financier, sweet orange supremes from the region and a yogurt ice cream mounted on an almond soil with a passion fruit tuille.

$450.00 mnx

• CACAO BLOSSOM 120 g

Vanilla sponge cake accompanied by floral honey gelatin, with crunchy caramelized pine nuts, complemented by a citrusy orange purée. It is all covered with a smooth foam of cacao blossom tea brought from Oaxaca, Mexico, topped with a crisp soy milk garnish.
GF

$450.00 mxn

• REISHI 120 g

Chocolate log filled with a light, crunchy almond sponge cake and cranberry fruit paste, adding a hint of tartness. It is complemented by a light, refreshing yogi cream infused with exotic spices, and decorated with reishi mushroom slices, cacao soil, and fresh sprouts from the tribe’s garden.

$450.00 mxn

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