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Entrada /
Appetizer |
Plato Fuerte /
Entree |
“Helado Gazpacho” de Almendras y Ajo Confitado, Aceite de Oliva
Extra-Virgen y Crotones Rústicos
“Gazpacho Chilled” Almonds, Garlic Confit, Extra Virgin Olive
Oil and Rustic Croûtons |
$85 |
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"Mar y Desierto” Ensalada con Nopales tatemados, Callos de Almeja
Salteados, Queso Cotija, Cabuches, Cilantro y Limón Real
“Sea and Desert” Salad – Slow Roasted Nopal, Sauteed Scallops,
Cotija Cheese, Cactus Flower, Corriander and Lemon |
$110 |
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“Pulpo Mi Cocina” Perfumado al Orégano fresco y Páprika,
Servido con Pan de tinta y Vinagreta Cítrica
“Mi Cocina Octopus” Scented With Fresh Orégano and Páprika,
Served with Dark Bread and Citrus Vinaigrette |
$95 |
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“Sashimi de Pescado” Servido con Ensalada de Pimientos Rostizados
y picositas Láminas de Papa
“Fish Sashimi” Served with a Roasted Bell Pepper Salad and
Spicy Scalloped Potatoes |
$110 |
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“Ensalada Verano 2009” Hojas y Nervaduras de Lechuga, Espárragos,
Ejotes, Jitomates rostizados, Alubias y Aderezo de Aceitunas Negras
“Summer Salad 2009” Hearts Of Lettuce , Asparagus, Green Beans,
Roasted Tomatoes, Cannellini and Black Olive Dressing |
$125 |
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“Almejas al Curry- Thai” Cocinadas en “Cocotte” con Leche de Coco
y Té-Limón, servidas con Buñuelos al Jengibre
“Curry-Thai Clams” Prepared in a “Cocotte” with Coconut Milk and Limon-Grass Served with Ginger “Buñuelos” |
$115 |
$175 |
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"Tijas de Pescado del Mercado” rebozados en Cerveza, servidos con
Aguacate, Cebollas en escabeche y Salsa Tártara picante
“Market Fish Strips” Beer Battered, Served with Avocado, Pickled Onions and a Spicy Tartar Sauce |
$120 |
$180 |
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“Chile Relleno” de Cortadillo de Res, Crema de Chile Ancho y Tortilla
Chopped Beef “Chile Relleno”, Cream of Chile Ancho and “Epazote" |
$135 |
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“Rollos Primavera” de Camarón con Agridulce de Sandia
Shrimp “Spring Rolls” with Sweet and Sour Watermelon Salsa |
$95 |
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"Risotto” Cremoso de Cangrejo al Azafrán Manchego con una
Infusión de “Bisque”
Creamy Crab “Risotto” with Saffron Manchego Cheese and a “Bisque” Infusion |
$135 |
$225 |
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"Ravioles” de Requesón y Hierbas de la Huerta con un dúo de Corazones de Alcachofa y Jitomates estilo Primavera
Ricotta Cheese And Herbs “Ravioli” with a Duet of Artichoke
Hearts and Spring Style Tomatoes |
$105 |
$175 |
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“Gnochis” artesanales de Papa, Pescado confitado, nuestro
Mezclum de Hierbas y Sal de Romero
Homemade Potato “Gnocchis”, Fish Confit, Mesclum of Herbs and
Rosemary Salt |
$105 |
$175 |
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“Paris en tu Plato” Arrachera Francesa (Onglet), “Echalotte” frito, Puré “Bistrot” y Salsa “Dijonnaise”
“Paris on Your Plate” French Flank Steak (Onglet), Fried Shallots, “Bistrot” Mashed Potato and “Dijonnaise” Sauce |
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$195 |
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“Pollo y Chocolate” Pollo Rostizado, Arroz Silvestre, Manzanas Agridulces, Cebollas pochadas, Trazo de Chocolate amargo y Pimienta Negra
“Roasted Chicken and Chocolate” Wild Rice, Sweet and Sour Apples, Poached Onions, Dark Chocolate and Black Pepper Salsa |
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$180 |
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“Campo y Tarraya” Camarones con Cazuela de Frijoles, Tomates, Albahaca y Salicornia braseada
“Campo y Tarraya” Shrimp with a Casserole of Tomatoes and Beens, Basil and braised Sea Sparagus |
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$200 |
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“Cordero del Bósforo” Rack de Cordero lechal Rostizado, Miel de AgaveMermelada de Tomatillo, Especias “Turcas” y Raíces Caramelizadas
"Baby Rack of Lamb”, Agave Honey, Tomatillo Marmalade, “Turkish” Spices and Caramelized Carrots, Onions and Jicama |
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$260 |
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“Pesca del Mercado” con Guarnición y Salsa de Temporada
“Market Fish” with Seasonal Vegetables and Sauce |
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$200 |
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Postres- Desserts |
Fondant de Chocolate y Helado de Albahaca
Chocolate Fondant and Basil Ice Cream |
$125 |
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Piña al Ron, Helado de Coco, Polvorín de Canela y Hojas de Salvia
Rum Pineapple, Coconut Ice Cream, Cinnamon Shortbread Cookie and Sage |
$110 |
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Flan de Vainilla, Caramelo y Granizado de Guayaba
Vanilla Flan, Carmel and Guayaba Granita |
$95 |
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Sorbete de Fruta
Fresh Fruit Sorbet |
$95 |
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