CHEF´S MENU

Vegetables, Fish & Seafood, Black Market, Dessert

2200

VEGETABLES

290

BEETS (6oz)

Beet Butter, Organic Baby Leaves

290

290

CARBON VEGETAL (5oz)

Tempura Onions, Habanero Aioli, Black Recado. TRIBUTE TO CHEF ROBERTO SOLIS NECTAR - MERIDA

290

320

CORN (5oz)

To the Coals, Mustard Vinaigrette, Rustic Aioli

320

320

BROCOLI (7oz)

Short Mole, Caramelized Chili Flakes, Seeds Powder

320

320

TOMATO (5oz)

Heirloom, Carrot Leaf Pesto, Aged Cheese Crumble

320

390

MUSHROOMS & NASU (150 gr)

Seasonal Mushrooms, Marinated Eggplant, Vegetable Dashi, Chives, Mint

390

SEAFOOD

490

LEEK (5oz)

To the Coals, Chowder and Mussels Escabeche, Tobiko and Dill leaves

490

590

BLUE FIN (4oz)

Kombujime, Kosho, Pickled Negi, Cherries

590

590

RAW (4oz)

Wagyu Fat, Avocado Aguachile Sauce, Pickled Cucumber

590

790

CURED CATCH (6oz)

Catch of the Day, Lentils Curry, Daikon Radish, Green Oil

790

890

SHRIMPS (12oz)

Pork Belly, Pork Jus, Habanero Aioli, Purslane

890

BLACK MARKET

490

SWEETBREADS (7oz)

Ghee, Grilled Lemon, Pickled Onions

490

1190

PIGGY (12oz)

Kurobuta, Coffee Rub, Espresso Jus, Black Apple, Baby Back Rib

1190

1990

T – REX

New York (17oz) or Rib Eye (24oz), Organic Vegetables, Beef Broth

1990

1990

SHORT RIB (26oz)

Smoked, Dark Beer Glace, Organic Vegetables

1990

Prices in Mexican Pesos, TAX included. All our dishes are subject to availability.