Amuse Bouche
Botanas
Little Things from the Kitchen
Appetizers
Red Tuna Tostada
Sustainable Bluefin Tuna Sashimi served on Crunchy Tortilla with Pico de Gallo and Chipotle Mayo
Vuelve a La Vida
Seafood Bloody Mary with Prawns, Octopus and Red Snapper in Mexican-style Virgin "Bloody Mary"
Starters
Enchiladas
Grilled Squid, Flower Crab Meat with Tomatillo Sofrito and Green Salsa
Duck Pastor
Aged Duck Carnitas al Pastor with White Onion and Coriander
Main
Veal Tongue and Oxtail Barbacoa
10 hours slow cooked Veal Tongue and Oxtail served with Grilled Onion, Coriander and Tlaquepaque Sauce
Dessert
Braised Pineapple
Sweet Dole Pineapple caramelized in Sugar Cane with Papantla Vanilla Ice Cream
