To the center


SHRIMP AGUACHILE (180 G)

GREEN CHILI, CORIANDER, CUCUMBER, ONION AND LEMON


BEEF TONGUE CASSEROLE (250 G)

IN GRAVY SAUCE, WITH CORIANDER AND CAMBRAY ONION


OCTOPUS RINDS (180 G)

CRISPY OCTOPUS ACCOMPANIED WITH SRIRACHA SAUCE


RIB EYE AND TENDERLOIN RINDS (250 G)

WITH GUACAMOLE, CAMBRAY ONIONS AND TOREADO CHILI


SCAMOLES IN ROASTED GARLIC SAUCEO (90 G)

SERVED WITH EPAZOTE AND MAIZE TORTILLAS


ASPARAGUS WITH RIB EYE (4 PCS.)

WITH TERIYAKI SAUCE


PROVOLONE (250 G)

WITH HABANERO ASH AND MANGO ROOSTER BEAK


ROASTED BEETROOT (150 G)

JOCOQUE DRESSING, ROASTED FENNEL AND PISTACHIO


BLUE POINT OYSTERS (6 PCS.)

WITH PIQUIN CHILI BUTTER


OAXAQUEÑO CHILI STUFFED WITH SUSTAINABLE FISHING (150 G) New

COOKED AND SMOKED WRAPPED IN CHEESE CRUST WITH PONZU MIRROR


BEETROOT CARPACCIO (160 G)

*FOR VEGETARIANS
ROASTED BEETROOT SHEETS ON JOCOQUE DRESSING WITH PISTACHIOS AND PINIONS


BEEF CARPACCIO (100 G)

WITH CITRUS VINAIGRETTE, ARTICHOKE FRIED, CAPER POWDER AND GRANA PADANO CHEESE


GRILLED ARTICHOKE (1 PC.) New

WITH 3 DRESSINGS AND SMOKED SALT


TROMPO TACOS (5 PCS.)

RIB EYE AND LOIN