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