Starters
Avocado, star fruit, serrano chili, tomatillo
Tomato carpaccio, purple radish, oregano leaves
Organic vegetables, ayocote hummus, fig
Oyster mushrooms, cauliflower purée, spice mix, rocket
Smoked beetroot, coconut oil, lemon, basil
Butternut squash, fennel sprouts, coriander
Pickled local squash tostada, cochinada
Garden greens salad with sunflower seeds, vinaigrette and pickles
Cured kampachi, onion dashi, crunchy chili
Catch of the day ceviche, pineapple tepache, serrano chili
Scallop aguachile, dill, mint
Wild mussels in white wine, chives, garlic, coriander, paprika
Main Courses
Lamb rack, yuka purée
Duck magret, mole poblano, curry peanuts
Carnitas tacos with sweet potato purée
Seabass, chaya, fermented plantain
Mackerel veracruzana, pickled xcatic
Desserts
Panna cotta with red berries coulis
Chocolate marquise with passion fruit and dates