Starters
Tostada with pickled local squash and cochinada
Smoked beetroot with coconut oil, lemon and basil
Tomato Carpaccio with purple radish and oregano leaf
Avocado and star fruit salad with serrano chile and tomatillo
Organic vegetables, ayocote hummus and pomegranate
Oyster mushrooms with cauliflower purée, rocket and spices
Butternut squash with fennel sprouts and coriander
Garden greens salad with sunflower seeds, vinaigrette and pickles
Main Courses
Cured kampachi with onion dashi and crunchy chili
Catch of the day ceviche with pineapple tepache and serrano chili
Sea bass with chaya and fermented plantain
Tacos carnitas with sweet potato purée
Scallop aguachile cooked with dill and mint
Wild mussels in white wine sauce with chives, garlic, coriander and paprika
Bonito a la Veracruzana with pickled xcatic pepper
Rack of lamb with yuka purée
Duck with mole poblano and curry peanuts
Desserts
Miso cake with bitter orange jam and lemon thyme
Chocolate marquise with passion fruit and dates