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Chicken “Enchiladas” |
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With Green Tomato sauce, Cheese
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$ 110.00 |
Mexican
sampling platter
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$ 105.00 |
| Miniature
“Quesadillas”, “taquitos” and “tostadas” with Avocado dip |
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Abalone Carpaccio
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$ 240.00 |
| Thin slices of Marinated Abalone laced with “Chipotle” Chili sauce | |
| Lobster “Quesadillas” |
$ 200.00 |
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Grilled flour tortillas stuffed with Lobster, “Panela” cheese
and Avocado |
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| Shrimp fountain |
$ 170.00 |
| Served on a “timbale” of Avocado and Corn black Mushroom Rice | |
| Ragout of Huitlacoche |
$ 120.00 |
| A unique blend of wild and Black Corn Mushroom in a Pastry
shell |
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| Duck Tamale |
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A tender Tamale filled with minced Duck Meat served with
Sweet “Chipotle” sauce |
$
95.00 |
| Baked Oysters with Cheese |
$ 150.00 |
| Topped with “Chihuahua” Cheese, Bacon,
Indian Herb Rouille sauce with a hint of “Habanero” |
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| Tomato and Goat Cheese Salad |
$ 60.00 |
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Red vine ripened Tomatoes with Goat
Cheese with a tamarind-cilantro Vinaigrette |
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| Biznaga Flower Blossom Salad |
$ 65.00 |
| Field Greens with Balsamic Vinaigrette with cactus blossoms and
candied Walnuts |
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| Baked
Pumpkin Flower Soup |
$
50.00 |
| Tight-sealed
with a Pastry shell |
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| Seafood
Chowder |
$ 75.00 |
| Light
Cream Soup with fresh Seafood |
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| Traditional
Tortilla Soup |
$ 60.00 |
| Elegantly served with
and array of Garnishes |
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| Lobster “Pozole” |
$ 85.00 |
| A Lobster and Hominy Soup creation |
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| Gulf Shrimps |
$ 250.00 |
| With roasted Garlic and Lime |
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| Shrimps with “Ancho” Pepper |
$ 260.00 |
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Served with Creamy Avocado sauce |
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| Salmon with Cilantro Pesto |
$ 240.00 |
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Placed over corn Tostada and Rice |
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Red Snapper “Cozumel” |
$ 220.00 |
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With a rainbow of Cocoa based |
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Caribbean “Mariscada” |
$450.00 |
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Sautéed Lobster, Shrimp, Fish,
Mussels and Sea scallops with Cilantro butter |
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Lobster Tail
“Coral” |
$400.00 |
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Diced simmered in “Ranchera” sauce with “Panela” cheese on
pastry shell |
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| Beef Medallions “La Joya” |
$310.00 |
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With sautéed Cactus leaf and |
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Sweetbreads in Pastry casserole |
$325.00 |
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With wild Mushrooms, Mezcal |
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Caribbean style Duck |
$ 280.00 |
| Laced with a Tamarind and Mango sauce | |
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Duckling with Almond Tequila |
$ 285.00 |
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Sprinkled with sliced Almonds |
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Cornish Hen in pink “Mole” |
$ 200.00 |
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Filled
with Pumpkin Flowers and Pine Nuts, white Cocoa, Chili Pepper and Beet
sauce |
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Chicken Breast “Adobado” |
$ 205.00 |
| Sliced tender Breast Marinated in “Adobo”, served with Cilantro Pesto and Roasted Corn | |
| Roasted vegetables Crepes |
$ 130.00 |
| Gratinated with Chihuahua Cheese |
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Stuffed Lamb Chops |
$ 330.00 |
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With mild “Poblano” Pepper stripes, |
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| New York Steak “Huitlacoche” |
$ 340.00 |
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14
oz U.S. Angus Steak grilled and topped with an unusual
mushroom
sauce |
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| Lobster Tail 10 oz |
$ 400.00 |
| Imported Veal Chop |
$ 350.00 |
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Imported New York Steak |
$330.00 |
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(U.S
Angus) 14 oz |
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Imported bone-in Rib eye Steak |
$ 340.00 |
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(U.S. Angus) 16 oz |
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| Entrees are served with fresh
Vegetables and Mexican |
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