Guacamole topped with pico de cantaloupe and mango.
Yellowfin tuna tartar with mango, cucumber, cilantro and onion. Finished with tarragon and avocado puré.
Spring mix with a hibiscus and agave vinaigrette . Topped with cucumbers, berries, oranges and grapefruit wedges.
French Toast dipped in a cream, vanilla and Mexican cinnamon. Topped with berries and a hibiscus and strawberry jam. Finished with a Mexican whipped cream and caramelized bacon.
Grilled Octopus with a sweet potato, beets and Chile morita puré. With aside of salad. The dish is finished with a agave and hibiscus glaze.
Fried tortilla chip with salad verde and epazote. Topped with queso freso, Mexican cream, finished with pico de gallo and two over easy eggs. Grilled chicken on the side. ADD: Steak: + $6.00
Flour tortillas filled with refried beans and Oaxaca cheese over a tomatillo green salsa. Topped with Mexican cream, queso fresco, pico de gallo and two over easy eggs.
Grilled skirt steak with a side of rajas Poblanas (Poblano peppers, sweet corn, cream and Oaxaca cheese) with two over easy eggs.
Prosecco & Orange juice
Prosecco & Peach juice
Mezcal with fresh blackberry and citrus notes.