Soups
BEEF JUICE / WITH BONE MARROW 300 ml
WITH ONION, CILANTRO, AND GREEN CHILI.
AZTEC SOUP 300 ml
TOMATO BROTH, ACCOMPANIED BY CHARRED TORTILLA, AVOCADO, COTIJA CHEESE, AND GUAJILLO CHILI PEPPERS.
ROASTED TOMATO CREAM 300 ml
WITH SPICES AND GOAT CHEESE CROUTON.
ARTISAN PASTA
CHEF'S PASTA 250 g
FETTUCCINE WITH BACON AND MUSHROOMS IN ALFREDO SAUCE.
SHRIMP PASTA 300 g
SPAGHETTI WITH CREAMY RED PEPPER SAUCE AND GRANA PADANO CHEESE.
RUSTIC LASAGNA 260 g
WITH BEEF RAGOUT, TOMATO CASSE, AND MOZZARELLA CHEESE.
VIKING PASTA 250 g
RIGATONI WITH OSSO BUCO RAGOUT.
BURGERS
WELLINGTON BURGER 150 g
WITH BACON JAM, PICKLES, MANCHEGO AND MOZZARELLA CHEESE, WRAPPED IN WELLINGTON-STYLE BAKED BREAD DOUGH, AND SERVED WITH TRUFFLE FRENCH FRIES.
SÁNCHEZ BURGER 200 g
GRATINATED PATTY WITH PROVOLONE CHEESE, CARAMELIZED ONIONS, ROASTED TORTILLA MAYONNAISE, AND SERVED WITH TRUFFLE FRENCH FRIES."
GREEN AND FRESH
MANDARIN SALAD 200 g
MIXED GREENS, BLUEBERRIES, MANDARIN SEGMENTS, GOAT CHEESE, CARAMELIZED WALNUTS, BALSAMIC VINEGAR, AND HONEY VINAIGRETTE.
CESAR SALAD 150 g
ROMAINE LETTUCE, SPRINKLED WITH BREAD CRUMBLE AND GRANA PADANO CHEESE.
CAPRESE SALAD 350 g
WITH HEIRLOOM TOMATOES AND HOUSE-MADE PESTO.
THE UNBEATABLE
RIB EYE TACOS 100 g
WITH AVOCADO (2 pcs.).
RIB EYE TACOS WITH BONE MARROW 100 g
WITH CHEESE CRUST, BEANS, AVOCADO, AND BAKED BONE MARROW (2 pcs.).
SKIRT STEAK TACOS 200 g
WITH AVOCADO SLICES (4 pcs.).
RIB EYE SUADERO TACOS 200 g
WITH VENOM-INFUSED CONFIT ONION AND CILANTRO (4 pcs.).
TENDERLOIN TACOS 150 g
WITH CHEESE CRUST, AVOCADO, AND ROASTED ONIONS (3 pcs.).
BAKED
SLOW-BAKED RIBS 12 HOURS 250 g / 500 g
WITH GRAVY AND GRILLED CHILIES.
BRISKET FOR TACOS (FOR SHARING) 400 g
ACCOMPANIED BY MORITA SALSA, GUACAMOLE, AND HANDMADE TORTILLAS.
HOLE-ROASTED PICANHA 400 g
WITH CHILI AND BEER ADOBO.
RIB EYE BARBACOA (FOR SHARING) 400 g
WITH BONE MARROW, MORITA TOMATO SAUCE, AND PILONCILLO.
SLOW-COOKED FOR OVER 12 HOURS IN OUR CHARCOAL OVENS GUARANTEES THE JUICINESS AND TENDERNESS OF EACH CUT, ENHANCING THEIR FLAVORS.
WOOD-FIRED SPECIALS
CAULIFLOWER STEAK 200 g
BRAISED CAULIFLOWER ACCOMPANIED BY HUMMUS AND CHIMICHURRI.
BRAISED ORGANIC CHICKEN 350 g
WOOD-FIRED, SERVED WITH MASHED POTATOES AND ROASTED BROCCOLI.
WOOD-FIRED SALMON 250 g
SALMON GLAZED IN THE JOSPER OVEN, SERVED OVER ASPARAGUS AND ROASTED MUSHROOMS.
BRAISED STEAK 300 g
WITH HOUSE BEEF AND RED WINE REDUCTION, AND RUSTIC MASHED POTATOES.
RESPONSABLE FISHING
FRESH CULTIVATED FISH, AN ENDEMIC SPECIES
FROM THE SEA OF CORTÉS SUPPORTING VARIOUS COMMUNITIES.
WOOD-FIRED TOTOABA 250 g
COOKED OVER WOOD FIRE AND ACCOMPANIED BY EXTRA FINE OLIVE OIL AND CITRUS VINAIGRETTE.
- THE BRANDS SHOWN HERE ARE THE PROPERTY OF THEIR CREATORS AND THEIR USE IS EXCLUSIVELY INFORMATIONAL.
- RAW OR UNDER-COOKED MEAT INCREASES THE RISK OF INTOXICATION IN SENSITIVE AND/OR ALLERGIC PEOPLE, RESPONSIBILITY RELIES ON THE CONSUMER.
- THE GRAMMAGE INDICATED ON EACH DISH INFORMS THE PORTION OF RAW PROTEIN IT CONTAINS.
- PRICE INCLUDES VAT.
- TIPPING IS NOT MANDATORY.
- WE ACCEPT PAYMENTS IN CASH, VISA CARDS, MASTER CARD AND AMERICAN EXPRESS.
- THE CARD PAYMENT DOES NOT GENERATE ANY COMMISSION.