WOOD-FIRED CREATIONS
Northern Mexican Creamy Rice 190 g.
Italian short-grain rice cooked in a rich Northern Mexican reduction, finished with pork chicharrón.
Braised Organic Chicken 350 g.
Served with grilled broccoli, zucchini and chile piquín dressing.
Wild Salmon 250 g.
Slow-cooked over a white wine sauce, served with potato gratin.
Wood-Grilled Catch of the Day 200 g.
Wood-grilled catch of the day served with fresh salad and lemon vinaigrette.
Wood-Fired Butterflied Shrimp 5 pzas. 350 g.
Butterflied shrimp, grilled sarandeado-style over wood fire.
Colossal Octopus 200 g.
Grilled octopus served with confit potatoes and olive oil.
Nigerian Tiger Prawn 1 pza.
U3 Nigerian tiger prawn grilled over our Basque grill, finished with truffle and Béarnaise sauce.
Stone-Oven Tenderloin 300 g.
Served with veal reduction sauce and freshly prepared potatoes finished with grated Grana Padano.
Beef Tongue Cazuela 350 g.
Wood-fire caramelized beef tongue with gravy and grilled spring onions.
Picanha for Tacos 400 g.
Beer and chile-marinated picanha, served with roasted salsa and comal-warmed tortillas.
Short Rib Barbacoa 400 g.
Slow-cooked short rib served with purslane salad, roasted salsa and comal-warmed tortillas.
GREEN AND FRESH
Mandarin Salad 200 g.
Mixed greens, dried cranberries, mandarin segments, goat cheese, candied walnuts and a honey-balsamic vinaigrette.
Citrus Salad 250 g.
Oregano vinaigrette, feta cheese, cherry tomatoes, Persian cucumber, avocado and Kalamata olives.
Nonna Salad 220 g.
Baby spinach and arugula tossed in black truffle Modena balsamic vinaigrette with cherry tomatoes and fresh ricotta.
RAW BAR
Catch of the Day Ceviche 150 g.
Fresh catch of the day marinated with mango and leche de tigre.
Shrimp Aguachile 200 g.
Shrimp in a cilantro and green chili sauce with cucumber, avocado, onion and fresh lime.
Avocado Carpaccio 120 g.
Crispy tostadas topped with thinly sliced avocado, cilantro emulsion and pistachios.
Beef Carpaccio 100 g.
Thinly sliced beef tenderloin with smoked mayonnaise, fresh burrata and generous Grana Padano.
ARTISAN PASTA & CHARCOAL MELTED DISHES
Queso Fundido 200 g.
Melted Mexican cheese served with freshly made flour tortillas.
Queso Fundido with Wagyu Trompo 250 g.
Melted Mexican cheese topped with Wagyu trompo, served with freshly made flour tortillas.
Napolitana Lasagna 250 g.
Stone-baked lasagna served over a crispy Neapolitan pizza crust.
Garlic Lemon Fettuccine 500 g.
Creamy fettuccine with garlic, lemon and Grana Padano.
Fettuccine Arrabbiata 500 g.
Rustic tomato sauce with a touch of heat, finished with grated Grana Padano.
BETWEEN BREAD AND FIRE
Smash Burger 250 g.
Double smashed beef patties with a blend of cheeses and caramelized onions.
Wagyu Burger 250 g.
Wagyu beef, maple bacon and American cheese.
Roast Beef Sourdough 150 g.
Josper-roasted Rib Eye on artisan sourdough bread, topped with melted cheese and served with house-made pickles.
BRAISED TACOS
Wagyu Cross Trompo 40 g. 1 pieza.
Thinly sliced Wagyu Cross picanha, slow-roasted on the trompo and served on a freshly made tortilla.
Black Angus Tenderloin & Skirt Steak Blend 60 g. 1 pieza.
Charcoal-grilled and finished on the flat top with cilantro sauce.
Rib Eye Gaonera 100 g. / Bone Marrow 2 piezas.
Freshly made tortillas with refried beans, avocado and Rib Eye.
Short Rib 160 g. 2 piezas.
Slow-cooked for 12 hours in its own juices, served on blue corn tortillas.
Prime Rib Eye Robatacos 250 g.
Thinly sliced wood-fired Prime Rib Eye with chipotle aioli and dried chiles, served on freshly made tortillas.
- 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.