THE CHEF'S ART ON THE TABLE
WAGYU TOP TACO (1 pc)
Straight from our French rotisserie with freshly made tortillas.
WAGYU TONGUE TACO (1 pza.)
PAVAROTTI STEAK (250 g)
Loin smoked on a Basque grill, glazed with Barolo sauce, with confit portobello and baby potatoes.
LOMO DEL MÂITRE (250 g)
Seared on a Basque grill, on a bed of rustic Comte mashed potatoes, truffled shoestring potatoes, and a seasoned Patagonian chimichurri bath.
TO TASTE OR NOT TO BE
The finest sequence from our kitchen, rooted in flavors from around the World.
- FIRST COURSE
SPRING ROSABEL (90 g)
Baby beetroot, roasted on the josper, with creamy piquín yogurt, pistachio pesto, and eureka lemon vinaigrette. - SECOND COURSE
BLACK SOCARRAT AND OCTOPUS (90 g)
Squid ink rice, grilled octopus, saffron aioli, and smoked chili oil. - THIRD COURSE
ORA KING WELLINGTON (90 g)
Baked salmon, mushroom duxelles, roasted potato puree, and Beurre Blanc sauce. - FOURTH COURSE
IRON-WOOD SMOKED FLAT IRON STEAK (120 g)
Ebony-smoked wagyu flat iron, rosemary confit baby potatoes, and Patagonian chimichurri. - FIFTH COURSE
CHEESE TART (120 g)
Provolone, mascarpone, and Spanish manchego cheese, baked with homemade truffle honey ice cream.
*Does not include wine pairing
- Las marcas aquí mostradas, son propiedad de sus creadores y su uso es exclusivamente informativo.
- Los alimentos crudos o poco cocidos incrementan el riesgo de intoxicaciones e infecciones en personas sensibles. El consumo del platillo es responsabilidad de quien lo pide.
- El gramaje indicado en cada platillo informa la porción de proteína en crudo que contiene.
- Precios al público en mxn incluyen iva.
- La propina no es obligatoria.
- Aceptamos pagos en efectivo, tarjetas visa, master card y american express.
- El pago con tarjeta no genera ninguna comision.