CHEF´S MENU
Vegetables, Fish & Seafood, Black Market
2200
VEGETABLES
320
CORN (5oz)
To the Coals, Mustard Vinaigrette, Rustic Aioli
320
290
BEETS (6oz)
Beet Butter, Organic Baby Leaves
290
320
BROCOLI (7oz)
Short Mole, Caramelized Chili Flakes, Seeds Powder
320
320
TOMATO (5oz)
Heirloom, Carrot Leaf Pesto, Aged Cheese Crumble
320
290
BRUSSELS SPROUTS (150 gr)
Heart of Palms, Cauliflower, Leek, Witch Sauce, Nutty Mole
290
290
CARBON VEGETAL (5oz)
Tempura Onions, Habanero Aioli, Black Recado. TRIBUTE TO CHEF ROBERTO SOLIS NECTAR - MERIDA
290
SEAFOOD
490
LEEK (5oz)
To the Coals, Chowder and Mussels Escabeche, Tobiko and Dill leaves
490
590
RAW (4oz)
Wagyu Fat, Avocado Aguachile Sauce, Pickled Cucumber
590
790
CURED CATCH (6oz)
Catch of the Day, Lentils Curry, Daikon Radish, Green Oil
790
890
SHRIMPS (12oz)
Pork Belly, Pork Jus, Habanero Aioli, Purslane
890
BLACK MARKET
490
SWEETBREADS (7oz)
Ghee, Grilled Lemon, Pickled Onions
490
1190
PIGGY (12oz)
Kurobuta, Coffee Rub, Espresso Jus, Black Apple, Baby Back Rib
1190
1990
T – REX
New York (17oz) or Rib Eye (24oz), Organic Vegetables, Beef Broth
1990
1990
SHORT RIB (26oz)
Smoked, Dark Beer Glace, Organic Vegetables
1990
Prices in Mexican Pesos, TAX included. All our dishes are subject to availability.