A Champagne Toast to 2014

 

Entremes

 

Campechana Estilo DF

shrimp, crab, octopus, tomato, serrano chile, cilantro, Mexico City style

Petalos de Huachinango

red snapper, tangerine, cucumber

Ceviche de Callo de Hacha

scallop ceviche, mango, papaya, cucumber, jalape�o

Chilapitas

small masa cups, roasted potato, mushroom and chard

 

Sopas y Ensaladas

 

Trio de Ensaladas 

nopales-greens, roasted beet-orange, cauliflower-jicama

Ensalada de Vegetales

fresh garden salad, roasted vegetables

Sopa de Tortuga

green turtle soup

Pozole Verde

little neck clams, hominy soup

Ensalada de Pulpo 

Spanish octopus salad, roasted potato, carrot, celery leaves, pumpkin-seed dressing

 

Platos Fuertes

 

Pato en Pipian Rojo

crispy duck, duck molote, chard, red pumpkin seed sauce

Camarones al Diabla

saut�ed shrimp, spicy morita pepper sauce, arroz blanco

Petite T-Kobe Strip Steak,

charred Brussels sprouts, mushrooms, huitlacoche mole

Pescado Alcaparrado a la Plancha

today's catch, tomatillo-caper sauce, crispy shallot

Langosta Puerto Nuevo

fire roasted lobster, flour tortillas, playa la ropa beans,

arroz Mexicana(add 18.00)

Huachinango Zarandeado

butterflied snapper, wood-grilled in a basket

Plato de Vegetales

 

Postres

 

El Coco

chocolate coconut shell, coconut buttercream,

coconut ganache, coconut streusel, whipped coconut

Barra de Chocolate y Mazap�n

Mexican chocolate candy bar, mazap�n xoconostle and cajeta cream

Empanadas de Rubarbo y Fresa

rhubarb and strawberry empanadas, rose petal ice cream

Manjar de Mamey

mamey custard, spiced mango, bougainvillea sauce

Sorbete de Champagne Granada

pomegranate champagne sorbet

  

$85 per person, plus beverage, tax and gratuity