NIÑOS SANTOS Cream of mushroom soup, pecan nuts, parsley crisp, toasted walnuts, grilled mushrooms, pasilla mixe oil and leaves from our garden «Special Dish with Limited Availability»
195
TRILOGIA DEL BOSQUE Trio of memelas (guajillo, epazote and white corn), sauteed mushrooms with black chilhuacle pepper oil, beans with avocado leaf, spherification of creole cilantro, chiapas cheese, creamy avocado with chepiche, black chilhuacle macha sauce «Special Dish with Limited Availability»
320
HIJOS DE LA LUNA Clemole oaxaqueño, mushroom in pasilla oil, pickled nopal, mushrooms and mango, picaña with mezcal «Special Dish with Limited Availability»
420
SUSURRO DEL SUELO Mousse of White Chocolate, white corn and mushroom miso. Black sesame and activated charcoal ice cream; Raspberry and lemon cream. Mushroom and pixtle crumble. Lemon caviar and leaves from our garden «Special Dish with Limited Availability»
220
COCTEL SUR A NORTE
White wine infused with epazote, coriander seeds and mushrooms. Lillet and tonic water.
250
MOCKTAIL MAÍZ SAGRADO
Toasted red corn, epazote, mushrooms, cream and foam tortilla.
Caldo Tlalpeño: Our Reinterpreted Classic made with Vegetables from our Orchard and Chipotle Pepper, Artisanal Quesillo, Organic Chicken, Potatoes from Sierra Sur de Oaxaca and Chickpeas.
195
SALADS
Organic Tomato Salad from Huerto Los Danzantes, Mango Sauce with 3 Peppers (Habanero, Chilhuacle Amarillo, Manzano) and Worm Salt.
«Special Dish with Limited Availability»
230
Roasted carrots with chile de árbol and citrus glaze, pink mole, veggie camouflage
Yellowfin Tuna Ceviche, Mango & Morita Pepper Sauce, Red Onion, Cucumber, Creole Cilantro, Avocado and Peanuts.
295
PASTA
Lasagna of Wild Mushrooms from Sierra Norte de Oaxaca, Home-Made Pasta, Menonita Cheese.
355
«Dry» Noodles with Tomato and Guajillo Pepper Sauce, Chiapas Cheese, Ranch Cream, Red Onion, Avocado Cream, Organic Radish and Creole Cilantro.
220
Slightly spicy dish.
Spicy.
Gluten free.
Vegetarian dish.
Vegetarian or vegan choice dish.
Raw
Requires extra preparation time.
MAIN COURSES
Butter-Roasted Cauliflower, Red Vegan Pipián, Quintoniles, Roasted Pepitas.
285
Ancho Pepper Stuffed with Huitlacoche, Tamala Pumpkin Pureé, Goat Cheese, Baby Salad Greens from our Orchard.
325
Shrimp Tlayuda, Chintextle Sauce, Asiento, Artisanal Quesillo, Red Cabbage.
385
Grilled Catch of the day with Sweet and Sour Maguey Glaze, Ranch Butter and Fermented Corn Emulsion, Stewed Huitlacoche, Corn, Huitlacoche and Epazote Camouflage.
510
Coconut Shrimp, Sweet and Sour Sauce, Sautéed Vegetables.
495
Mayan Octopus from the Caribbean Dressed in Chintextle, Cambray Potatoes with Chepiche, Organic Tomato Salad.
550
Confit Back Ribs, Borracha Sauce, Plantain and Creole Apple Pureé.
Chicken Breast Stuffed with Quesillo and Pumpkin Flower.
495
Slightly spicy dish.
Spicy.
Gluten free.
Vegetarian dish.
Vegetarian or vegan choice dish.
Raw
Requires extra preparation time.
DESSERT
Tortilla y Café: Toasted Tortilla Ice Cream, Café de Olla Syrup, Smoked Cinnamon Oil, Spiced Crumble, Panela Totopo, Coffee Caramel Coated Pop-Corn
195
Puff Pastry Empanada with Quince Paste, Cream Cheese, Red Wine Reduction.
195
Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.
220
Guava Cheesecake with Pixtle (Mamey seed) Cream.
195
Goat Cheese Flan with Lavender, Chocolate Ganache, Caramelized Almonds, Honey Tile and Mango Compote.
195
Dominico Plantain with Maguey and Tamari Glaze, La Chinantla Vanilla Ice Cream, Pataxtle (White cacao) Caramel
Recommendation: This dessert was designed to be paired with Mezcal Los Danzantes