UNTIL SEPTEMBER 30
SPECIALS Kampachi with Sweet and Sour Maguey Glaze, Ranch Butter And Fermented Corn Emulsion, Stewed Huitlacoche, and Corn, Huitlacoche and Epazote Camouflage.
485
Kordelia Oysters with Quelites Mignonette.
225
DESSERT
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 Añejo.
165
Ofrenda: Ice Cream Trilogy – Tangerine and Cempasuchil, Copal, and Oaxacan Chocolate, Pan de Muerto Crumble
165
Cena Reino Fungi con la Chef Colibrí Jiménez
Amuse-bouche
120
Ceviche de Pitahaya con Tepache de Hongos
Infladita de Hongos Glaseados con Carne y Algas, Emulsión de Yema con Quelites, Flor de Calabaza, Sal de Sotobosque
Anatolia Rosado 2020 Tempranillo – Mourvédre – Cinsault Valle de Guadalupe, Baja California, México
Entrada Fría
185
Spring Roll con Mix de Hongos y Vinagreta Umami
“Tartar” de Hongos, Vinagreta Ahumada de Mezcal, Camuflaje del Bosque, Esencia de Hongos, Aceite de Hongos con Levadura Tostada
Pozo de Luna 2021 Sauvignon Blanc San Luis Potosí, México
Plato Fuerte
285
Curri con Hongos y Arroz al Vapor
Relato Blanco Crianza 2021
Chenin Blanc – Chardonnay (Crianza de 6 meses en Barrica de Roble Francés) Valle de la Grulla, Baja California, México
Postre
185
Pastel de Chocolate Sin Harina con Reishi y Helado de Coco
Crema Fría de Hongos Ahumada con Copal, Crumble Hongos, Shiitake al Jerez Fino y Chocolate
Monte Xanic Rosé 2021
Grenache
Valle de Ojos Negros, Baja California, México
APPETIZERS
Hoja Santa, Artisanal Quesillo, Goat Cheese, Tomatillo and Meco Pepper Sauce.
165
Oaxaca Grasshoppers, Guacamole, Artisanal Quesillo
185
Roasted Parsnip with Chile de Árbol and Citrus Glaze, Pink Mole, Veggie Camouflage
225
Mogo Mogo: Plantain Fritter Ball Stuffed with a Wedding Stew from Istmo de Tehuantepec.
165
Yellowfin Tuna Tartare Tostada, Sesame Vinaigrette, Avocado, Serrano Pepper (4 pcs).
195
Mahi Mahi Tartare Tostada, Sesame Vinaigrette, Avocado, Serrano Pepper (4 pcs).
185
Shrimp Aguachile with Chintextle (Pasilla Mixe Chili Paste), Crispy Beef , Avocado Milpero Tomatillo, Jicama, Chepiche Oil.
265
Mayan Octupus Dobladas, Pressed Pork Crackling, Macha Sauce, Avocado, Lemon, Greens from our Orchard (3 pcs).
285
Huauzontle and Quesillo Croquettes, Yellow Mole.
225
Oaxacan Bugs with Guacamole, Artisanal Quesillo and Pico de Gallo with Manzano Pepper.
325
Moles Los Danzantes from Oaxaca: Yellow, Red, Chichilo, Black and Manchamanteles Mole, Served with Chochoyotas (Plantain Dumplings)
225
* Extra Tortillas (4 pcs) …$15
* Extra Bread and Toast Service … $50
Slightly spicy dish.
Spicy. Gluten free.
Vegetarian dish.
Vegetarian or vegan choice dish.
Raw
Requires extra preparation time.
SOUPS
Quelites (Edible Herbs in Nahuatl) Soup, Corn Crisp, Charred Corn, Smoked Purslane Oil.
155
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.
155
SALADS
Crispy Leaf Salad, Balsamic Hibiscus Dressing, Fresh Figs, Pecan Nuts, Roasted Cauliflower, Barley.
195
Coffee-rasted Beets Chiapas Cheese Cream, Coffee Emulsion, Pistachio, Avocado Leaf- Smoked Oil.
195
Yellowfin Tuna Ceviche, Mango & Morita Pepper Sauce, Red Onion, Cucumber, Creole Cilantro, Avocado and Peanuts.
265
PASTA
Blue Corn Gnocchi, Roasted Tomato Sauce with Mezcal, Vegetable Parmesan, Crispy Chepiche
285
Lasagna of Wild Mushrooms from Sierra Norte de Oaxaca, Home-Made Pasta, Menonita Cheese.
285
«Dry» Noodles with Tomato and Guajillo Pepper Sauce, Chiapas Cheese, Ranch Cream, Red Onion, Avocado Cream, Organic Radish and Creole Cilantro.
165
Slightly spicy dish.
Spicy. Gluten free.
Vegetarian dish.
Vegetarian or vegan choice dish.
Raw
Requires extra preparation time.
MAIN COURSES
Veggie Noodles, Cashew Cream with Mixe Pepper, Oaxacan Seed Crumble, Roasted Tomatoes, Organic Baby Leaves from ¨Los Danzantes¨.
325
Butter-Roasted Cauliflower, Red Vegan Pipián, Huauzontle, Roasted Pepitas.
195
Butter-Roasted Cauliflower, Red Vegan Pipián, Quelites, Roasted Pepitas.
195
Ancho Pepper Stuffed with Huitlacoche, Tamala Pumpkin Pureé, Goat Cheese, Baby Salad Greens from our Orchard.
245
Beef Tongue, Cauliflower Pureé, Caramelized Onion, Peas, Jus.
450
Yellowtail from Ensenada Baja California, Traditional Oaxaca Green Mole, Parsnip Purée, Sorrel.
495
Kampachi , Traditional Oaxaca Green Mole, Parsnip Purée, Sorrel.
485
Shrimp Tlayuda, Chintextle Sauce, Asiento, Artisanal Quesillo, Red Cabbage.
280
Coconut Shrimp, Sweet and Sour Sauce, Sautéed Vegetables.
485
Mayan Octopus from the Caribbean Dressed in Chintextle, Cambray Potatoes with Chepiche, Organic Tomato Salad.
485
Chicken Breast Stuffed with Quesillo and Pumpkin Flower, Mole Rojo , Sweet Potatoe Pureé, Pan-Roasted Vegetables.
355
Confit Baby Back Ribs, Borracha Sauce, Plantain and Creole Apple Pureé.
485
Danzantes Moles Accompanied with:
Chicken Breast Stuffed with Quesillo and Pumpkin Flower.
420
Mayan Octopus from the Caribbean.
485
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
165
Puff Pastry Empanada with Quince Paste, Cream Cheese, Red Wine Reduction.
165
Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.
165
Goat Cheese Flan with Lavender, Chocolate Ganache, Caramelized Almonds, Honey Tile and Mango Compote with Pennyroyal.
165
Guava Cheesecake with Pixtle (Mamey seed) Cream.
165
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 Añejo.
165
COFFEE AND TEA
Americano
Latte
Expresso
Double Expresso
Capuchino
Chocolate made with water
Chocolate made with milk
45
65
45
55
60
40
45
Pennyroyal, Orange blossom, Chamomile, Mint, Cempasúchil (Mexican marigold)* de Temporada/Seasonal
40