Appetizers

Baby mix salad with peaches, pistachio and cherry tomatoes, champagne vinaigrette and hibiscus reduction*

Tomato cream, vanilla essence and goat cheese*

Baby mix salad, green apple, goat cheese, cranberries, caramelized pecans and honey blue agave vinaigrette*

Glazed chicken wings with chipotle,red onion marmalade potato gratin*

Avocado, tuna and salmon tartar with chile Serrano ponzu sauce*

Warm spinach salad, caramelized baby carrot, beet reduction,pinenuts, Papantla vanilla and balsamic dressing*

White corn chowder and grilled mussels*

Tuna carpaccio, asian pear and basil salad, orange wedges*

Risotto with shrimp, peach marmalade and tamarind reduction*

Blue crab cake, beet and jalapeno roulade, arugula salad*

Lobster sopes with watercress, papaya, cebollita roja en escabeche (red onion pikles), toasted chile oil*

Miso Chilean sea bass satay with grilled asparagus*

Entrées

Pecan encrusted mahi mahi fillet, cilantro potato pure,asparagus, carrots, roasted pineapple sauce*

Stuffed chicken breast with cranberries and pinenuts, cramy potato salad, spinach and mushroom, juniper sauce*

Fish Enchiladas with white sauce, cheese, rice and avocado*

Miso glaze pork, sweet potato mash,green beans, fried plantain*

Roasted red snapper, mandarine, lemon grass sauce, ginger essence, green beans and pepper to maple and caramelized roasted banana*

Slow braised boneless short rib, with chocolate sauceand Oaxacan mole, pepper compot, shallot confit,creamy polenta*

Walnut crusted rack of lamb, rum, chipotle glaze and red,yam-venison chorizo mashers, carrots-chayote and jicama*

Seared tuna, eggplant cakes with spinach and mushrooms, chile mulato demi-glace*

Esquite dusted halibut, mango-jalapeño sauce, coconut basmati rice, spinach-chayote ragout*

Shrimp with fish taco and tortilla salad and watercress, white sauce Veracruz*

Beef tenderloin, potato bignets, mushroom ragout, fried shallots and sherry red wine sauce*

Macadamia encrusted Chilean sea bass, leeks, cucumber and sweet peppers, sweet potato with basil essence lobster butter*

Singapore pepper rubbed duck breast, creamy chayote,au-gratin, shoestring potatoes, fresh fig compote*

After dinner drinks

Amaretto – Drambuie – Dobel-Baileys

Strega – Galliano – Grand Marnier

Grappa – Damiana-Anis

Licor 43 – Frangelico – Cognac

Tequila – Oporto – Remy Marti VSOP

Don Julio Real – Taylors 20 – Hennessy XO

Herradura Selección Suprema – Taylors 40 – Courvoisier XO

Cuervo Reserva de la familia – Fonseca