HOT ENTREES
"NEW ENGLAND" STYLE CLAM CHOWDER(250 ml)
With regional clam, Cayenna foam and smoked marlin.
200 ml
MX$195
100 ml
MX$95
SUN- DRIED TOMATO CREAM SOUP (250 ml)
Stuffed raviolis with feta cheese and roasted pine nuts and drops of basil oil.
200 ml
MX$195
100 ml
MX$95
CONFIT DUCK CARNITAS (100 g)
In soft steamed corn tortilla with red and green sauce.
MX$299
SPICE SHIRMO AND AVOCADO ROLLS (45 g)
Wonton wraps filled with cream cheese, pine nuts, avocado, shrimp, chipotle peppers and sun dried tomatoe, in spicy ginger, roasted garlic dip and tamarind sauce.
MX$299
CHARBROILED FLANK STEAK SOPES (180 g)
Blue corn sopes with asadero cheese and roasted bone marrow.
MX$345
ROAESTED BONE MARROW WITH SHORT RIB AND ESQUITES (3 pzas. / 100 g)
Charbroiled with crumbled short rib and chili dust.
MX$355
CRISPY RIBEYE CHICHARRON WITH SHIRMP (480 g)
Served with guacamole, grilled onions, pork beans topped with cotija cheese, and garlic dip.
MX$495
GRILLED PORK JOWL BAOS IN KOREAN SAUCE
Steamed buns filled with juicy jowls with slices of Persian cucumber in oriental vinaigrette and fresh coriander leaves.
MX$299
GRILLED MISO OYSTERS (5 PZAS.)
In miso butter with garlic, yellow lemon and Lap Chong chorizo.
MX$330
FISH AND CHIPS (200 gr)
Crispy beer-battered fresh catch of the day, served with fries and tartar sauce. A nod to this classic British dish.
MX$395
TONGLE TOAST (50g)
Slow-cooked for 52 hours, topped with warm güero chile escabeche, creamy bean dip, and tomatillo-pasilla salsa.
MX$165
