MENU BREAKFAST
VEGAN
FIRST COURSE
Banana bread and gluten-free seeds.
SECOND COURSE
Plate of fresh seasonal fruits
Agave honey, amaranth pieces, black coconut granola & sugar-free cocoa.
THIRD COURSE
Hemp protein hotcake.
FOURTH COURSE
Chilaquiles
Spinach and hoja santa chips, traditional sauce, coconut cheese, avocado, & creole coriander.
or
Roasted endives with ranch sauce, spinach, asparagus & coconut cheese.
PROTEIN
FIRST COURSE
Pain au Chocolat.
SECOND COURSE
Plate of fresh seasonal fruits
Agave honey, amaranth pieces, black coconut granola & sugar-free cocoa.
THIRD COURSE
Hemp and caviar hot cake.
FOURTH COURSE
Motuleño Eggs.
or
Vegetable omelette au gratin with coconut cheese & pumpkin seed sauce, Mexican sauce, guacamole & refried beans.
VEGAN
Jackfruit taco
Sweet potato & holy leaf omelette, chiltomate sauce, creole beans & fresh coriander.
Almond tempura tofu
Mole manchamanteles & fresh criollo coriander.
Eggplant lasagna
Organic vegetables, pomodoro sauce, & baby arugula salad with creole oregano
Dessert
Lemongrass & blueberry soup, roasted grapefruit & orange supreme, coconut gel, lemongrass foam & yuzu sorbet.
FISH
Salmon trout tartare
Sesame oil, pink pepper, activated charcoal crisp, creamy avocado, coriander & edible flowers.
Shrimp vichyssoise soup
Fried leek, potato brunoise & chile oils.
Fish carnitas
With chlorophyll juice.
Dessert
Nougatine ice cream, vanilla cream, pistachio earth, cardamom sponge & vanilla sablé.
MEAT
Sweet potato tripe
Yucatán pipián, fresh hoja santa, & chile paste.
Charcoal endive salad
Melted coconut cheese, hoja santa crisps, chile paste, & pickled asparagus.
Picaña with almond mole
Quelites salad with vinaigrette & seasonal organic vegetables.
DESSERT
Gluten free brownie, Yucatan coconut ice cream, dehydrated white chocolate, ganache & blueberries.
VEGAN
FIRST COURSE
Organic Salad
Mixed quelite greens with coconut and ginger vinaigrette, purple sweet potato puree, plantain fried in ghee, pumpkin seeds, honey pineapple foam & honey pineapple chip.
SECOND COURSE
Banana & Turmeric Pearls
Stuffed with tofu and hoja santa, almond mole & almond coriander salad with chile paste.
THIRD COURSE
Black wild rice risotto with seasonal wild mushrooms and sweet potato crisps.
DESSERT
Mezcal flavored apple, purple sweet potato sorbet, pumpkin, chamomile gel, & purple sweet potato crisp.
FISH
FIRST COURSE
Black broth of leek and mussels Rice noodles & organic vegetables.
SECOND COURSE
Empanada
Filled with organic vegetables, gratin with coconut cheese, creamy avocado with hoja santa, creole beans, chile paste & caviar.
THIRD COURSE
Fresh bass fillet with manchamanteles, fresh almond quelites salad & seasonal vegetables.
DESSERT
Cocoa tree with ice cream and hoja santa sponge, cocoa ground, chocolate truffles & edible gold.
MEAT
FIRST COURSE
Coconut Soup
Organic chicken, fresh mushrooms, coriander, & chile oil.
SECOND COURSE
Quelites cake.
THIRD COURSE
Wild venison fillet, mushroom mole, fresh seasonal vegetables & crunchy avocado leaves.
DESSERT
Black sesame financier, blue spirulina & kefir ice cream with activated charcoal crisps.
