VALENTINE'S
- Dinner-
FISH
FIRST COURSE
Organic purple sweet potato purée salad, quelites and mixed greens with coconut and ginger vinaigrette, carrot dust, caramelized plantains and crunchy honey pineapple.
SECOND COURSE
Kampachi slices over a bed of spinach, bathed with creole tomato juice, caviar and crispy hoja santa.
THIRD COURSE
Sea bass fillet breaded with spinach, leek purée and organic seasonal veggies.
FOURTH COURSE DESSERT
Citrus dessert with creamy passion fruit, roasted orange supreme, orange jelly, kefir ice cream, crispy amaranth and dehydrated meringues.
STEAK
FIRST COURSE
Purple sweet potato organic purée salad, quelites and mixed greens with coconut and ginger vinaigrette, carrot dust, caramelized plantains and crunchy honey pineapple.
SECOND COURSE
Sweet potato scallops, pumpkin pipián, smoked beef fillet flowers, hoja santa, creole coriander with pepper ashes and oil.
THIRD COURSE
Picanha fillet, apple purée, roasted apple, fresh purslane, sauerkraut and pepper oil.
FOURTH COURSE DESSERT
Citrus dessert with creamy passion fruit, roasted orange supreme, orange jelly, kefir ice cream, crispy amaranth and dehydrated meringues.
VEGAN
FIRST COURSE
Purple sweet potato organic purée salad, quelites and mixed greens with coconut and ginger vinaigrette, carrot dust, caramelized plantains and crunchy honey pineapple.
SECOND COURSE
Spinach and rice empanada stuffed with veggies, melted coconut cheese, pumpkin seed sauce, hoja santa fresh leaves, creamy avocado and garlic.
THIRD COURSE
Coconut milk and seeds risotto, fresh seasonal quelites, roasted carrots and black gomasio.
FOURTH COURSE DESSERT
Yellow sweet potato sorbet, mezcal infused apples, chamomile gelée and purple sweet potato leaves.
