Menu

Macerated avocado vinaigrette, caramelized onion, julienned tomato, lettuce and a touch of grated chihuahua cheese.

350 grams of cauliflower florets, dressed and grilled with the house artichoke-based dressing.

Grilled in slices, served with grilled mushroom, artichoke dressing and sea salt.

Served divorciado, with pico de gallo.

Thin slices of tuna laid over the plate, with a shaved sauce of onion, cilantro and avocado.

Four tacos of finely chopped rib eye, with grilled onion, guacamole, cilantro and limes.

Four pieces of adobo-marinated pork, well seared and crisp, with grilled onion, guacamole, cilantro and limes.

Rib eye and adobo pork over a large flour tortilla, with gratinated cheese and avocado.

Large flour tortilla with a bed of avocado, lettuce, tomato and grilled rib eye. Artichoke dressing dip on the side.

Pasta in tomato sauce with spices, fine herbs and fresh parmesan.

Pasta in a creamy base with bacon, onion, cream and the chef's secret, with fresh parmesan.

One kilo of top-quality picanha, sliced for sharing, with seasoned galeana potato.

Angus rib eye in salt with seasoned galeana potatoes. Cooked to your liking.

• 500 gr $750
• 1 kg $1,500

350 grams of one-inch rib eye, finished with garlic roasted in butter and dark sauces.

350 grams of picanha over a bed of lettuce, grilled tomatoes, onion, cilantro and dashi sauce.

Boneless chicken marinated in house sauces, grilled and sliced for sharing. Available with tajín, piquín chile or butter.

• 500 gr $400
• 1 kg $650

Artisanal campechana pastry filled with vanilla ice cream, with cajeta, pecans and chocolate.

Chantilly cream with fresh banana, a layer of chocolate and caramelized nuts.

Baked chocolate muffin, with ice cream topped with chocolate and pecans.