Restaurant Week Lunch

Salt roasted local beets with cascabel dressing, watercress, goat cheese, and a coco nib crumble

Side Caesar salad of romaine lettuce, parmesan cheese and house-made croutons

Peasant style soup with vegetable stock, tomatoes, garlic, onion and tortillas garnished with crispy tortilla strips, avocado, cilantro and queso fresco

Crispy Brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime

Meatballs in chipotle sauce with queso fresco and cilantro

Corn tortilla with melted chihuahua cheese, wild mushrooms mix in a guajillo chile salsa

Shredded chicken tamal with a green sauce of tomatillo, serrano pepper and cilantro

Yucatán-style pit barbecued pork with Mexican sour orange and pickled red onion

Rebosero Beans with tomato, ancho, guajillo and cascabel chiles. With portabello mushrooms “chorizo”, cilantro and green onions

A traditional sponge cake soaked in a blend of three milks and rum, with pineapple cooked with vanilla brown sugar, hoja santa whipped cream, served with roasted coconut ice cream and pineapple chip

Oaxacan chocolate custard, passion fruit gelatin, chocolate and pumpkin seed crumble and fresh passion fruit