MENU OF THE DAY
May 16th, 2025
Foie gras au torchon, kumquat, brioche, 25 year aged balsamic $980
Baja mussel, parsley sauce $460
Burrata, organic peach, tomato and sherry vinaigrette $580
Sea bass “aguachile”, prickly pear, chiltepín $570
A la mexicana octopus “ceviche”, tostadas and guacamole $570
Baja Abalone “tostada”, chicatana guacasalsa, heritage beans $680
Tempura soft shell crab “tlayuda”, heritage beans, chicatana guacasalsa $395
Baja kampachi sashimi, soy and ginger vinaigrette and macha $530
Roasted beets, organic apple vinaigrette, Celaya goat cheese and white grapefruit $465
Organic mixed green salad, blue cheese vinaigrette, parmesan $380
Caesar salad, free grazing cerdo pelón mexicano head cheese $540
Cauliflower and celery root soup, parmesan crouton, chermoula $320
Sweet onion cooked in whey, Comté cheese, cruffin $545
Roasted baby corn, hollandaise, parmesan $535
Organic fried chicken, BBQ $495
Lamb birria “sincronizada”, pickled onion, organic beans $540
Jamón ibérico 70 grams $759
Tagliatelle, oxtail ragout and parmesan $690
Fideo seco, prawn, heritage cilantro $790
Ricotta cheese and parmesan ravioli, zucchini and basil pesto $580
Roasted organic cauliflower with romesco and olives, sauce beurre blanc $540
White miso cod, roasted zucchini, dashi $740
Wood grilled quail, organic carrots, sherry jus $740
Thymed roasted organic chicken breast, parmesan risotto $735
Buttered seabass, mussels emulsion $670
Red wine braised Wagyu cross cheek $725
Beer braised Wagyu cross beef tongue, housemade mole, organic cauliflower purée $748
Wood grilled Wagyu cross tenderloin, pepper sauce, creamy spinach and organic potato purée $1190
Wagyu cross beef cheeseburger $560
TASTING MENU
Tasting menu $3300
With wine pairing $5700
Available from 1:00 to 3:00 pm and 6:00 to 9:45 p.m.
Beet tartar tartlet and guacamole
Smoked fish dashi, tempura shiso, kampachi
Wheat “infladita”, onion and Comté
Baja abalone “tostada”
Plantain bread and caviar
Rockot, mussel emulsion
Wagyu cross Rib Eye, homemade mole
“Mango piña” and wakame popsicle
Chocolate soufflé tart, olive oil ice cream
Manager: Oscar Luna
Pastry Chef: Lupita Sánchez
Sous Chef: Alejandro Gil
Our menu is subject to change with the availability of our seasonal produce
“Alba white truffle” menu
5 courses $4500
with wine pairing $6350
DESSERTS
Heritage peach, cilantro seed, IPA beer ice cream $320
Chocolate, date and caramel tart, caramelized miso ice cream $429
Plum and banana semifreddo, merengue and financier $290
Madeleines, homemade Nutella, 6 pieces $341
Beurre noisette ice cream, apricot and fig leaf and mezcal $320
French toast, seasonal compote, ice cream $418
Vanilla cheesecake, seasonal ice cream $396
Tarte tatin, ice cream $341
Chaurand goat cheese ice cream, phyllo, guava, olive oil $374