clam chowder

With saffron, crunchy peanuts and epazote petals.

WILD ZETAS

With river shrimp,crispy red onion.
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WHITE ASPARRAGUS CREAM

Butter, provolone cheese scrented with black truffle oil.
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FILETE MIGNON

Grilled in a pistachio crust accompanied by potato confit and zeta sauce.

Grilled salmon

With mussel sauce, glazed vegetables and local pumpkin puree.

bogavante al termidor

With white wine and lemon sauce, yellow sweet potato puree and grilled asparragus.

Steak de coliflor

Cauliflower puree, sour orange, pickled cauliflawer florets, roasted vegetable broth, lemon peel gel.

MUHAMARA & VEGETALES ORGANICOS

Roasted peppers, green leaves, glazed vegetables, hoja santa oil.
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