ENTRADAS
Ensalada de Nopal, Acompañada de Queso Panela Fresco marinado en aceite de Olivo con un toque de Achiote.
o
Sopa verde de mariscos con aroma  de mezcal (camarón, callo, pulpo, pescado)

PLATO FUERTE
Filete de Dorado con Camarón y Callo en emulsión de Chipotle.
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El tradicional Chile en Nogada.
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Filete de Res Relleno de  Patee estilo Mexicano en una Salsa de Cocoa al Mezcal.
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Pechuga de Pollo Rellena de Requesón y Huitlacoche con Salsa de Poblano.

POSTRES
Jericalla de Cajeta al tequila, acompañado de helado de Coco y Salsa de Frutos Rojos.
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Pay de Queso con guayabate.
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Mangos y Fresas flameadas al Tequila con Nieve de Maracuya.

ENTREES
CACTUS SALAD WITH FRESH PANELA CHEESE IN  ACHIOTE OLIVE OIL.
OR
GREEN AGAVE SEA FOOD SOUP WITH SHRIMP, SCALLOPS, OCTOPUS AND FISH.

MAIN COURSE
MAHI-MAHI FISH FILET WITH SHRIMPS AND SCALLOPS IN A MILD CHIPOTLE SAUCE.
OR
THE TRADITIONAL CHILE EN NOGADA
Chile Relleno with beef dried fruit nuts and spices topped with a  pecan sauce.
OR
FILET MIGNON STUFFED WITH A MEXICAN PATÉ AND AGAVE CHOCOLATE SAUCE
OR
 CHICKEN BREAST STUFFED WITH HUITLACOCHE AND REQUESON TOPPED WITH A MILD POBLANO CHILI SAUCE.
Huitlacoche is a Unique Mushroom that grows on the corn on the rainy season.
Requeson is a type of cheese made in the area similar to a Riccotta cheese.

MEXICAN TIPICAL DESSERTS
JERICALLA OF CAJETA WITH A TOUCH OF TEQUILA, COCONUT ICE CREAM AND RED FRUIT COULIS.

CHEESE CAKE WITH  A GUABA TRADITIONAL DESSERT.

STRAWBERRIES AND MANGOS FLAMBE WITH TEQUILA SERVED WITH PASSION FRUIT ICE CREAM.