Chef Roberto Antonio Figueroa Alvear

• QUESADILLAS (WITH FLOUR OR CORN TORTILLA)

• WHITE RICE TO THE GARDENER

•FISH TACO & SHRIMP TACO WITH ORLY PASTE AND CABAGGE VARIETY OF MEXICAN SAUCES

TORTILLA SOUP WITH CRISPY PORK SKIN, AVOCADO, CREAM AND BABY CORN

•AGUACHILE (SHRIMP MARINATED WITH LEMON, CUCUMBER, ONION AND CORIANDER)

• BIRRIA JALISCO (BEEF STEW MEAT) WITH RED LOWSPICY SAUCE

•ROAST SKIRT STEAK SAUSAGE TO GRILL CHORIZO GRILL CHICKEN IN SABANA

• TAMPIQUEÑA MEAT (FRIED TACO; FRESHCHESSE; BEEF; POBLANO CHILI WITH CREAM AND CORN; BAKED POTATOE )

MEXICAN COCONUT FLAN WITH PINEAPPLE CREAM AND STRAWBERRY SAUCE

MEXICAN CORN BREAD WITH ROMPOPE SAUCE AND MIX BERRY`S

SWEET MEXICAN RICE WITH MILK

PEAR SALAD SALAD OF SPINACH AND PEAR, ACCOMPANIED BY CARAMELIZED WALNUTS AND ROQUEFORT CHEESE, WITH CITRUS VINAIGRETTE

TUNA TARTAR FRESH TUNA, MARINATED WITH LEMON, MUSTARD, SERVED WITH CAPERS, ONION, GARLIC, AVOCADO MOUSSE AND FRESH LETTUCE SALAD

GOAT CHEESE SALAD: MOUSSE OF GOAT CHEESE AND DRIED TOMATOES WRAPPED IN PASTA PHILO ACCOMPANIED BY ENDIVE AND VINAIGRETTE OF MUSTARD AND SWETT NUTS

ONION SOUP TRADITIONAL FRENCH ONION SOUP WITH RED WINE AND BROTH OF BEEF ACCOMPANIED WITH CHEESE CROUTON, GRUYERE

LETTUCE CREAM DELICATE CREAM OF LETTUCE ROASTED WITH BACON, SERVED WITH CONFITED TOMATOES AND GARLIC CROUTON

SCALLOPS SCALLOPS SEALED AXE AND BATHED IN BUTTER, SERVED WITH AVOCADO MOUSSE, MANGO SAUCE VEGETABLES

MUSTARD SALMON SALMON MARINATED WITH ANCIENNEMUSTARD WITH MASHED SWEET POTATO, AND VEGETABLE BABY BUTTER AND GARLIC

RACK OF LAMB RACK OF LAMB IN A CRUST, PISTACHIO, ACCOMPANIED BY ONIONS CARAMELIZED RED WINE, AND CAULIFLOWER PUREE

DUCK A L'ORANGE MAGRET OF DUCK CONFIT, AND GLASED WITH SWEET AND SOUR ORANGE SAUCE, MASHED POTATOES-LIME AND ROASTED VEGETABLE BABY

3 CHOCOLATE MOUSSE CYLINDER OF WHITE CHOCOLATE, DARK CHOCOLATE AND MILK CHOCOLATE MOUSSE FILLING, FLAVOURED WITH CARDAMOM AND REDBERRY´S

CREPPE SUZETTE THINLY CREPE WITH ORANGE LICOUR AND ORANGE JUICE ACCOMPANIED WITH VANILLA ICE CREAM AND MIX BERRY´S

TART CITRUS. CHOCOLATE, FILLED WITH TANGERINE CREAM TART, MERINGUE ITALIAN, ACCOMPANIED BY WILD FRUITS

GRILLED VEGETABLES WITH BALSAMIC VINEGAR AND MIX LETTUCE

*BEEF CARPACCIO THINLY SLICED STEAK MARINATED IN BALSAMIC VINEGAR, LEMON AND SPICES BATHED WITH CREAMY BALSAMIC SWEET SAUCE , CHEESE MIXED SALAD/PARMESAN AND FOCACCIA

*CAPRESSE SALAD THINLY SLICED TOMATOES AND FRESH MOZZARELLA CHEESE, COVERED WITH BASIL PESTO AND BALSAMIC, ACCOMPANIED BY CRISSINIS BREAD

* CREAM OF TOMATO TOMATO ROASTED AND FLAVOURED WITH ROSEMARY AND GARLIC, CREAM AND SPRING MIX LETTUCE

*PASTA WITH SHRIMP & PESTO PASTA FETUCCINNI SAUTÉED IN A CREAMY BASIL PESTO ACCOMPANIED BY JUMBO SHRIMP (ARRABIATTA/ TOMATOE OR MARINARA SAUCE)

*LASAGNA SHEETS OF PASTA GRATIN WITH SALSA POMODORO, AND BÉCHAMEL, STUFFED WITH MIXED SEAFOOD OR BEEF MEAT WITH BASIL PESTO

*MILANESS RISOTTO CREAMY RICE WITH ZAFRON, WHITE WINE AND PARMESAN, SERVED WITH LOBSTER FENNEL AND ROSEMARY

*TIRAMISU MASCARPONE CHEESE MOUSSE, CORN BREAD DIPPED IN COFFEE AND SPRINKLED WITH COCOA

*PANNACOTTA CREAM OF COOKED AND FLAVOURED WITH VANILLA, ACCOMPANIED BY RED FRUITS, HAZELNUT CRUMBLE

* TARTUFO SPONGE CAKE STUFFED WITH SEMI-SWEET CHOCOLATE AND WHITE CHOCOLATE, TOPPED WITH A DARK CHOCOLATE MIRROR