Starters

Anchovies and Mexican Cotija Cheese

Goat Cheese and Pear-Nut Chutney Filling, Arugula Salad with Honey and Balsamic Vinaigrette

Homemade Ponzu-Peanut Sauce, Avocado Crème, Sesame Seeds and Fresh Coriander

Baby Leaves with House Vinaigrette, Strawberries, Nuts and Goat Cheese

Sautéed Asparagus

with Creamy Hummus, Cherry Tomato Salad and Red Onion Marmalade

Sautéed in Ginger Butter with Avocado and Mango Tartar

Creamy Burrata Cheese, Fresh Tomatoes, Basil, Kalamata Olives and Balsamic

Arugula Salad, Serrano Ham, Roasted Nuts, Fresh Parmesan Cheese, Balsamico Vinaigrette

with Homemade Pear Chutney & Pickled Vegetables – Tête de Moine, Goat, Camembert, Reblochon & Gruyere

Camembert, Gruyere, Tête de Moine, Serrano Ham, Salami & Roast Beef

Hand-Scraped Spaetzle, Mixed Salad and Demi-Glace

Nayarit Lamb “Barbacoa Style”
Cabbage Leaf Wrapped with Sweet Potato with Maple Syrup Puree and Green Beans

Roasted Salmon Filet with Saffron Crust on Lukewarm Asparagus & Arugula Salad

Filled with Gruyere Cheese and Ricotta, White Wine-Mushroom Sauce, Red Bell Pepper and Pecans

Pasta with Cream Cheese Sauce, Parma Ham and Asparagus

Black Risotto with Grilled Shrimp, Octopus, Scallops, Saffron Foam and Vegetables

Black Angus Filet, Creamy Cognac Mushroom Sauce, Glazed Vegetables and Purée of the Day

Baked Quinoa Bonbon

Filled with Vegetables and Quinoa, Eggplant and Vegan Feta Cheese Cream and Tomato Marmalad

Baked Polenta a la Romana, Celery Purée, Glazed Vegetables and Orange-Anise Jus

Beet Risotto and Creamy Almond Sauce

Baby Vegetables, Potato Purée and Port Wein and Thyme Jus

Potato-Bacon Croquettes, Herb Butter and Side Salad with Balsamic Vinaigrette