MENU DON MANUELS Dinner · Goat Cheese, Caramelized Baja Scallop and Lemon Oil MUSHR OOM SOUP...

DINNER MENU

DESSERTS

F R E S H & C R U N C H YCoconut Tuile, Pineapple Sorbet, Coconut and Seasonal Fruit Cocktail

C H O CO L AT E L AVA C A K ECacao Mousse and Vanilla Ice Cream

C A R A J I L LOChocolate Mousse, Hazelnut Crumbs, 43 Liqueur Foam and Coffee Ice Cream

B O R R AC H I TOMezcal-Lime Soaked Sponge, Guava Mousse, Coconut Sorbetand Fresh Mango

T R E S L E C H E S C A K E Strawberries, Strawberry Meringue and Vanilla Whipped Cream

C I N N A M O N S U G A R D U S T E D C H U R R O SCajeta and Chocolate Sauce

ICE CREAM C H O CO L AT E , CO F F E E , VA N I L L A , S T R AW B E R RY

SORBET

CO CO N U T, M A N G O, H I B I S C U S - M E ZC A L

SIDES

S A U T É E D M U S H R O O M S

M A S H E D P O T A T O E S W I T H B L A C K T R U F F L E

M A C A N D C H E E S E W I T H B L A C K T R U F F L E

R O A S T E D P O T A T O E S

O R G A N I C V E G E T A B L E S

C U C U M B E R C H I L L E D S O U P Goat Cheese, Caramelized Baja Scallop and Lemon Oil

M U S H R O O M S O U P Ramonetti Cheese, Corn, Epazote, Mushrooms Flamed with Mezcaland Arbol Chile

“ TA R A S C A” B E A N S O U P W I T H B L AC K T R U F F L E Pumpkin Seeds and Pistachio, Chorizo and Ocosingo Cheese

B LU E F I N T U N A TA RTA R“Chiles Toreados” Vinaigrette, Garlic Chips, Avocado Puréeand Crispy Focaccia

B E E F TA RTA R W I T H “C H I LT E P I N ” C H I L EGinger, Red Wine Vinegar and Beurre Noisette

WAT E R M E LO N S A L A D W I T H G OAT B LU E C H E E S E Avocado, Arugula and Lemon Confit Vinaigrette

H E I R LO O M TO M ATO S A L A D“Requesón” with Serrano Chile, Chile Morita Vinaigrette,Crumbled Chiles and Basil Oil

S O F T S H E L L C R A B R I S OT TO Scented with Chipotle, Crispy Parmigiano-Reggiano and Zucchini

B R A I S E D S H O RT R I B S E M PA N A DA S Romaine Lettuce, “Panela” Cheese and Salsa Verde

G R I L L E D O C TO P U S “ PA M B A ZO ” Sundried Chiles Oil and Fresh Herbs

APPETIZERS

S M O K E D S H O RT R I BPinto Beans Purée, Tomatillo and Cilantro Sauce

B E E F “ E N M O L A DA S ”Mole Negro, Pickled Carrots, Heirloom Potatoes, Avocado and“Panela” Cheese

R OA S T E D K A M PAC H I “ V E R AC R U Z A N A” with Capers, Olives, Tomato, Creamy Rice and Fried Plantain

S E A R E D B LU E F I N T U N A Cilantro and Serrano Chile, Cucumber, Tomato, Avocado, Celery Leaves Salad with Cumin Oil

C R U S T E D S E A B A S S Goat Cheese, Creamy Poblano Sauce, Sautéed Zucchini and Mint Leaves

F R E E R A N G E C H I C K E N “ B A R B ACOA” Handmade Tortilla, Wild Mushrooms, Chilaca and Spring Onions

S LOW CO O K E D D U C K B R E A S T Homemade Chorizo, Hazelnuts, “Xoconostle” and Tamarind Sauce

C ATC H O F T H E DAY “Z A R A N D E A D O ” Dried Chiles Adobo, Orange Segments, Fresh Salad with Cilantro

G R I L L E D AG E D R I B E Y E Grilled Spring Onion, Cactus, Seared “Panela” Cheese and “Salsa Martajada” Bone Marrow

S M O K E D “ P I B I L” LO B S T E R TA I L Grandma Pasta and Confit Garlic Sauce

ENTRÉES

especially if you have certain medical conditions.

VEGAN & VEGETARIAN MENU

R O A S T E D Z U C C H I N I “ V E R A C R U Z A N A ”Capers, Olives, Tomato and Mashed Plantain

R O A S T E D M E X I C A N M U S H R O O M S Spring Onions, Seared Panela Cheese, Mexican Rice and Molcajete Salsa

R O A S T E D T U B E R SChimichurri and Mixed Greens

V E G E T A B L E F A J I T A Swith Melted Cheese, Handmade Tortillas and Black Beans

ENTRÉE

A V O C A D O R I S O T T O Roasted Wild Mushrooms and Regianno

H E I R L O O M T O M A T O S A L A DChipotle Vinaigrette, “Requesón” with Serrano Chile, Crumbled Chiles and Basil Oil

T R A D I T I O N A L C O B B S A L A Dwith Lettuce, Avocado, Roasted Corn, Tomato and Blue Cheese

A V O C A D O R I S O T T ORoasted Wild Mushrooms and EVOO

H E I R L O O M T O M A T O S A L A DChipotle Vinaigrette, Macadamia Nut Cheese with Serrano,Crumbled Chiles and Basil Oil

T R A D I T I O N A L C O B B S A L A D with Lettuce, Avocado and Tomato

STARTERS

M U S H R O O M S O U PCorn, Epazote, Mushrooms Flamed with Mezcal, Ramoneti Cheese and Arbol Chile Oil

“ T A R A S C A R A ” B E A N S O U Pwith Black Truffle Oil, Pumpkin Seeds and Pistachio, Grilled Avocado, Broccoli and Crispy Tlayuda

M U S H R O O M S O U P Corn, Epazote, Mushrooms Flamed with Mezcal and Arbol Chile Oil

SOUPS

especially if you have certain medical conditions.

R O A S T E D M E X I C A N M U S H R O O M S Spring Onions, Mexican Rice and Molcajete Salsa

V E G E T A B L E F A J I T A Swith Handmade Tortillas and Black Beans

VEGAN MENU

VEGETARIAN MENU

M A P L E S M A S H Bourbon, Orange, Mapple Syrup, Angostura Bitter

WAT E R M E LO N M OJ I TO White Rum, Jalapeño Infused Watermelon Liquor, Sparkling Water

R A S P B E R RY F I Z Z Citrus Infused Vodka, Mint Leaves, Lemon, Raspberry, Sparkling Water

H E R B E L D E F LOW E R Gin, Saint Germain, Cucumber, Basil, Lemon, Sparkling Water

G UAVA M A R G A R I TA Tequila Silver, Orange Liquor, Guava, Lychee

C U C U M B E R A N D JA L A P E Ñ O M A R G A R I TA Tequila Silver, Orange Liquor, Cucumber Juice and Jalapeño

C H I P OT L E A N D P E AC H Mezcal, Orange Liquor, Mapple And Chipotle Sauce, Mango Purée, Peach

B A N A N A C R E A M C AC AO Sailor Jerry Rum, Cacao Liquor, Banana, Coconut Cream, Chocolate Zest

T R O P I C A L PA S S I O N Tequila Reposado, Passion Fruit, Pineapple Juice, Agave Nectar, Ground Pimento, Mezcal Spray

M A E S T R O T E Q U I L E R O

1 8 0 0

D O N J U L I O 70

M I L AG R O

CÓ D I G O 1 5 3 0

PAT R Ó N

C L A S E A Z U L

7 L E G UA S D E A N TA Ñ O

R E S E RVA D E L A FA M I L I A

1 8 0 0 M I L E N I O

C E N T E N A R I O L E Y E N DA

H E R R A D U R A S E L E CC I Ó N S U P R E M A

PAT R Ó N B U R D E O S

PAT R Ó N P I E D R A

C L A S E A Z U L U LT R A

C U E RVO 2 5 0 A N I V E R S A R I O

S O DA S

RED BULL

RED BULL SF

CO R O N A

CO R O N A L I G H T

M O D E LO E S P E C I A L

N E G R A M O D E LO

PAC I F I CO

PAC I F I CO L I G H T

O L D M I LWAU K E E

B U DW E I S E R

B U D L I G H T

CO O R S L I G H T

B A JA B R E W I N G B A JA B LO N D

B A JA B R E W I N G B A JA B L AC K

B A JA B R E W I N G B A JA R E D

"SIGNATURE COCKTAILS"

"MUDDLED"

TEQUILA "REPOSADO"

TEQUILA "AÑEJO"

TEQUILA "EXTRA AÑEJO"

"SOFT DRINKS"

"IMPORTED BEER"

"MARGARITAS"

"FROZEN" "NATIONAL BEER"

"CRAFT MEXICAN BEER"

P E D R E G A L R E Y E S Tequila Reposado, Ancho Reyes Liquor, Orange, Grapefruit, Lime, Pomegranate

M E X I C A N P E R F E C T M A RT I N I Mezcal, Thyme, Agave Nectar, Lemon

P I N K K I S S Vodka, Strawberries Infused Aperol, Raspberry Purée, Pineapple

Prices are Quoted in US Dollars and are Subject to 15% Service Charge and 16% Federal Tax

"NON ALCOHOLIC COCKTAILS"

M I R A F LO R E S P U N C H Watermelon, Lychee, Citrus

R A S P B E R RY VA N I L L A "J U L E P "

Fresh Raspberries, Mint, Vanilla

PAC I F I C S U N S E T F R O S T

Blueberries, Orange Juice and Coconut Milk

"ICED TEA SELECTION"

F I J I WAT E R S M A L L F I J I WAT E R L A R G E P E L L E G R I N O S PA R K L I N G S M A L L

P E L L E G R I N O S PA R K L I N G L A R G E

“WATER”

L ’ Ô R I E N T A L Infused Peach and Wild Strawberry Green Tea

P A S I O N D E F L E U R Roses, Peach and Passion Fruit

CARCADET NUIT DE ETE Hibiscus, Apple, Raspberry and Strawberry

B L A C K I C E D T E A

C Ó D I G O 1 5 3 0

CLASE AZUL

H E R R A D U R A

C Í R C U LO B L A N CO

C Í R C U LO J OV E N

PAT R Ó N S I LV E R

C A S A D R AG O N E S B L A N CO

C A S A D R AG O N E S J OV E N

TEQUILA "BLANCO"

ÁG U I L A

DON JULIO

C Ó D I G O 1 5 3 0

7 L E G UA S

DON JULIO

M I L AG R O

A R E T T E A RT E S A N A L S UAV E

C Í R C U LO R E P O S A D O C L A S E A Z U L

ÁG U I L A

P A T R Ó N

A R E T T E G R A N C L A S E

C Ó D I G O 1 5 3 0 $ 1 4

CLASE AZUL $ 1 8

ÁG U I L A $ 1 4

DON JULIO $ 1 4

Prices are Quoted in US Dollars and are Subject to 15% Service Charge and 16% Federal Tax

4 0 0 CO N E J O S E S PA D Í N

B E N E VA " G R A N R E S E RVA"

J O LG O R I O C U I X E

P I E R D E A L M A S " P E C H U G A"

B E V E VA " T Í O PA B LO " E X T R A A Ñ E J O

C L A S E A Z U L " C E N I ZO ”

TO R R E S 1 0

L E PA N TO

D U Q U E D E A L B A

C A R D E N A L M E N D OZ A

R E M Y M A RT I N V S O P

M A R T E L L V S

M A R T E L L V S O P

H E N N E S S Y V S O P

H E N N E S S Y XO

R E M Y M A RT I N XO

H E N N E S S Y PA R A D I S

H E N N E S S Y R I C H A R D

"MEZCAL"

"RUM"

"VODKA"

"GIN"

"TENNESSEE WHISKEY & BOURBON"

"CANADIAN WHISKY"

"SCOTCH WHISKY"

"SINGLE MALT"

"BRANDY"

"COGNAC"

C A N A D I A N C LU B

C R OW N R OYA L

J O H N N I E WA L K E R R E D L A B E L

D E WA R ’ S 1 2

C H I VA S R E G A L 1 2

J O H N N I E WA L K E R B L AC K L A B E L

C H I VA S R E G A L 1 8

J O H N N I E WA L K E R B LU E L A B E L

G L E N F I D D I C H 1 2

G L E N M O R A N G I E 1 0

G L E N L I V E T 1 2

M AC A L L A N 1 2

G L E N M O R A N G I E 1 8

B E E F E AT E R

TA N Q U E R AY

B O M B AY S A P H I R E

H E N D R I C K ´ S

TA N Q U E R AY 1 0

$ 1 8

$ 1 4

$ 1 4

S TO L I C H N AYA

A B S O LU T

B E LV E D E R E

G R E Y G O O S E

K E T E L O N E

A B S O LU T E LY X

T I TO ´ S

S TO L I E L I T

C A P TA I N M O R G A N S P I C E D

W H I T E B AC A R D I

M A L I B U

M AT U S A L E M P L AT I N O

H AVA N A C LU B 3 A Ñ O S

M Y E R ´ S

H AVA N A C LU B 7 A Ñ O S

Z AC A PA 2 3 A Ñ O S

Z AC A PA C E N T E N A R I O XO

J I M B E A M

JAC K DA N I E L’ S

WO O D F O R D ’ S R E S E RV E

G E N T L E M A N JAC K

M A K E R ’ S M A R K