Dinner at noma Mexico

May 2017

Chef Alexa McKay

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Menu & Drink Pairings

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Flor de Mayo and Tamarind

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Melon Clam from the Sea of Cortez

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Salbute with Dried Tomatoes and Chapulines

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Cold Masa Broth with Lime and Flowers of the Moment

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Young Coconut and Caviar

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Tropical Fruit and Chile de Arbol

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Banana Ceviche

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Chaya Taco with Fresh Bahia Falsa Oyster, Giant Kelp and Mussel Michelada

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Whole Grilled Pumpkin

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Tostada with Escamoles

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Just Cooked Octopus with Dzikilpak

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Cero Pelon and Fresh Milled Corn from Yaxunah

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Dessert of Grilled Avocado and Mamey Seeds

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Chocolate from Native Jaguar, Cacao and Mixe Chile

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The Dining Room

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Whole Suckling Pig & Table Decor

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Thank You

DISCLAIMER: “Symrise makes no warranties, either express or implied, as to the accuracy or completeness of the information set forth herein. Symrise expressly disclaims any implied warranty of merchantability and fitness for a particular purpose. Prospective users are

requested to determine for themselves the suitability of Symrise materials and suggestions for any use prior to their utilization. Any necessary approvals from regulatory authorities for finished products must be obtained by the prospective user. Suggestions for applications

involving our products or the reference to, or incorporation of, descriptive materials from patents and the citation of specific patents in this document may not be understood as recommendation for the use of Symrise products in violation of any patent or as a permission or license

to use any patent of Symrise or a third party.