SAINT APPETIZER
TRES MARIAS
Pickled octopus with vegetables, avocado and sweet “chipotle” chili, served with three
crispy corn tortilla
TIRADITO DE LA MAR
Clam sashimi, marinated with seaweed, sesame seeds, balsamic vinegar, serrano chili strips
and pickled ginger.
MANJAR MESTIZO
Grilled Eggplant ravioli, filled with black corn mushrooms, cooked with zucchini blossom,
ricotta cheese, “epazote” and tomato sauce.
EMPANADAS CRIOLLAS
Deep fried home made pasta turnover stuffed with shrimp, vegetables and Oaxaca cheese,
served with a cold pineapple & ginger sauce
FLAUTAS DE VILLA
Deep fried little flour tortilla, tacos filled with “glasé duck”, served with guacamole and
“pico de gallo” sauce
FROM THE HEAVEN
ENSALADA DE LA GULA
Smoked tuna fish prepared with fresh tomato, avocado and young cactus leaves, served
with sweet & sour “red onion jelly” on crispy sweet potato
ENSALADA COSTA ALEGRE
A combination of fresh mixed lettuce, black olive, cucumber, red onion, celery, anchovies
and cherry tomato, sprinkled with oregan oil
ENSALADA DEL PALMAR
Breeze from the palms; heart of lettuce, heart of palm and heart of coconut with dill
dressing and white fried noodles
CAPRICHO DE LA TIERRA
“Thousand leaves” of grilled vegetable, marinated with balsamic vinegar and olive oil, with a
crown of goat cheese
ANGELICAL STEWPOT
SOPA ESPECIAL AZTECA
Corn tortilla stock with tomato, avocado, crispy pork skin, cheese, sour cream and “chili
pasilla” rings
SOPA VERDE
Exquisite mahi mahi soup prepared with pumpkin seed powder and vegetables
ENJOY BEING SINFUL
QUIMERA DEL MAR
Shrimp coated in beaten egg, sprinkled with “amaranto” seeds and coconut, served with
pernod and mango chutney and cream of spinach
ECLIPSE DE SOL
Shrimp medallion surrounded with bacon and served on soft “pasilla chili” sauce, garnished
with broccoli and a piece of parmesan cheese
PESCE SOLEADO
Mahi mahi wrapped in corn husks, flavored with guava and avocado leaves with soft
“mulato chili” sauce, mushrooms and red onion, cooked in a bamboo steamer, served with
fried plantain medallions
DARNA DEL MAR
Fish fillet and shrimp trio, cooked with “cafe de Paris“ butter, served with young corn
risotto, zucchini blossom softly flavoured with “epazote” and “mezcal”
SALTIMBOCA MAYA
Grilled pork medallions, marinated with “achiote” spice, served on a grilled cactus leave and
red onion, with a touch of “habanero” chili.
GIGOT DE GALLINA
Chicken leg stuffed with vegetables cooked with rosemary and olive oil, served over curry,
apple & coconut sauce, garnished with plantain croquette.
LA TRENZA DE MARIA BONITA
Grilled marinated skirt steak, served on “mole” and garnished with couscous and black
sesame.
MIGÑON DEL PATRON
Grilled fillet migñon served with a cabernet and blue cheese sauce, garnished with spring
potato flavored with tarragon.
TRES DESEOS
Beef, chicken and shrimp grilled medallion, dipped with three different sauces; curry,
lobster butter and chimichurry, served with fried potato medallions, and crispy leek.
SORRENTINI
Ravioli; home made beet pasta, stuffed with ricotta cheese and spinach, sauteed with
almond butter and fresh rosemary, served parmesan cheese
LINGUINE ARRABIATTA
Linguini cooked with bacon, fresh tomato sauce, basil, chili and parmesan cheese, essence
of basil oil.
GLOSSARY
Amarranto: A traditional cereal, cultivate in México
Coriander: Native from north of Africa, it has aromatic leaves used in the Mediterranean, Latin, Indian
and Chinese cuisine.
Chile ancho seco: Mild dehydrated poblano pepper
.
Pasilla chili: When is tender it has got a green colour and dehydrated it becomes a dark brown colour
Mulato chili: It belongs to the chili ancho family
Sweet chipotle chili: Dried chilli cooked with spices and brawn sugar on paste
Mole: Mild chili and chocolate sauce
Habanero chili: well known for been very hot
Pernod chutney mango: From India, prepared with fresh mango, ginger, sugar and red bell pepper
Achiote: Annato; red seed used in the mayan cuisine
Epazote: Mexican herb with a very special flavour
Red onion jelly: strips of onion cooked with butter, sugar, red wine and raspberry vinegar
Heart of coconut: spongy slightly sweet fruit, it born in coconut
Café de Paris butter: Prepared with thyme, marjoran, rosemary, garlic, shallot, curry, paprika, parsley,
brandy and marsala wine
Thousand leaves: grilled slices of eggplant, zucchini, bell pepper, tomato and mushroom
Lobster butter: Clarified butter with lobster carapace and fine herbs
Glasé duck : bird cooked in it´s own fat at a very low temperature for a few hours
White wine sauce: prepared with yolk, butter and white wine
Pico de gallo sauce: choped and mixed tomato, onion, serrano chili and coriander
Curry Sauce: Curry powder, apple, celery and coconut milk
Chimichurry sauce: South American recipe, garlic, cumin, parsley, thyme, vinegar and oil
Tarragon sauce: Prepared with yolk, butter, white wine and tarragon leaves
Pesto sauce: Prepared with fresh basil, butter, sour cream, pistachio and olive oil
Fresh tomato sauce: Fresh tomato pulp, garlic, shallot, olive oil and fresh basil
SLOW FOOD: CULINARY MOVEMENT DEVOTED TO PRESERVING TRADITIONAL
GASTRONOMY.