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Seasonal Tasting Menu

A multi‑course journey of market‑driven dishes that change daily, showcasing seasonal Mexican ingredients with refined French technique

Inflada with Comté Cheese Foam

Crispy corn puff filled with airy Comté cheese foam and caramelized onion, offering a contrast of textures and savory depth

Beet Tartare Tartlet

A single‑bite tartlet of finely diced beet tartare topped with caviar, bright, refined, and unexpected

Tempura‑Fried Shiso Leaf with Kanpachi

Delicate shiso leaf in crisp tempura paired with fresh kanpachi, offering a light, textural starter

Tostada de Abulón with Pepita Sauce

Crunchy abalone tostada topped with rich pepita‑based sauce, balancing texture and savory creaminess

Ceviche de Pulpo with Leche de Tigre

Tender octopus in a zesty leche de tigre, bright and balanced

Helado de Trufa Negra

Creamy black truffle ice cream that marries earthy depth with sweet indulgence

Beet tartare tartlet with caviar

A delicate tartlet of vibrant beet tartare topped with briny caviar—bright, textural, and elegant

Infladita with Comté foam and caramelized onion

Light, airy infladita crowned with nutty Comté foam and sweet onion—savory and playful

Tempura-fried shiso leaf with kampachi (snack trio)

Crisp tempura shiso leaf paired with clean, silky kampachi—refreshing and inventive

Black truffle ice cream or flan with caviar

Savory‑leaning desserts—luxurious black truffle ice cream or flan topped with caviar—for a surprising finish

Crab tlayuda in green mole

Crab‑topped tlayuda bathed in verdant mole verde—a creative fusion of regional tradition and refined technique

Rib‑eye Wagyu cross a la brasa

Char‑grilled Wagyu‑cross rib‑eye with onion‑and‑veal jus and creamy potato purée—luxurious, juicy, and deeply savory

Lengua de res Wagyu cross in mole

Braised Wagyu‑cross beef tongue in house‑made mole, paired with organic camote and pickled onion—rich, tender, and soulful