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