

STARTERS TO SHARE (OR NOT)
Tuna with spicy, pickle, furikake
Salmon, ikura, micro cilantro, and yuzu
Beef with truffle, cauliflower pickles, and avocado
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Chocolate clam from La Baja cooked with bone marrow, speck, lime and shichimi togarashi
Avocado with horseradish, green apple, quinoa, ponzu sauce
PARA COMPARTIR | TO SHARE
Short rib Gyozas with lemon grass, cilantro and shoyu. Order of 5
Sea bass ‘tiradito’ in passionfruit and wasabi, fermented garlic, potato crumble
Comondu Oyster served with kaffir lime, yellow ají chili, tuna tartar and mizuna
Amanzu mushroom with topinambur pure, eggplant, ponzu and almond syrup
Rib eye tataki with avocado, pickled cucumber and truffle ponzu
SALADS AND GREENS
También disponibles como guarnición.
Cesar salad with mirin miso dressing and parmesan on top
Roca shrimps, french lettuce with arugula, spicy mayo, eel sauce, and chives
Romaine lettuce with feta cheese remoulade, yolk fritter, and truffle Matsuhisa dressing
Avocado with watermelon, tomatoes in brine, black bean, and mint
MAIN COURSES
Tomahawk with jus, truffle and soy (order for 2 people)
Talla grilled totoaba with kaffir, organic berro and vegetables from Miraflores
Robata big shrimp with esquite and cauliflower puree
New Zealand lamb chop with five-spice marinate
Seared duck, gohan rice with curry and vegetables stuffed ‘Buñuelo’
Crispy tuna with sesame and blue crust, asian BBQ sauce and noodles
COOKED ON THE ROBATA GRILL
Organic chicken breast yakitori with peanuts and shoyu dressing
Rib eye with truffle Hollandaise
New York skewer marinated in chimichurri and brown butter
Spicy beef tenderloin with sesame, red chili, and sweet soy
From the sea
Surf & Turf skewers with lobster and beef tenderloin
Big shrimp with garlic butter and yellow curry
Yellowfin tuna with green chili and ginger dressing
Octopus marinated with ‘gochujang’ and yuzu
Sides
Asparagus with garlic vinaigrette
Baby bell pepper with ponzu and black sesame
Truffle fries with parmesan cheese and parsley
Mushroom with garlic and soy butter
Sweet corn with shiso butter and shichimi togarashi
Mango and yuzu sorbet
Rhubarb and strawberry sorbet
Burnt white chocolate and miso gelato
Yuzu pie with caramel sauce and coconut gelato
Millefeuille filled with yuzu cream and green apple, ginger sherbet and sesame tulip on top
Matcha crème brûlée, berries jelly, vanilla ice cream and cream cheese
Sake, cordial de lichi, piña orgánica y acuafaba
Sake, lychee cordial, organic pineapple, and aquafaba
Tequila añejo, cordial de piña y salvia, limón, aceite de naranja y Saccharum
Aged tequila, pineapple and sage cordial, lemon, orange oil, and Saccharum
Tequila plata, licor de naranja mexicano, limón y espuma de lichi mexicano
Silver tequila, Mexican orange liqueur, lemon, and Mexican lychee foam
Cinnamon infused rum, dark beer, Mexican orange liqueur, and organic mango
Ron con infusión de canela, cerveza oscura, licor de naranja mexicano y mango orgánico
Vodka, cordial de frutos rojos, cava español y limoncello
Vodka, red fruit cordial, Spanish ‘cava’, and limoncello
Gin, sake, and dry vermouth
Ginebra, sake y vermú seco
Ginebra con infusión de naranja, licor Cynar, vermut rosado
Orange-infused gin, Cynar liqueur, Vermouth rosso milk punch
Bourbon, albahaca, limón, aquafaba y tomate cherry asado
Bourbon, basil, lemon, aquafaba, and grilled cherry tomato
Ginebra, vermut rosado y Fernet Branca
Gin, vermouth rosso, and Fernet Branca
Mezcal, Midori, piña orgánica y aquafaba
Mezcal, Midori Liqueur, organic pineapple, and aquafaba