Tabachin

Selection of lettuces, hydroponic tomato with blue cheese and parsley dressing, roasted tricolor tomato and burrata cheese.

Fresh figs grilled with fine herbs oil, served with goat cheese, prosciutto, arugula and capers.

Traditional Caesar salad prepared at your table.

With Shrimp (175 grs)

With chicken (120 grs)

Angus fillet slices (110 grs) accompanied by a salad of arugula and tomato confit, capers, royal lemon vinaigretTe and Grana Padano cheese.

Fresh saku tuna (110 grs) cut in cubes marinaTed with olive oil, parsley, shallots, capers, real lemon, salt and black pepper accompanied by avocado, parmesan slices and croutons.

Thin beetroot layers served with goat cheese pearls, caramelized pecans, stream beans raspberry dressing.

Fresh waTermelon filled with avocado mousse, pearls of ash goat cheese, arugula salad, cherry tomatoes, radish sangria.

Traditional homemade pasta with a delicious huitlacoche filling scenTed with epazoTe, Oaxaca cheese and curry sauce.

Traditional onion soup with crouton (12 oz).

Creamy soup perfumed with Pernod (12 oz).

Tomato cream (12 oz) with a crispy filling of goat cheese and serrano ham, pearled with pesto.

Our signature dish, black Angus STeak (200 grs), with foie gras, port demi glase, served with asparagus, potato rosti and shitake mushroom.

Short rib slow cooked braised (300 grs) ribs with gravy, troufled rustic mashed potato and butTered baby vegetables.

Angus quality rib eye (300 grs), with rustic mashed potato with garlic and sauTeed vegetables.

Shrimp U12 (6 pcs) marinaTed in fine herbs oil, grilled over charcoal accompanied by roasTed lettuce heart and sa ron potato.

MarinaTed in chimichurri (200 grs) sauce served with grilled vegetables.

Magret (180 grs) baked served with crispy skin, soft carrot purée, graTed potato and crunchy vegetables.

Homemade long pasta, with seafood and napolitan sauce.

Pig ingot (180 grs) confit for 8 hours accompanied by lentil sTew, baby corn glazed in piloncillo and guajillo stock.

New Zeland lamb (250 grs) marinaTed with herbs, baked slowly, three chili sauce with confiTed mushrooms and tru ed scenTed mashed potato.

Salmon (220 grs), served with organic vegetables glazed with local produced honey from Atoyac, prosciutto crocant caramelized guajillo pepper and carrot pureé.

Sea bass fillet (220 g) accompanied by basmati rice in butTer, with romanesco broccoli, whiTe wine sauce and seasonal sprout salad.

Baked ( 200 grs) and stu ed with spinach, mushrooms and bacon, served with creamy sa ron risotto and creamy chives sauce.

Vanilla with red fruits sauce.

About Orange sauce.

With Coee sauce and vainilla ice-cream

About Inglesa sauce and Vanilla ice-cream.

MarinaTed in citrus juice with mint leaves and passion fruit sorbet.

Strawberry, vanilla, Chocolate, coconut (2 scoops).

With french fries.

Beef meat (150 grs) and french fries.

With mixed salad.