PLATOS FUERTES MAIN DISHES
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1 C. COMIDA Y CENA EMPLATADA PLATED LUNCH & DINNER Los menus son de 3 tiempos: Entremés o entrada: Plato fuerte y Postre Carne en plato fuerte: 200 gr 3 Course Menu: Appetizer or salad, Main dish and Dessert. Meat in main dish: 7.05 oz C9-1. MENÚ CARIBEÑO 1 CARIBBEAN MENU 1 ENTREMÉS APPETIZER Ensalada de pastelito de cangrejo con aderezo curry y tomates al vino tinto Crab cake salad with curry dressing and red wine tomatoes Opcioń 1: Mar Option 1: Sea Filete de Mero en costra de vegetales a la mexicana salteados con mezcal y mantequilla de aguacate, quenel de pure de pla tano y elotes rostizados glaseados al chile ancho Halibut fillet with a crust of sauteéd vegetables with Mexican mezcal and avocado butter, puree banana quenel and roasted corn glazed a la ancho chile Opcioń 2: Mar y tierra Cargo adicional de $15 USD + IVA + Servicio por persona Option 2: New York en jugo corto de ternera y camarones en salsa de bisque sobre cama de pure de chićharo y hongos shitakes New York steak in veal juice and shrimp bisque sauce, on a bed of pea puree and shitake mushrooms Mousse de fruta de la pasioń con chocolate blanco y compota de frutos rojos Crujiente de amaranto Passion fruit mousse with white chocolate and red fruit compote Amaranth crisp Café gourmet, descafeinado y selección fina de tés Gourmet coffee, decaffeinated and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 1 DE 16
2 C9-2. MENÚ CARIBEÑO 2 CARIBBEAN MENU 2 ENTREMÉS APPETIZER Prensado de pinã asada y mousse de aguacate al ceviche de camarones, con esencia de chile habanero y brotes de lechugas orgańicas Pressed pineapple and avocado mousse with shrimp ceviche, essence of habanero chili and organic lettuce sprouts PLATOS FUERTES MAIN DISHES (Por favor seleccione una opción Please select the Filete de res braseado en salsa de nitsuke, pure de papas y tierra de maiź morado Seared beef fillet in nitsuke sauce, mashed potatoes and purple corn New York en jugo corto de ternera y camarones en salsa de bisque sobre cama de pure de chićharo y hongos shitakes New York steak in veal juice and shrimp bisque sauce, on a bed of pea puree and shitake mushrooms Esfera de pay de queso y mango glaseado con chocolate amargo en salsa de Xtabentuń Sphere of cheesecake and mango glazed in bitter chocolate, with xtabentuń liqueur sauce Café gourmet, descafeinado y selección fina de tés Gourmet coffee, decaffeinated and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 2 DE 16
3 C9-3. MENÚ CARIBEÑO 3 CARIBBEAN MENU 3 Ensalada de tiradito de pescado a la emulsioń de aguacate y lima Fish tartar salad with avocado-lime emulsion Pechuga de pollo en costra de cacahuate y nuez de la India rellena de mousse de mariscos sobre arroz cremoso en salsa agridulce de sandiá Chicken breast with peanut and cashew crust, stuffed with seafood mousse over a creamy rice in a sweet and sour watermelon sauce New York en jugo corto de ternera y camarones en salsa de bisque sobre cama de pure de chićharo y hongos shitakes New York steak in veal juice and shrimp bisque sauce, on a bed of pea puree and shitake mushrooms Mousse de pinã-coco en salsa de guayaba con crujiente de especias Pineapple-coconut mousse in guava sauce with spice crisp Café gourmet, descafeinado y selección fina de tés Gourmet coffee, decaffeinated and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 3 DE 16
4 C9-4. MENÚ VEGETARIANO SELECCIÓN CARIBEÑA VEGETARIAN MENU CARIBBEAN SELECTION Timbal de hongos silvestres al ajillo sobre pure de coliflor y habas verdes a la mantequilla Timbale of wild mushrooms topped with cauliflower puree, and buttered green beans PLATOS FUERTES MAIN DISHES Pasta de cuitlacoche en agua de mar con queso asadero Cuitlacoche (corn smut) paste in seawater with asadero cheese Flan de coco con espejo de salsa de maracuya con pla tanos y jićama a la mantequilla salteados al Tequila Coconut flan in a passion fruit mirror sauce, with bananas and buttered jicama sauteéd in Tequila Gourmet coffee, decaffeinated, and fine tea selection. C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 4 DE 16
5 C10-1. MENÚ MEDITERRÁNEO 1 MEDITARREANEAN MENU 1 ENTREMÉS APPETIZER Taŕtara de atuń aleta amarilla con esencias de ajonjoli sobre cuscuś con frutos secos, menta fresca y limoń amarillo, al aderezo de comino Yellow fin tuna tartar with sesame essence over cous cous with nuts, fresh mint, lemon and cumin dressing Filete de res a la tapenade de aceitunas negras al ragu de hongos silvestres, acompanãdo de ensalada de verdolagas en salsa ligera de ternera al estragoń y ajo rostizado Beef tenderloin in black olive tapenade with wild mushroom ragout, served with purslane salad in light veal sauce with tarragon and roasted garlic Filete de res en salsa de pimiento verde, corona de camaroń en emulsioń de limoń y mantequilla, pure de garbanzo y papas confitadas a la bernesa de albahaca. Beef steak in green pepper sauce, shrimp crown in lemon and butter emulsion, chickpea puree, and candied basil potatoes a la Bernese Biscuit dacquoise de chocolate semi amargo con salsa de vainilla al Frangeĺico y crujiente de caramelo Semi-sweet chocolate biscuit dacqoise with vanilla-frangelico sauce and caramel crisp Cafe gourmet, descafeinado y seleccioń fina de tes Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 5 DE 16
6 C10-2. MENÚ MEDITERRÁNEO 2 MEDITARREANEAN MENU 2 Ensalada de lechugas tiernas con laḿinas de pato ahumado en casa y vinagreta de mostaza Antigua con manzanas caramelizadas confitadas y crostini de parmesano Tender greens salad with slices of home smoked duck, and Antigua mustard vinaigrette with candied caramelized apples and Parmesan crostini Filete de Mero en costra de tomate deshidratado, espinaca a la crema con echalotes confitados y perlas de papa en salsa de vino blanco al pimiento rostizado Halibut fillet in dried tomato crust, spinach cream with candied shallots and potato pearls in white wine sauce with roasted pepper Filete de res en salsa de pimiento verde, corona de camaroń en emulsioń de limoń y mantequilla, pure de garbanzo y papas confitadas a la bernesa de albahaca. Beef steak in green pepper sauce, shrimp crown in lemon and butter emulsion, chickpea puree and candied basil potatoes a la Bernese. Tiramisu de almendras con espuma de caramelo y salsa de Baileys Almond tiramisu with caramel foam and Bailey s sauce Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 6 DE 16
7 C10-3. MENÚ MEDITERRÁNEO 3 MEDITARREANEAN MENU 3 ENTREMÉS APPETIZER Duo de carpaccio de salmoń y callo de hacha con frescura de brotes orgańicos, vinagreta de ci tricos en esencia de pimienta rosa y crujiente de pan de calamari Duo of salmon and scallop carpaccion with fresh organic sprouts, citrus vinaigrette, pink pepper essence and crisp calamari bread Magret de pato en salsa de morilla y cabernet, polenta asada al queso roquerfort y atado de ejote franceś Duck breast in morilla and cabernet sauce, grilled polenta a la roquerfort with a tie up of French green beans Filete de res en salsa de pimiento verde, corona de camaroń en emulsioń de limoń y mantequilla, pure de garbanzo y papas confitadas a la bernesa de albahaca. Beef steak in green pepper sauce, shrimp crown in lemon and butter emulsion, chickpea puree, and candied basil potatoes a la Bernese Duó italiano de queso mascarpone y ricota con manto flameado de almendra y frutos ci tricos cristalizados Italian duo of mascarpone and ricotta cheese with flambeéd almonds and crystallized citrus fruits Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 7 DE 16
8 C10-4. MENÚ VEGETARIANO SELECCIÓN MEDITERRÁNEA VEGETARIAN MENU MEDITERRANEAN SELECTION Carpaccio de zuchini y portobello con suprema de naranja cocinados en limoń con alcaparras, laḿinas de parmesano y aceite de trufa negra Zucchini and portobello carpaccio, with orange supreme, cooked in lemon with capers, parmesan cheese sheets, and black truffle oil PLATO FUERTE MAIN DISH Ratatouille y pure de papa con salsa tibia de tomate y pepperoncino Ratatouille and potato puree with warm tomato sauce and pepperoncini Pannacotta de Grand Marnier en salsa de frutos rojos y pan de elote Grand Marnier pannacotta in red fruits sauce and cornbread Gourmet coffee, decaffeinated, and fine tea selection. C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 8 DE 16
9 C11-1. MENÚ INTERNACIONAL 1 INTERNATIONAL MENU 1 Ensalada de queso azul frito, aruǵula y lechugas tiernas con aderezo de balsaḿico, miel de agave y crujiente jamoń de Parma Salad of fried blue cheese and tender arugula with balsamic agave syrup dressing and crisp Parma ham Filete de mero fresco en costra de nueces y canela con pure de calabaza de Castilla y espaŕragos y salsa de curry Fresh grouper in a pecans and cinnamon crust with zucchini pureé, asparagus and curry sauce Rib eye en salsa de Oporto y hongos, mero en salsa de curry al pure de broćoli y zanahorias vichy Rib eye in Oporto sauce and mushrooms; grouper in a curry sauce with broccoli puree and Vichy carrots Domo de fresa con chocolate gianduja en salsa de casis a la menta y teja de cacao y frambuesa Strawberry dome with Gianduja chocolate in cassis-mint sauce with cocoa raspberry tile Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 9 DE 16
10 C11-2. MENÚ INTERNACIONAL 2 INTERNATIONAL MENU 2 SOPA SOUP Sopa de calabaza de castilla, creme fraiche y aceite de trufa blanca Zucchini soup, creme fraiche and white truffle oil Filete de res en reduccioń de salsa Oporto con echalotes y ragu de hongos portobello al pure de chićharo Beef tenderloin in Oporto reduction with shallots and portobello mushroom ragout with pea pureé Rib eye en salsa de Oporto y hongos, mero en salsa de curry al pure de broćoli y zanahorias vichy Rib eye in Oporto sauce and mushrooms; grouper in a curry sauce with broccoli puree and Vichy carrots Sinfoniá de 3 chocolates en salsa de fresa a la pimienta rosa Symphony of 3 chocolates in strawberry pink pepper sauce Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 10 DE 16
11 C11-3. MENÚ INTERNACIONAL 3 INTERNATIONAL MENU 3 Carpaccio de pulpo y ensalada de habas verdes, elote rostizado, tomates y rajas Octopus carpaccio and lima bean salad, roasted corn, tomatoes, and sliced Poblano pepper Pechuga de pollo con pilpil de tomate, sobre pure de papa al pesto y costra de ratatouille verde Pilpil chicken breast with tomato, over potato pesto puree with green ratatouille crust Rib eye en salsa de Oporto y hongos, mero en salsa de curry al pure de broćoli y zanahorias vichy carrots Rib eye in Oporto sauce and mushrooms; grouper in a curry sauce with broccoli puree and Vichy carrots Pastel Opera Pasioń con crujiente de caramelo en salsa del bosque Passion fruit opera cake with caramel crisp and forest sauce Gourmet coffee, decaffeinated, and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 11 DE 16
12 C11-4. MENÚ VEGETARIANO SELECCIÓN INTERNACIONAL VEGETARIAN MENU INTERNATIONAL SELECTION Ensalada de betabel, arugula, esparragos y vinagreta de avellana al vinagre balsaḿico Beet salad, arugula, asparagus, and hazelnut vinaigrette with balsamic vinegar PLATO FUERTE MAIN DISH Ravioles de calabaza de castilla a la vainilla con mantequilla de salvia y ragout de verduras. Zucchini-vanilla raviolis with sage butter and vegetable ragout Cremoso de gianduja con crocanti de pistache y coco Creamy gianduja with crunchy pistachio and coconut Gourmet coffee, decaffeinated, and fine tea selection. C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 12 DE 16
13 C12-1. MENÚ MEXICANO 1 MEXICAN MENU 1 ENTREMÉS APPETIZERS Ensalada de lechugas orgańicas con atuń escarchado de pepita, sandia al alto vació con esencia de mezcal y vinagreta de mole de tamarindo Organic lettuce salad with tuna glazed in pumpkin seed, high vacuum watermelon with scented mezcal and mole tamarind vinaigrette Filete de mero en costra de ragu de verduras y ensalada orgańica, sobre risotto de chile chipotle y hongos en salsa de hoja de aguacate Grouper filet covered in vegetable ragout, organic salad, chipotle risotto with mushrooms and avocado leaf sauce Opcioń 2: Mar y tierra. Cargo adicional de $15 USD + IVA + Servicio por persona Option 2: Rack de cordero en mole coloradito y salmoń glaseado en salsa de chile mulato con pure de maiź y pla tano al amaranto con jardiń de vegetales Rack of lamb in red mole, and glazed salmon in mulatto chili sauce with corn and banana puree in amaranth with a vegetable garden Pay de queso de camote amarillo y miel en salsa de cacao Yellow sweet potato and honey cheesecake with cocoa sauce Gourmet coffee, decaffeinated and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 13 DE 16
14 C12-2. MENÚ MEXICANO 2 MEXICAN MENU 2 Ensalada de camarones al pastor, pe talos de pinã y vinagreta de pipiań rojo Pastor style (marinated) shrimp salad, pineapple petals and red pipiań vinaigrette Filete de Res en costra de lentejas con mole de guayaba, crepa de rajas a la crema y atado de espaŕragos Beef filet in a lentil mole guava crust; sliced Poblano pepper crepe with creme and a tie up of asparagus Rack de cordero en mole coloradito y salmoń glaseado en salsa de chile mulato con pure de maiź y pla tano al amaranto con jardiń de vegetales Rack of lamb in red mole, and glazed salmon in mulatto chili sauce with corn and banana puree in amaranth with a vegetable garden Domo de chocolate al mole en salsa de vainilla y frutos rojos Chocolate mole dome in vanilla and red fruit sauce Cafe gourmet, descafeinado y seleccioń fina de tes Gourmet coffee, decaffeinated and fine tea select C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 14 DE 16
15 C12-3. MENÚ MEXICANO 3 MEXICAN MENU 3 ENTREMÉS APPETIZERS Ensalada de jamaica con callo de hacha aromatizado con aceite de chile de aŕbol. Hibiscus flower salad with scallops flavored with chile de arbol oil. Pechuga de pollo rellena de huazontles en salsa de tres chiles, con chutney de chabacano y rissotto de setas Chicken breast stuffed with huazontles in three-chilli sauce, with apricot chutney and mushroom risotto Rack de cordero en mole coloradito y salmoń glaseado en salsa de chile mulato con pure de maiź y pla tano al amaranto con jardiń de vegetales Rack of lamb in red mole, and glazed salmon in mulatto chili sauce with corn and banana puree in amaranth with a vegetable garden Mousse de chocolate amargo relleno de ate de membrillo con aromas de chile habanero a la espuma de pla tano. Bitter chocolate mousse filled with quince jelly with aromas of habanero chili and banana foam Gourmet coffee, decaffeinated and fine tea selection C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 15 DE 16
16 C12-4. MENÚ VEGETARIANO SELECCIÓN MEXICANA VEGETARIAN MENU MEXICAN SELECTION Dobladas de nopal rellenas de queso en salsa de chile cascabel en cama de zuchinis a la mexicana Folded prickly cactus leaves stuffed with cheese with cascabel chili sauce on a bed of Mexican style zucchinis PLATO FUERTE MAIN DISH Chiles rellenos de escabeche de hongos en salsa de tomate a la esencia de epazote Poblano chiles stuffed in pickled mushrooms in a tomato sauce with epazote essence Copa de gelee de mamey con arroz inflado y cremoso Mamey cup geleé with puffed and creamy rice Gourmet coffee, decaffeinated, and fine tea selection. C. EMPLATADOS FDC16 TODO INCLUIDO PÁG. 16 DE 16
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