Amuse Bouche
- milk bun, ikura, black truffle, shallot cream
First Course
- white shoyu, ginger-pineapple purée, pickled xnipec onion
Second Course
- macadamia nut mole, plantain masa, ramonetti cheese, chapulin crumble
- yuzu-yucatán orange sherbert, hoja santa
Main Course
- sunchoke emulsion, white asparagus, sea urchin-lemongrass beurre blanc
Dessert
- seasonal local fruit, papantla vanilla bean ice cream, truffle salty caramel
- chef's selection