CHEF’S DEGUSTACION MENU

 reservations at 5:30 and 8 PM

Dulce Simfonía

A Symphony of Flavors
ice cream / caramel / nuts / sauce / essence of chile
Cava, Segura Viudas, Heradad Reserva, Spain, NV

Flautita de Chapulines

baby grasshoppers in crispy corn tortilla
Artenom Seleccion de 1579 Tequila

Barriguita de Lechon

pork belly / jalapeño sauce
Delirio de Oaxaca Anejo Mezcal

Higado de Ganso

fois gras / raspberry sauce
Garnacha/Cabernet, Ardèvol, ‘Anjoli’, Priorat, 2015

Tallarines

Rice Noodles in a Creamy White Wine Reduction
gruyère cheese / tacuba salsa / enoki mushrooms
Rosé, Domaines Ott, ‘By Ott’, Provence, France 2016

Dueto de Sopas

creamy soup of roasted poblano peppers / lump blue crab
topped with amaretto foam and chocolate silky black bean soup /
bacon / sour cream / cheese / corn strips
Chenin Blanc, Bodegas Henri Lurton, Valle de Guadelupe, Baja MX, 2017

Pescado en Mole Rosa

fish of the day / mole rosa
Tempranillo, Ontañon, ‘Gran Reserva’, Rioja, 2010

Enmolado de Pato

corn tortilla, stuffed with muscovy duck / sweet potatoes / mole poblano
Cabernet Sauvignon, Ramey, Napa, CA 2015

Menu: 150    Wine Pairing: 250

DOWNLOAD CHEF’S DEGUSTACION MENU

BAR MENU

 starting at 4 PM

ANTOJITOS

Chef Olea’s interpretation of the foods prepared in
the streets and markets of Mexico City.

Antojitos Sobre Rocas

emincé and crudités meat or fish, cooked on a xxx hot stone
served with our home made infused oil, salsa, aioli and tortillas
choice of:
beef tenderloin
25
muscovy duck
17
pork loin
17
salmon
17
tuna
17

Queso Fundido

melted asadero cheese, mushrooms, poblano strips,
flour tortillas, served in a piping-hot cast iron skillet
14

Taquitos de Barrigita

three delicious pork belly tacos served with corn
tortillitas and Chef’s famous jalapeño salsa verde
15

Xochimilco

savory and earthy corn truffle served on three
mini corn tortillas, native spices, fresco cheese
16

Oaxaqueños

chupulines, baby grasshoppers infused,
with olive oil, garlic, citric, chile
Served over a bed of guacamole on mini corn tortillitas
17

Atun Azteca

Yellow fin tuna, avocado,
cucumber, spicy tacuba sauce
17

DOWNLOAD BAR MENU

DESSERT AND AFTER DINNER DRINKS

Dulce Sinfonía

Chef Olea’s signature dessert.
A masterpiece of flavors and textures.
16

Helado de Mole Poblano

Chef’s famous mole poblano ice cream floating in chocolate and engulfed
in a cloud of hickory smoke. Exotic and like nothing you have ever had before.
16

Volcán de Chocolate

For true chocolate lovers! Decadent chocolate cake
served with a lava flow of yet more chocolate.
14

Princesa

Fresh berries served in a natilla sauce over layers of
crispy pasty. Light and delicious.
14

SPECIALTY COCKTAILS

Carajillo

Mexico City-style coffee with Chef’s own special interpretation.
Liquor 43, Godiva Chocolate Liqueur,
Espresso, Foamed Milk
14

Mi Sherry

The sherry, Pedro Jimenez, is crafted in Jerez, Spain. 
Dark, sultry and unforgettable.
Bodegas Hidalgo Pedro Jimenez Sherry, Raspberry Syrup,
Lemon Juice, La Fogata Anejo Mezcal
16

Paraíso del Chocolate

A dessert unto itself. Enjoy luscious cream espresso caramel,
and chocolate flavored tequila, bacanora, and sotol. Muy Rico!
1921 Tequila Liqueur, Sonora Bacanora Crema,
Hacienda Chihuahua Sotol
20

DOWNLOAD DESSERT MENU

CHEF’S DEGUSTACION MENU

 reservations at 5:30 and 8 PM

Dulce Simfonía

A Symphony of Flavors
ice cream / caramel / nuts / sauce / essence of chile
Cava, Segura Viudas, Heradad Reserva, Spain, NV

Flautita de Chapulines

baby grasshoppers in crispy corn tortilla
Artenom Seleccion de 1579 Tequila

Barriguita de Lechon

pork belly / jalapeño sauce
Delirio de Oaxaca Anejo Mezcal

Higado de Ganso

fois gras / raspberry sauce
Garnacha/Cabernet, Ardèvol, ‘Anjoli’, Priorat, 2015

Tallarines

Rice Noodles in a Creamy White Wine Reduction
gruyère cheese / tacuba salsa / enoki mushrooms
Rosé, Domaines Ott, ‘By Ott’, Provence, France 2016

Dueto de Sopas

creamy soup of roasted poblano peppers / lump blue crab
topped with amaretto foam and chocolate silky black bean soup /
bacon / sour cream / cheese / corn strips
Chenin Blanc, Bodegas Henri Lurton, Valle de Guadelupe, Baja MX, 2017

Pescado en Mole Rosa

fish of the day / mole rosa
Tempranillo, Ontañon, ‘Gran Reserva’, Rioja, 2010

Enmolado de Pato

corn tortilla, stuffed with muscovy duck / sweet potatoes / mole poblano
Cabernet Sauvignon, Ramey, Napa, CA 2015

Menu: 150    Wine Pairing: 250

BAR MENU

 starting at 4 PM

ANTOJITOS

Chef Olea’s interpretation of the foods prepared in
the streets and markets of Mexico City.

Antojitos Sobre Rocas

emincé and crudités meat or fish, cooked on a xxx hot stone
served with our home made infused oil, salsa, aioli and tortillas
choice of:
beef tenderloin
25
muscovy duck
17
pork loin
17
salmon
17
tuna
17

Queso Fundido

melted asadero cheese, mushrooms, poblano strips,
flour tortillas, served in a piping-hot cast iron skillet
14

Taquitos de Barrigita

three delicious pork belly tacos served with corn
tortillitas and Chef’s famous jalapeño salsa verde
15

Xochimilco

savory and earthy corn truffle served on three
mini corn tortillas, native spices, fresco cheese
16

Oaxaqueños

chupulines, baby grasshoppers infused,
with olive oil, garlic, citric, chile
Served over a bed of guacamole on mini corn tortillitas
17

Atun Azteca

Yellow fin tuna, avocado,
cucumber, spicy tacuba sauce
17

DESSERT AND AFTER DINNER DRINKS

Dulce Sinfonía

Chef Olea’s signature dessert.
A masterpiece of flavors and textures.
16

Helado de Mole Poblano

Chef’s famous mole poblano ice cream floating in chocolate and engulfed
in a cloud of hickory smoke. Exotic and like nothing you have ever had before.
16

Volcán de Chocolate

For true chocolate lovers! Decadent chocolate cake
served with a lava flow of yet more chocolate.
14

Princesa

Fresh berries served in a natilla sauce over layers of
crispy pasty. Light and delicious.
14

SPECIALTY COCKTAILS

Carajillo

Mexico City-style coffee with Chef’s own special interpretation.
Liquor 43, Godiva Chocolate Liqueur,
Espresso, Foamed Milk
14

Mi Sherry

The sherry, Pedro Jimenez, is crafted in Jerez, Spain. 
Dark, sultry and unforgettable.
Bodegas Hidalgo Pedro Jimenez Sherry, Raspberry Syrup,
Lemon Juice, La Fogata Anejo Mezcal
16

Paraíso del Chocolate

A dessert unto itself. Enjoy luscious cream espresso caramel,
and chocolate flavored tequila, bacanora, and sotol. Muy Rico!
1921 Tequila Liqueur, Sonora Bacanora Crema,
Hacienda Chihuahua Sotol
20

CHEF’S DEGUSTACION MENU

reservations at 5:30 and 8 PM

Dulce Simfonía

A Symphony of Flavors
ice cream / caramel / nuts / sauce / essence of chile
Cava, Segura Viudas, Heradad Reserva, Spain, NV

Flautita de Chapulines

baby grasshoppers in crispy corn tortilla
Artenom Seleccion de 1579 Tequila

Barriguita de Lechon

pork belly / jalapeño sauce
Delirio de Oaxaca Anejo Mezcal

Higado de Ganso

fois gras / raspberry sauce
Garnacha/Cabernet, Ardèvol, ‘Anjoli’, Priorat, 2015

Tallarines

Rice Noodles in a Creamy White Wine Reduction
gruyère cheese / tacuba salsa / enoki mushrooms
Rosé, Domaines Ott, ‘By Ott’, Provence, France 2016

Dueto de Sopas

creamy soup of roasted poblano peppers / lump blue crab
topped with amaretto foam and chocolate silky black bean soup /
bacon / sour cream / cheese / corn strips
Chenin Blanc, Bodegas Henri Lurton, Valle de Guadelupe, Baja MX, 2017

Pescado en Mole Rosa

fish of the day / mole rosa
Tempranillo, Ontañon, ‘Gran Reserva’, Rioja, 2010

Enmolado de Pato

corn tortilla, stuffed with muscovy duck / sweet potatoes / mole poblano
Cabernet Sauvignon, Ramey, Napa, CA 2015

Menu: 150    Wine Pairing: 250

BAR MENU

starting at 4 PM  

ANTOJITOS

Chef Olea’s interpretation of the foods prepared in
the streets and markets of Mexico City.

Queso Fundido

melted asadero cheese, mushrooms, poblano strips,
flour tortillas, served in a piping cast iron skillet
14

Taquitos de Barrigita

three delicious pork belly tacos served with corn
tortillitas and Chef’s famous jalapeño salsa verde
15

Xochimilco

savory and earthy corn truffle served on three
mini corn tortillas, exotic spices, fresco cheese
16

Costillitas de Lechon

grilled st. louis style ribs with a guajillo and chile de arbol rub
16

Oaxaqueños

Chupalines, baby grasshoppers infused,
with olive oil, garlic, citric, chile
Served over a bed of guacamole on mini corn tortillitas
17

Atun Azteca

sushi grade ahi tuna tartar, avocado,
cucumber, spicy tacuba sauce
17

Antojitos Sobre Rocas

émincé and crudités meat or fish, cooked on a xxx hot stone
served with our home made infused oil, salsa, aioli and tortillas
choice of:
beef Tenderloin
25
muscovy Duck
17
pork Loin
17
salmon
17
tuna
17

DESSERT AND AFTER DINNER DRINKS

DESSERTS

Dulce Simfonía

Chef Olea’s signature dessert.
A masterpiece of flavors and textures.
16

Helado de Mole Poblano

Chef’s famous mole poblano ice cream floated in chocolate and engulfed in a cloud of hickory smoke.
Exotic and like nothing you have ever had before.
16

Volcán de Chocolate

For true chocolate lovers! Decadent chocolate cake
served with a lava flow of yet more chocolate.
14

Princessa

Fresh berries served in a natilla sauce over layers
of crispy pasty. Light and delicious.
14

Coffee     3.5

Espresso     3.5

Cappuccino     6

 Various Teas     3.5

SPECIALTY COCKTAILS

Carajillo

Coffee Mexico City style with Chef’s own special interpretation.
Liquor 43, Godiva Chocolate Liqueur,
Espresso, Foamed Milk
14

Mi Sherry

The sherry from Jerez, Spain is unique. We use a very special type of sherry called Pedro Jimenez.
Dark, sultry and unforgettable.
Bodegas Hidalgo Pedro Jimenez Sherry, Raspberry Syrup,
Lemon Juice, La Fogata Anejo Mezcal
16

Paraíso del Chocolate

A dessert in and of itself. Sample these cream espressp, caramel 
and chocolate flavored tequila, bacanora, and sotol. Muy Rico!
1921 Tequila Liqueur, Sonora Bacanora Crema,
Hacienda Chihuahua Sotol
20