Penínsulas Menu by AZULIK
Amuse-Bouche
Mayan Melon
Mayan melon served with a delicate pumpkin seed green pipián, avruga caviar quenelle, totomoxtle ash, fresh sprouts, and chili oil.
First Course
Root & Citrus Carpaccio
Thinly sliced carrots, dressed with a lime, dill, and mint vinaigrette.
Second Course (Vegan Option)
Vegan Tagliatelle
Sautéed rice tagliatelle with garlic ghee, squash blossom sauce, vegan Oaxaca cheese, and black truffle.
Third Course
Catch of the Day
Fresh catch of the day, accompanied by a silky celeriac purée, green mole, roasted seasonal vegetables, and parsnip fritter.
Dessert
Nectar
Lemon and almond sponge cake, mango cream, passion fruit soup, toasted melipona honey jelly, and soursop sorbet.
Vegan & Gluten-Free Dessert
Vegan Nectar
Lemon and almond sponge cake, mango meringue, passion fruit soup, toasted agave honey jelly, and soursop sorbet.