• Appetizers & Salads •

Fried soft shell crab
watercress salad, orange, pecan, almond, apple, celery root; honey vinaigrette and balsamic vinegar.

Baked goat cheese "crotin"
portobello mushroom, lettuce salad; tomato and Kalamata olives vinaigrette.

Cesar Salad with crusty vegetables
beet powder.

Tomato and mushroom salad
organic tomato carpaccio with basil and balsamic vinegar reduction.

Super mix salad
french lettuce, green beans, zucchini, peas, lima beans, cherry tomatoes and radishes with house vinaigrette.

Shrimp "aguachile" Café des Artistes style
marinated with lime & chia sauce with seaweed.

Octopus carpaccio
with dried chilis vinaigrette and arugula salad.

Salmon sheets over crispy bread
cream perfumed with chipotle, fine herbs and champagne dressing.

Fresh tuna tartar with jalapeño and avocado
mosaic of radishes and "Dijon" mustard.

Block of foie gras with apples
arugula, green tomato compote and brioche bread.

Foie gras in two forms
in capucchino with port and seared with a watercress and arugula salad.

Crusty of "escargots" au garlic butter
potato custard with fine herbs and parsley sauce.

Confit duck chilaquiles
with tomato sauce, arugula, fresh cream, cheese, avocado and port reduction.

Ana potato stuffed with mushrooms
with fresh watercress and haricot beans, green peas, tomato and pecan stew.

• Soups •

Chef Thierrys traditional prawn and pumpkin cream soup.

Smoked tomato soup with corn & chipotle.

Shot of foie grass and haricot bean
toasted hazelnuts and brioche tuile.

• To share •

Fresh oysters
served over ice, with lemon, shallot and vinegar.

Fresh mussels from baja
steam / marinated / champetre.

Fresh clams "mariniére"
sautéed with olive oil and garlic, white wine and fresh parsley.

Steamed shrimp
served over ice with seaweed and horseradish dressing.

Cheeses and iberian ham

Cheese tray
variety of artisan cheeses served with pecan and black olive bread; mango chutney with ginger.

Iberian acorn jabugo "pata negra"
toasted pecan bread.

• Main courses •

Shrimp "au" comal
giant shrimp flamed with tequila and vegetables broth with ginger, swiss chard frittata, confit mushrooms and french green beans.

Baby lobster tail roasted with fine herbs
accompanied with pudding and lobster sauce.

Roasted sea bass filet with potato slices
swiss chard mousse, turnip perfumed with aniseed, yellow lime and herbs butter.

Fresh salmon roasted
crusted with peas and green pumpkin seeds; avocado purée, green tomato compote au cilantro; baby tomatoes and cucumber vinaigrette.

Baked red snapper with fine herbs
corn mousseline, salicorn, and aromatic broth.

Catch of the day au "pastor"
enchiladas "coritas" style, fresh cheese, red sauce, avocado and pineapple froth.

Lamb osobucco
served au jus with baby vegetables and cilantro polenta.

Petit filet mignon angus (8 oz)
ana potato stuffed with mushrooms, green beans, vegetable ashes and red wine reduction.

Grilled beef petals
with camembert cheese and chipotle chili sauce, baby onions and vegetables "au" gratin.

Confit duck cooked in clay pot
glazed with agave syrup, pumpkin purée, variety of cabbages and blueberry.

Chicken symphony
chicken leg filled with rice and spices; and tender chicken breast served with sautéed vegetables au ginger in lemon sauce.

Pork filet and pork belly lacquered with tamarind
haricot beans, peas, tomato and pecans stew; cauliflower purée.

Chef Thierry Blouet suggest to share with a slice of sautéed foie gras all our meat and poultry dishes.

• Desserts •

My favorite desserts

The flowerpot
three chocolate mousse (to share).

Chocolate fondant
served with chocolate crumble, vanilla ice cream, wafers and amaranth.

The strawberry lovers
fresh / in compote / in sherbet / in froth / with caramel sauce.

Chocolate napoleon with praliné
caramelized hazelnuts, lime cream and citrus reduction.

Exotic dancer Café des Artistes
passion fruit, mango, banana and coconut mousse.

Milk caramel creme brulée
fried "buñuelos" with guanabana sherbet.

Apple tarte tatin
vanilla ice cream with spices

The coupes

Snowed espresso coffee
chocolate crumble, espresso shot, whipped cream and moka-pecan meringue.

Delicious red fruits sherbet
red fruit sherbet, gummies, dehydrated strawberry, whipped cream, bubbles, raspberries and wafers.

La grande dame rosé
vanilla cream with strawberry infusion and red fruits.

Shot of ice cream at the carnival
almond tuile, whipped cream, and wafers. ask for the flavors of the day.

Enjoy our vegetarian dishes, and ask your waiter about our 5 course vegetarian menu!

- Bistro Menu -

choose three courses from the chef´s selection

• Appetizers •

Baked goat cheese "crotin"
portobello mushroom, lettuce salad; tomato and kalamata olives vinaigrette.

or

Octopus carpaccio
with dried chilis vinaigrette and arugula salad.

or

Smoked tomato soup
with a taste of chili poblano sigh.

• Main courses •

Catch of the day au "pastor"
enchiladas "coritas" style, fresh cheese, red sauce, avocado and pineapple froth.

or

Chicken symphony
chicken leg filled with rice and spices; and tender chicken breast served with sautéed vegetables au ginger in lemon sauce.

or

Grilled beef petals
with camembert cheese and chipotle chili sauce, baby onions and vegetables "au" gratin.

Dessert a la carte