MEXICAN & MAYAN INSPIRED

Our menu of seasonal, local ingredients is inspired by the traditions and flavors of our home Tulum and the Yucatán Peninsula and has designed for an interactive, sharing dining experience. Created in collaboration by Michelin-starred Chef Mads Refsulnd and head Chef Yvan Lemoine.

 

SNACKS

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GUACAMOLE – 14/24
CRUDITE / TOTOPOS

TUNA TOSTADA – 19
AVOCADO / RADISH / SESAME

SMALL PLATES

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SEASONAL TLAYUDA – 14
SUNFLOWER SEEDS / BEETS / FLOWERS

MARKET GREEN SALAD – 14
HONEY CRISP APPLES / PISTACHIOS / ORANGE

OAXACAN TRUFFLE QUESADILLA – 21
HUITLACOCHE / GOUDA / BLACK TRUFFLE

GRILLED AVOCADO – 12
ALMONDS / PONZU / WORM SALT

LAMB RIBS – 18
HONEY / CORIANDER / LIME

 

 

LARGE PLATES

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SERVED FAMILY STYLE

POT ROASTED CAULIFLOWER – 22
BLACK GARLIC / MOLE

BROOK TROUT IN BANANA LEAF – 28
WINTER SPINACH / SALSA VERDE

FIRE ROASTED ORGANIC CHICKEN - 30
MOLE COLORADITO / HEIRLOOM TOMATOES

CARNE ASADA – 32
SKIRT STEAK / CHILES / CHIMICHURRI

CRISPY DUCKLING BARBACOA – 32
AGED DUCK / ORANGE / PICKLES

 

SIDES

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SMASHED POTATOES - 8
HERBS / SAL DE GUSANO

BROCCOLINI ASADO – 8
LEMON / HERBS / SIKIL P’AK

TACO ADD ON – 8
HOMEMADE TORTILLAS
LETTUCE WRAPS / SALSA / HERBS

DESSERT

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PASSION FRUIT BOMBA – 9
CHOCOLATE / GINGER

CHURROS CON CHOCOLATE – 12
SPICED CHOCOLATE / VANILLA ICE CREAM

COCONUT PANNACOTTA – 12
COCONUT / SORBET / ALMONDS

 

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