Food Menu

Selection of seasonal fruits, kefir foam, mint, and artisanal granola.

Broccoli and spinach hummus, creamy eggs, sunflower seeds toasted with paprika, grated parmesan, basil oil, lime zest, dill, and sourdough country bread.

Turkish eggs with smoked holy basil yogurt, chili crisp, asparagus with hazelnut butter, lemon gel, carrot sprouts, and fresh holy basil leaves, served with toasted sourdough bread.

Crispy tostada with a fried egg, traditional tomato sauce, and a base of pea purée, sour cream, cotija cheese, pickled onion, miso gel, and cilantro flower sprouts.

Focaccia with turkey breast, feta cheese, and Italian basil, pistachio pesto, served with roasted garlic mayonnaise and eureka lemon.

Bagel with house-smoked salmon, creamy caper and dill spread, seared persian cucumber, pickled red onion, served with a dressing made from hoja santa, serrano chili, and eureka lemon.

Tapa with roasted eggplant babaganush, mushrooms (cremini, enoki, porcini) sautéed with confit garlic and ghee, baby arugula, served with a dressing of cilantro and eureka lemon.

Serrano ham croissant with melted gouda cheese, peach, and green salad.

Golden brioche sandwich with herbed butter, thin slices of duck, truffle aioli, creamy smoked corn, fresh arugula, served with salsa macha mayonnaise and yellow lemon.

Crispy corn tortillas, red or poblano sauce, sour cream, cotija cheese, eureka lemon gel, avocado, cilantro sprouts.

Beet waffle with citrus cream. Served with red berries and multifloral honey.

Savory spinach waffle served with salmon, complemented with fresh ingredients that enhance its natural flavors.

Thin slices of roasted beets (Toro, Golden, Candy) marinated in grapefruit and yuzu kosho, quenelles of fresh jocoque (fennel and ginger), feta, Indian walnut, cilantro and mint gels, seared grapefruit segments, radish and beet sprouts.

Salad of heirloom tomatoes infused with beets and flambéed, cured nopales, grapefruit segments, cacao nibs, black olive powder, piloncillo, morita, and sumac vinaigrette.

Skordalia (potato and garlic), broccoli and spinach hummus, carrot muhamara, and black olive purée served with sourdough toast and zaatar butter.

Roasted toro beets, roasted sweet potatoes with a mix of lettuces and arugula, kefir foam, sumac, and sage, morita chili oil, raspberry and eureka lemon gels, toasted pistachios.

Fresh peach, cucumber, green tomato, chamomile vinaigrette, eucalyptus gel, totomoxtle mayonnaise, serrano chili, and citrus zest.

Fresh fettuccine-style pasta made with Parmesan cheese, served in a vibrant sauce of roasted red bell pepper and roasted tomatoes that adds depth and smoky notes. Served with grilled chicken breast.

Milpera soup with creole squash, roasted pattypan squash, squash blossoms, cured nopales, enoki mushrooms, purslane stems, chicken broth, and corn.

Seasonal mushroom ramen with chicken broth infused with kombu seaweed, miso, artisanal noodles, tofu spiced with chintextle, squash blossoms, fresh leaves (cilantro and baby spinach), and oil from toasted tortillas.

Rice slowly cooked in coconut milk and chicken broth, scented with ginger and topped with pansy sprouts. A tropical aroma that surrounds every scoop.

Seared tuna marinated in soy sauce, served with a sesame dressing.

Sous-vide fish with a green marinade, coconut beurre blanc, miso and ginger, served with pea purée and herb sprouts (calendula flowers, tobacco, and pea sprouts).

Tender and exquisite Wagyu seared and glazed with black sesame emulsion, served on two pieces of blue corn tortilla, with radish slices, eureka lemon gel, cilantro sprouts, and macha sauce.

Short rib glazed with house-blend coffee and piloncillo. Served with baby vegetables.

Delicate tamal made with nixtamalized corn dough and a filling of artichoke seasoned with aromatic herbs and pine nuts..

Red berry sauce, served with steamed vegetables topped with cilantro sprouts.

Grilled salmon, served on a light champagne foam.

Creamy dark chocolate, cocoa crumble, and vanilla gel.

Waffle with vegan protein, black cherry foam, red berry coulis, mint leaves, and pansies.

Creamy cheesecake made with lavender.

Coffee ladyfinger sponge cake, soaked in house-blend coffee, whipped mascarpone cream, coffee gel, and cacao crumble.

Lemon zest purée, mango sorbet.

Fresh carrot, with moist crumb, soft texture, and a delicate hint of spices. Ripe banana, with a smooth flavor, walnuts, and a hint of spices.

Oats, with dried blueberries, chunks of 85% cacao, and a light coating of organic honey. Ceremonial matcha, white chocolate, and a light coating of organic honey.

Fluffy 100% cacao muffin, with a coating of organic honey and coated with cinnamon and anise.