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Sashimi grade yellowtail with compressed watermelon, fresh avocado, shallots, fresh serranos, lime and yuzu juice.
Corn masa filled with chicken breast, chihuahua cheese, red Chile guajillo, serrano salsa verde.
Portabella, oyster, shiitake mushrooms with tomatillo salsa verde and vidalia sweet onion served on a cactus-epazote corn tortilla.
Diced raw filet mignon with shallots, serrano, maldon sea salt and extra virgin olive oil with yuca chips.
Achiote, bitter orange, al pastor pineapple and red fresno salsa drizzle and roasted jalapenos.
Red Chile masa filled with braised short rib, arbol tomatillo sauce and fresco cheese.
Fresh avocado with extra virgin olive oil, serrano, green onionand jicama.
Oven-roasted red beet with goat cheese creme fraiche, extra virgin olive oil and maldon sea salt.
Corn tortilla filled with white chicken, chihuahua cheese and potato with creamy avocado.
Wild tomatillo, poblano, chicken, cilantro, chihuahua cheese with red radish crunch.
Baby kale with cucumber, red onion, tomato, cashews, dried cranberries, avocado, tarragon vinaigrette.
Pan-seared Alaskan halibut with wild ramps sauce, sugar snap peas, squash blossomsand watermelon salad.
Seared and sliced with green kale-wrapped black bean and cheese tamal and dry ancho Chile mole sauce.
Blackened scottish salmon with sticky rice, coconut sauce, fresh mangoand figs with goat cheese.
White truffle potato cake, herb-buttered kale and carrots and mint chimichurri.
Fire-roasted jerk marinated chicken breast, sauteed zucchini and oyster mushrooms.
Seared jumbo scallops with smoked potato puree, pan de elote and balsamic grilled peach salad.
Seasoned with sage and thyme topped with vidalia sweet onion and tomato sofrito served with spaghetti squash with smoked garlic butter.
Bone-in beef ribs, Japanese rice and dry pasilla Chile sauce with meyer lemon and olive oil marmalade.
7 Ounces filet with warm corn pudding, sauteed kale, red fresno salsa and poblano aioli.
Jubilee watermelon, agave nectar, lemonand lime juice, topo chico.
English breakfast, earl gray, chamomile, green.
Muddled strawberries, coconut cream, valencia oranges, simple syrup, lime juice.
With hot chocolate abuelita Chile dust.
Coffee and cinnamon infused moist cake with candied pistachios, chocolate, ganacheand mixed berry sauce.
With caramelized pineapple and goat's milk.
Menu for Tulum provided by Allmenus.com
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