DISCOVER KOLI IN A HALF-DAY FORMAT.
A NEW EXPERIENCE AT THE PERFECT TIME
The Experience
FIVE-COURSE TASTING MENU
$980MXN
AVAILABLE FOR A LIMITED TIME
RESERVATIONS: TUESDAY THROUGH SATURDAY | 1:00 P.M. TO 4:00 P.M.
SNACKS
METEORITE WITH CAVIAR, BARBECUE PORK BUN, PORK RIND PUFF, AND TUNA
TICKETS (your choice)
ROASTED BEET, PEDRO CORONEL
Smoked beet, ricotta, caramelized sesame seeds, and beurre blanc with trout roe.
ENSENADA TROUT TAQUITO
Jicama, jocoque, dried beef furikake, hoja santa, avocado, carrot, and cucumber.
NORTHERN STEW
Barbecue tortellini, stewed vegetables, and their broth.
KID'S TAQUITO
Roasted onion stuffed with braised goat, served with onion glaze, creamy avocado, and goat jus.
STRONG (your choice)
GRILLED MEAT
Picanha RR, black garlic, tomatillo sauce, cauliflower, beets, and "veneno" beans.
RIO RAMOS-STYLE CHICKEN BREAST
Organic chicken breast, pan drippings, foie gras and peanut sauce, mashed potatoes.
GRILLED FISH ON DRY NOODLES
Miso marinade, dried chorizo noodles, butter, walnut sauce from Rayones, N.L., and mountain cheese.
BUTTER SQUASH STUFFING
Veal with morel mushrooms, marinated beans, orange, and grapefruit, served with a butternut squash sauce.
DESSERTS (your choice)
EMBER
Chocolate made with stone-ground cocoa, prickly pear, and ash.
ALMONDS AND GRAPES
Almonds, hazelnuts, pistachios, grapes, and meringue.
CORN FLAN
Corn, vanilla, peanut, pineapple, mustache, chocolate.
PETITES
THE CHEF'S SELECTION OF DESSERTS
