Oyster

  • Kumamoto (5 pcs)
    $245
    They take their name from Kumamoto Prefecture, on the island of Kyushu (Japan) It was introduced in the 90’s on the coasts of USA & Mexico as a crop species. It is best produced in San Quentin Bay & almost all of Baja California.
  • Kumiai (5 pcs)
    $210
    Unique with sweet notes & slight salinity, they grow in the pristine waters of the Guerrero Negro lagoon within the Ojo de Liebre Biosphere Reserve (B.C), they are grown individually to their commercial size. They are recommended with a fruity white wine.
  • Kiliwa (3 pcs)
    $290
    *Originally from Japan* Today they are harvested in the Laguna de Guerrero Negro Deep shell with large muscle, free of irregularities, good coverage; they are not transparent & have a marked sea flavor.
  • Bluefin tuna (150 g)
    $340
    Served with chili pepper powder & extra virgin chinata oil Finished on table with crystallized flowers.
  • Trilogy (180 g)
    $415
    Ora King Salmon Carpaccio with Tuna & Beef Fillet Rancho 17, bathed in ponzu, avocado pearls, sriracha, chipotle mayo, balsamic glacé & baby spinach.

Drinks

  • Kumamoto oyster (5 pcs) $245

    It acquires its name from the Kumamoto perfecture on the island of Kyushu in Japan, in Ariake Bay, was introduced in the 1990s on the US coast. and Mexico as a crop species, occurs best in San Quentin Bay and almost all of Baja California, is recommended with raspberry vinegar and echalot or a touch of yuzu.

  • Kumiai oysters (5 pcs) $210

    Unique with sweet notes and slight salinity, they are grown in the pristine waters of the Guerrero Negro Lagoon, part of the Ojo de Liebre Biosphere Reserve, they are grown individually from a seed to their commercial size, these oysters go great with a fruity white wine or an excellent root beer.

  • Kiliwa oysters (3 pcs) $290

    Japanese provenance, today is harvested the Laguna de Guerrero Negro B.C., is deep shell and large muscle, free of irregularities, good coverage and is not transparent, strong sea flavor.

  • Eastern Oyster (1 piece)

    One of Seattle’s most respected oysters, with a mild and excellent taste, is recommended with a glass of chardonnay.

  • Trilogy (180 g)

    Fine slices of ORA KING Salmon carpaccio, 17 ranch beef fillet and tuna, marinated in ponzu sauce and accompanied by avocado pearls, balsamic glace, baby spinach and sprouts.

Mixology

  • Kumamoto oyster (5 pcs) $245

    It acquires its name from the Kumamoto perfecture on the island of Kyushu in Japan, in Ariake Bay, was introduced in the 1990s on the US coast. and Mexico as a crop species, occurs best in San Quentin Bay and almost all of Baja California, is recommended with raspberry vinegar and echalot or a touch of yuzu.

  • Kumiai oysters (5 pcs) $210

    Unique with sweet notes and slight salinity, they are grown in the pristine waters of the Guerrero Negro Lagoon, part of the Ojo de Liebre Biosphere Reserve, they are grown individually from a seed to their commercial size, these oysters go great with a fruity white wine or an excellent root beer.

  • Kiliwa oysters (3 pcs) $290

    Japanese provenance, today is harvested the Laguna de Guerrero Negro B.C., is deep shell and large muscle, free of irregularities, good coverage and is not transparent, strong sea flavor.

  • Eastern Oyster (1 piece)

    One of Seattle’s most respected oysters, with a mild and excellent taste, is recommended with a glass of chardonnay.

  • Trilogy (180 g)

    Fine slices of ORA KING Salmon carpaccio, 17 ranch beef fillet and tuna, marinated in ponzu sauce and accompanied by avocado pearls, balsamic glace, baby spinach and sprouts.

Cigars

  • Kumamoto oyster (5 pcs) $245

    It acquires its name from the Kumamoto perfecture on the island of Kyushu in Japan, in Ariake Bay, was introduced in the 1990s on the US coast. and Mexico as a crop species, occurs best in San Quentin Bay and almost all of Baja California, is recommended with raspberry vinegar and echalot or a touch of yuzu.

  • Kumiai oysters (5 pcs) $210

    Unique with sweet notes and slight salinity, they are grown in the pristine waters of the Guerrero Negro Lagoon, part of the Ojo de Liebre Biosphere Reserve, they are grown individually from a seed to their commercial size, these oysters go great with a fruity white wine or an excellent root beer.

  • Kiliwa oysters (3 pcs) $290

    Japanese provenance, today is harvested the Laguna de Guerrero Negro B.C., is deep shell and large muscle, free of irregularities, good coverage and is not transparent, strong sea flavor.

  • Eastern Oyster (1 piece)

    One of Seattle’s most respected oysters, with a mild and excellent taste, is recommended with a glass of chardonnay.

  • Trilogy (180 g)

    Fine slices of ORA KING Salmon carpaccio, 17 ranch beef fillet and tuna, marinated in ponzu sauce and accompanied by avocado pearls, balsamic glace, baby spinach and sprouts.