Starters
Fresh Organic Avocado, Tomato, Onion, Jalapeño
Cilantro, Fresh Cheese Cubes | $70 |
Ceviche (the catch of the day), Marinated with Red Onion
Manzano Chili, Fresh Plumbs, Organic Tomato and Avocado | $90 |
Smoked Salmon Carpaccio Topped with Ajillo sauce
over a Baby Onion Pan Cake | $90 |
Salads & Soups Soup of the day
Chef’s Daily Option | $70 |
Beet Organic Salad with Tomato and Dill Bathed
with a Lemon-Habanero Chili Vinaigrette | $80 |
Organic Greens, Avocado, Jicama, Boiled Eggs, Bacon, Tomato
Fresh Ranchero Cheese with a Thousand Island Sauce | $100 |
Main Course
Postickers Filled with a Traditional Pork Stew’s South Mexican Recipe | $70 |
| Tempura Fish Fingers, Over a Green Salad and Fries | $110 |
Sierra Nevada Beef Burger
Served with French Fries, Bacon, Cheese and Mushrooms | $130 |
Pizza Andanza Style
With Tomato Chutney, Butifarra and Oaxaca Cheese | $90 |
Flank Steak Brioche Sandwich with Melted Cheese, Organic Greens
Tomatoes and Onion Rings Tempura | $130 |
| Grilled Chicken Breast with Steam Vegetables | $120 |
| The Catch of the Day over a Mango Compote and Avocado Essence | $140 |
Desserts House Cheese Cake | $70 |
| Chocolate Mousse | $70 |
| Light Yogurt Mousse | $70 |
| Andanza Style Apple Tart | $60 |
| Tradicional Flan | $60 |
| Home Made Trilogy Ice Cream | $60 |
