La Villa Menu
Soup
Tortilla Soup with Lobster
served with goat cheese, pasilla chile and epazote quenelle
Corn & Poblano Chile Soup
with grilled scallops served in a chocolate bread
Appetizers
Foie Gras Terrine with Cactus Fruit Muss
accompanied with port, tequila, tamarind reduction and black and white sesame cookie
Alaska Crab Ceviche
served with pineapple, jicama and crayfish agua chile with wasabi and tobico foam
Two Worlds
escamoles al epazote, crispy shrimp and panko brie cheese
Langoustine Tail
served with arugula, cherry tomato and grill polenta and prehispanic herbs oil
Duck & Pheasant Chilorio Tacos
with green salad, chipotle and brown sugar candy vinaigrette with crispy coconut
Scallops Kebab
glazed with maguey syrup, soya and wasabi, served with sweet potato and tomatillo stew
Ravioli with Guerrerence Style Pork
served with tomatillo sauce, and avocado and jalapeño ice cream
Beef and Tuna Carpaccio with Vegetables & Arugula Salad
fine slices of tenderloin and tuna served with sugar cane vinaigrette and pomegranate with balsamic jelly
The Classics
Organic Caesar Salad
from the original 1924 recipe created by Don Caesar Cardini made with the best organic ingredients
Seafood Pozole
served with green "consome" and the traditional garnish
Chicken Tacos
served with "consome", lettuces, tomato, avocado and fresh cheese
Enchiladas
green or red with roasted chicken, potatoes and carrot
Trio of Tamales
chicken mole, adobo lobster and pork in tomatillo sauce
Poblano Chile
stuffed with cheese and tomato sauce
Fish & Seafood
Sting Ray "Zarandeado"
served with medregal caviar al ajillo, arugula and jalapeño pesto with rice and plantain
Sea Bass Filet over Carrot & Orange Foam
accompanied with tempura squash blossoms and beluga caviar
Pacific Tuna
seared tuna served with sautéed spinach, arugula, carrot and curry reduction
Costeña Lobster
grilled lobster tail topped with guajillo chili sauce served with mexican rice, zucchini and sautéed corn
Redsnapper Filet & Rosarito Lobster Tail
served with sweet potato gnocchis gratin with oaxaca and parmesan cheese
Shrimp Mixiote
served with jasmine rice and mango chutney
Meats & Poultry
Stuffed Chicken Supreme & Quail with Adobo Sauce
stuffed chicken with camembert cheese, pink pepper and port reduction quail with adobo sauce served with sweet potato and fig gratin
Glazed Duck Magret
with agave syrup, ginger and lemongrass, accompanied with grilled foie gras and black and white chocolate sauce
Quail & Dukling Enchiladas
served with prehispanic mole and duck confit
Rack of Lamb
stuffed with prunes and mint leaves, accompanied with wild vegetables ratatouille
Black Angus Tenderloin
black angus tenderloin with molcajete sauce butter, accompanied with blossoms, setas, chard and epazote sauce tamal
Veal Ossobucco al Pibil
served with corn and parmesan cheese basket with creamy polenta and habanero chile
Rib-Eye Tacos
accompanied with corn, poblano chile and cheese dip