Vista Ballenas
Menú Cena “Choyera”
Dinner Menu “Cena Choyera”
Simbología (Haz click para filtrar)
*Platillo que puede modificarse para ser vegano o vegetariano eliminando algún ingrediente. Por favor, consulte a nuestro personal.
Entradas
Ensalada Mixta Verde Cabeñas V VG SG
Con frijoles negros sobre aguacate cremoso y hojas tiernas, vinagreta cítrica y granos tostados.
Tostada de Res SG 🇲🇽
Deshebrada de res sobre crujiente de maíz azul y chía, aderezada con cremoso de rábano y un toque de sal de chapulín volcánico.
Huarache de Pulpo a la Parrilla PS
Pulpo del pacífico con espuma de chile morita, acompañado de una tortilla de maíz hecha a mano y perfumada con epazote de los Altos de Jalisco.
Tortita de Queso 🇲🇽 CV
Queso 100% oaxaqueño empanizado, sobre un glaseado agridulce de tamarindo, perfumado con mezcal y pechuga de pato, servido con crumble de papa morada.
Camarones Tatemados SG 🇲🇽 PS
Camarones a las brasas con salsa de chipotle azteca con piloncillo, maíz, plátano macho y cremoso de coliflor.
Tamal Marquis SG
Tamal artesanal con tinga de ave silvestre, chaya de Valladolid y verdolaga orgánica, acompañado de esquite de dos granos a la parrilla.
Sopas y Cremas
Caldo Azteca CV VG
Caldo de tomate clarificado con garbanzos, res, ejotes y chile morita.
Infusión Mixta CV 🇲🇽 VG
Chipilín, espinaca, chayote Choyero, acompañado de callo de león y chicharrón prensado en chochoyotas.
Pescados y Mariscos
Pesca del Día Laqueada SG PS
Con huitlacoche, acompañada de cremoso de camote y ensalada de flor de calabaza.
Filete de Cabrilla Sellado SG PS
Lomo de cabrilla perfumado con licor de Damiana, sobre cama de quintoniles blanqueados, servido con delicados pétalos de alcachofa y tierra de maíz.
Tacos de Salmón SG 🇲🇽 PS
Con salmón al pastor sobre tortilla de maíz azul, cebolla, piña deshidratada y algodón de azúcar en salsa verde cruda.
Carnes y Aves
Tacos de Rib Eye 🇲🇽
Marinados en chiles secos, con frijoles Paceños en tortilla de harina.
Chile Relleno de Ave 🇲🇽
Chile cuaresmeño relleno de tinga poblana, capeado al estilo tradicional y servido con mole negro. Gratinado oaxaqueño sobre arroz de Cabo.
New York “Chuatotopotl” 🇲🇽
Cocción lenta sobre recado Paceño, polvo de chile ancho secado al sol con xoconostle y puré de papa al ajillo.
Sopes de Maíz Azul V VG SG
Champiñones estilo cochinita con ensalada de nopalitos.
Parrillada Mexicana (Especial Gourmond) 🇲🇽
Con langosta, filete Angus, camarón jumbo, chorizo y queso Choyero a la parrilla. Tortillas hechas a mano y salsas de la casa.
(Costo adicional de $135.00 USD para 2 personas)
Postres
Sweety Marquis VG
Churro tradicional con salsa de canela y crema, cacahuates garapiñados de feria, gajos de naranja. Servido con salsa de leche quemada y chocolate caliente.
Camote a la Leña SG VG
Camote amarillo horneado con leña de espinillo, néctar de agave reducido, perfumado con licor Ancho Reyes, jocoque y guayaba michoacana.
Chile Poblano Confitado SG VG
Confitado en piloncillo, relleno de espuma de chocolate blanco, frutos rojos, sorbete de maracuyá y dulce de amaranto inflado.
Chocolate de la Abuela VG
Pastel de chocolate mote tibio oaxaqueño, frutas con tequila sobre una cama de crumble de maíz.
Vanilla “Zacate” VG
Raíz de vainilla de Papantla, helado de fresa y leche entera reducida.
Cocteles
TEPATZI
Tepache, mezcal joven, jugo de piña, jugo de limón, jarabe natural.
Características: Fresco y ancestral.
Versión Mocktail: 2.5oz jugo de piña, 2oz jugo de naranja, 1.5oz jugo de limón, 1oz jarabe natural.
XOCHITL
Tequila reposado, jarabe de jamaica y chile ancho-pasilla, licor de naranja, jugo de limón.
Características: Ahumado y picante.
Versión Mocktail: 2oz jarabe de Jamaica y chile ancho, 1oz jugo de naranja, 1.5oz de jugo de limón.
JAGUAR
Tequila reposado, jugo de piña asada, jarabe de chile Guajillo, jugo de naranja.
Características: Especiado y cítrico.
Versión Mocktail: 2oz jugo de piña asada, 1.5oz guajillo chili syrup, 2oz de naranja.
TLATOANI
Mezcal joven, concentrado de pepino-albahaca-piña, cordial de limón.
Características: Fresco y ácido.
Versión Mocktail: 3oz concentrado de pepino-albahaca-piña, 1.5oz de cordial de limón.
Legend (Click to filter)
*Dish can be modified to be vegan or vegetarian by removing an ingredient. Please consult our staff.
Appetizers
Cabeñas Green Mixed Salad V VG GF
With black beans over creamy avocado and tender leaves, citrus vinaigrette and roasted grains.
Beef Tostada GF 🇲🇽
Shredded beef on a crispy blue corn and chia seed cracker, dressed with creamy baby radish and a touch of volcanic grasshopper salt.
Grill Octopus Huarache SF
Pacific octopus with morita chili foam, accompanied by a handmade corn tortilla scented with epazote from the Highlands of Jalisco.
Cheese Tortita 🇲🇽 CV
100% Oaxacan cheese breaded, on a sweet and sour tamarind glaze, flavored with mezcal and duck breast, served with purple potato crumble.
Tatemado Shrimp GF 🇲🇽 SF
Charcoal-grilled shrimp with Aztec chipotle sauce with molasses, corn, plantain, and creamy cauliflower.
Tamal Marquis GF
Artisan tamale with wild poultry tinga, Valladolid chaya, and organic purslane, accompanied with grilled two-grain esquite.
Soups and Creams
Azteca Broth CV VG
Clarified tomato broth with chickpeas, beef, green beans, and morita pepper.
Mixed Infusion CV 🇲🇽 VG
Chipilín, spinach, Choyero chayote, accompanied by lion’s paw scallops and pressed pork rind in chochoyotas.
Fish and Seafood
Lacquered Sea of Cortes Catch of the Day GF SF
Con huitlacoche, accompanied by creamy sweet potato and pumpkin blossom salad.
Pan Seared Sea Bass Fillet GF SF
Cabrilla loin flavored with Damiana liqueur, on a bed of blanched quintoniles, served with delicate artichoke petals and corn soil.
Salmon Tacos GF 🇲🇽 SF
Al pastor-style salmon on a blue corn tortilla, with onion, dehydrated pineapple, and cotton candy in a raw green sauce.
Meat and Poultry
Rib Eye Tacos 🇲🇽
Marinated in dried chilies, with Paceño beans in a flour tortilla.
Wild Poultry Stuffed Chili Pepper 🇲🇽
Cuaresmeño chili pepper stuffed with poblano tinga, traditionally battered and served with black mole. Oaxacan gratin over Cabo rice.
New York “Chuatotopotl” 🇲🇽
Slow-cooked over Paceño seasoning, sun-dried ancho chili powder with xoconostle, and garlic mashed potatoes.
Blue Corn Sopes V VG GF
Cochinita-style mushrooms with nopalitos salad.
Mexican BBQ (Gourmond Special) 🇲🇽
With lobster, Angus fillet, jumbo shrimp, chorizo, and grilled Choyero cheese. Handmade tortillas and house sauces.
(Additional cost of $135.00 USD for 2 people)
Desserts
Sweety Marquis VG
Traditional churro with cinnamon sauce and cream, fairground candied peanuts, orange segments. Served with burnt milk sauce and hot chocolate.
Sweet Potato “Al Leño” GF VG
Yellow sweet potato baked with espinillo firewood, reduced agave nectar, flavored with Ancho Reyes liqueur, jocoque and Michoacan guava.
Confited Poblano Pepper GF VG
Candied in piloncillo, filled with white chocolate foam, red fruits, passion fruit sorbet, and puffed amaranth candy.
Chocolate Cake VG
Warm Oaxacan mole chocolate cake, fruits with tequila on a bed of corn crumble.
Vanilla “Zacate” VG
Papantla vanilla root, strawberry ice cream and reduced whole milk.
Cocteles
TEPATZI
Tepache, mezcal joven, jugo de piña, jugo de limón, jarabe natural.
Características: Fresco y ancestral.
Versión Mocktail: 2.5oz jugo de piña, 2oz jugo de naranja, 1.5oz jugo de limón, 1oz jarabe natural.
XOCHITL
Tequila reposado, jarabe de jamaica y chile ancho-pasilla, licor de naranja, jugo de limón.
Características: Ahumado y picante.
Versión Mocktail: 2oz jarabe de Jamaica y chile ancho, 1oz jugo de naranja, 1.5oz de jugo de limón.
JAGUAR
Tequila reposado, jugo de piña asada, jarabe de chile Guajillo, jugo de naranja.
Características: Especiado y cítrico.
Versión Mocktail: 2oz jugo de piña asada, 1.5oz guajillo chili syrup, 2oz de naranja.
TLATOANI
Mezcal joven, concentrado de pepino-albahaca-piña, cordial de limón.
Características: Fresco y ácido.
Versión Mocktail: 3oz concentrado de pepino-albahaca-piña, 1.5oz de cordial de limón.
Legend (Click to filter)
*Dish can be modified to be vegan or vegetarian by removing an ingredient. Please consult our staff.
Appetizers
Cabeñas Green Mixed Salad V VG GF
With black beans over creamy avocado and tender leaves, citrus vinaigrette and roasted grains.
Beef Tostada GF 🇲🇽
Shredded beef on a crispy blue corn and chia seed cracker, dressed with creamy baby radish and a touch of volcanic grasshopper salt.
Grill Octopus Huarache SF
Pacific octopus with morita chili foam, accompanied by a handmade corn tortilla scented with epazote from the Highlands of Jalisco.
Cheese Tortita 🇲🇽 CV
100% Oaxacan cheese breaded, on a sweet and sour tamarind glaze, flavored with mezcal and duck breast, served with purple potato crumble.
Tatemado Shrimp GF 🇲🇽 SF
Charcoal-grilled shrimp with Aztec chipotle sauce with molasses, corn, plantain, and creamy cauliflower.
Tamal Marquis GF
Artisan tamale with wild poultry tinga, Valladolid chaya, and organic purslane, accompanied with grilled two-grain esquite.
Soups and Creams
Azteca Broth CV VG
Clarified tomato broth with chickpeas, beef, green beans, and morita pepper.
Mixed Infusion CV 🇲🇽 VG
Chipilín, spinach, Choyero chayote, accompanied by lion’s paw scallops and pressed pork rind in chochoyotas.
Fish and Seafood
Lacquered Sea of Cortes Catch of the Day GF SF
Con huitlacoche, accompanied by creamy sweet potato and pumpkin blossom salad.
Pan Seared Sea Bass Fillet GF SF
Cabrilla loin flavored with Damiana liqueur, on a bed of blanched quintoniles, served with delicate artichoke petals and corn soil.
Salmon Tacos GF 🇲🇽 SF
Al pastor-style salmon on a blue corn tortilla, with onion, dehydrated pineapple, and cotton candy in a raw green sauce.
Meat and Poultry
Rib Eye Tacos 🇲🇽
Marinated in dried chilies, with Paceño beans in a flour tortilla.
Wild Poultry Stuffed Chili Pepper 🇲🇽
Cuaresmeño chili pepper stuffed with poblano tinga, traditionally battered and served with black mole. Oaxacan gratin over Cabo rice.
New York “Chuatotopotl” 🇲🇽
Slow-cooked over Paceño seasoning, sun-dried ancho chili powder with xoconostle, and garlic mashed potatoes.
Blue Corn Sopes V VG GF
Cochinita-style mushrooms with nopalitos salad.
Mexican BBQ (Gourmond Special) 🇲🇽
Con langosta, filete Angus, camarón jumbo, chorizo y queso Choyero a la parrilla. Tortillas hechas a mano y salsas de la casa.
(Additional cost of $135.00 USD for 2 people)
Desserts
Sweety Marquis VG
Traditional churro with cinnamon sauce and cream, fairground candied peanuts, orange segments. Served with burnt milk sauce and hot chocolate.
Sweet Potato “Al Leño” GF VG
Yellow sweet potato baked with espinillo firewood, reduced agave nectar, flavored with Ancho Reyes liqueur, jocoque and Michoacan guava.
Confited Poblano Pepper GF VG
Candied in piloncillo, filled with white chocolate foam, red fruits, passion fruit sorbet, and puffed amaranth candy.
Chocolate Cake VG
Warm Oaxacan mole chocolate cake, fruits with tequila on a bed of corn crumble.
Vanilla “Zacate” VG
Papantla vanilla root, strawberry ice cream and reduced whole milk.
Cocktails
TEPATZI
Tepache, young mezcal, pineapple juice, lime juice, natural syrup.
Characteristics: Fresh and ancestral.
Mocktail Version: 2.5oz pineapple juice, 2oz orange juice, 1.5oz lime juice, 1oz natural syrup.
XOCHITL
Aged tequila, hibiscus and ancho-pasilla chili syrup, orange liqueur, lime juice.
Characteristics: Smoky and spicy.
Mocktail Version: 2oz hibiscus and ancho chili syrup, 1oz orange juice, 1.5oz lime juice.
JAGUAR
Aged tequila, roasted pineapple juice, Guajillo chili syrup, orange juice.
Characteristics: Spicy and citrusy.
Mocktail Version: 2oz roasted pineapple juice, 1.5oz guajillo chili syrup, 2oz orange juice.
TLATOANI
Young mezcal, cucumber-basil-pineapple concentrate, lime cordial.
Characteristics: Fresh and acidic.
Mocktail Version: 3oz cucumber-basil-pineapple concentrate, 1.5oz lime cordial.