Fresh Olive Oil-Thyme Cake
Olive Oil-Thyme Cake | Fresh figs & black pepper | Mexican crème chantilly
Seared Beef en Marrón Jus
Seared tenderloin of beef | Roasted garlic white bean purée | Chayote frites | Pickled radish | Brown jus
Fish a la Veracruzana
Seasonal pan-seared fish | Tomato compote | Yucca darphin | Grilled baby lettuce segments | Grenobloise
Cozumel Fish Stew
Braised seasonal fish | Chorizo | Clams | Spinach | Saffron potatoes
Grilled Yucatán Chicken
Roasted breast of chicken | Esquites custard | Green tomato compote | Potato crisps | Achiote foam
Citrus Salad
Watercress | Hearts of palm | Orange segments | Avocado | Toasted almonds | Citrus vinaigrette
About the Chef
Emily is a classically trained French chef. She did her training at the French Culinary Institute in New York City, and has apprenticed at a number of French and New American restaurants in the United States, in New York and New Jersey.
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