

ramona

A contemporary interpretation of traditional Mexican cuisine served in a spectacular setting, Ramona explores Mexico's varied culinary tradition and stimulates your tastebuds with local produce and spices. The result is a modern version of authentic regional cuisine with Chef Eduardo Torres.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers, collared shirts and closed shoes, and ladies are welcomed in resort elegant evening wear.







Menu

Dinner

Desserts

APPETIZERS

CAESAR SALAD
Heart of Lettuce, Parmeggiano Reggiano Cheese Slices, Bruschetta with Anchovies Capers and Lemon Zest, Traditional Caesar Dressing

BURRATA SALAD
Burrata Cheese with Olive Oil, Pumpkin and Basil Pesto
Cherry Tomato and Arugula Salad

KALE SALAD
Butternut Pumpkin Vinaigrette Based with Banana Vinegar, Figs Cured with Mezcal Dried Green Apple, Crispy Bacon and “Corazon de Mantequilla” Cheese

BOCOLES
Yellow Corn Dough with Duck Lard, Raw Green Tomatoes Sauce
Duck Confit, Pickled Red Onion with Cured Cactus, Creole Coriander

TUNA TARTAR
Marinated Tuna with Dijon Mustard, Crispy Vegetables with Capers and Green Olives

ROASTED CREAM TOMATOES
Sautéed Pumpkin with Confit Tomato, Pumpkin Seed and Corn
Blue Corn Tile, Valladolid Longaniza and Cotija Cheese Foam

MAYAN OCTOPUS
Braised Octopus, Mashed Potatoes, Recado Negro Sauce
Xnipec Sauce with Pickled Radish and Baby Corn

MANCHAMANTEL
Pan Seared Foie Gras, Mole Manchamanteles, Fried Plantain
Molotes with Ramonetti Cheese, Sautéed Lemon Grasshoppers

MAIN COURSES

CATCH OF THE DAY
Cooked in Pagua Butter, Roasted Cauliflower Puree, Chaya with Cumin Emulsion Bean Salad with Green Tomatoe and Xcatic Chili Sauce

FETUCCINI WITH SHRIMP
Shrimp Sautéed with White Wine, Spicy Pomodoro Pasta with Vegetables

MUSHROOMS AND SEA SCALLOPS RISOTTO
Creamy Rice with Sautéed Sea Scallops, Seasonal Mushroom Juice

LOBSTER
Lobster Bisque with Mezcal, Charros Beans Sauce, Guajillo Sauce
Pure and Red Rice, Clarified Butter, Flour Tortillas

CHICKEN PARMIGGIANA
Parmesan Chicken Breast
Accompanied with Mashed Potatoes and Gratin Broccoli

MEXICAN HAIRLESS PIG
Confit Mexican Hairless Pig, Cochinita Pibil Reduction
Xpelon Beans, Cabbage and Carrot Salad with Sour Orange Juice

GRILLED RIB EYE
Accompanied with Douphine Potato, Caramelized Onion, Gratin Asparagus

RACK LAMB WITH DARK BEER SAUCE
Pan Seared Rack Lamb, Dry Chilies Sauce with Dark Beer Reduction, Mashed Potatoes Prepared with Cotija Cheese and Lemon, Guacamole, Fresh Seasonal Salad

ROSSINI FILLET
Pan Seared, Black Truffle Sauce, Accompanied with Sautéed Spinach and Mushrooms

TRES LECHES

Almond Cake, Vanilla Chantilli, Peach Textures
Blackcurrant Yogurt Ice Cream

CHOCOLATE AND COFFEE

Chocolate Mexique Coulant with Pot coffee
Walnut Sorbet, Orange Ice Cream

TRADITIONAL MEXICAN CHURROS

Coconut Sauce, Eggnog and Chocolate

CARIBBEAN CREAMY

Mango with Passion Fruit, Pineapple Compote
Orange Caviar, Mango

PONCHE DE FRUTAS

Cinnamon Mousse, Prune Confit with Hibiscus Flower

MARQUESITA YUCATECA

Crispy Crepe, Edam Cheese Textures, white Cream

TIRAMISÚ

With Amaretto Liquor and Dark Chocolate

CHOCOLATE BROWNIE

Vanilla Ice Cream

L
i
v
e

C
a
m