Page loader

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
MEDITERRANEAN MENU
Desserts
Download
APPETIZERS

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

BAKED BEETROOT
Beet Slices, Hibiscus Flower and Dark Caramel Vinaigrette
Crackling Beetroot Leaves and Homemade Almond Cheese

BLUE CRAB
Blue Crab in Tempura with Recado Blanco Sauce, Served  with Handmade Tortilla, Lentil Stew, Fresh Seasonal Salad, Red Raw Sauce

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

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

BEEF MARROW WITH ESCAMOLES
Corn Infladita, Refried Beans, Sautéed Vegetables
Smoked Marrow with Green Sauce

 

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

TOTOABA
Watercress Cream with Dutch Cheese, Caramelized Cambray Onions
Compote with Ancient Mustard, Xcatic Chili Mayonnaise, Sweet Potato Chips

CHILEAN SEABASS
Holy Leaf Green Mole, Grilled Vegetables
Purslane Salad and  Onion Powder

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

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

BEEF CHEEK BARBECUE
Cooked in Agave Leaf, Guajillo Chili Pepper, Guacamole
Radish Onion and Coriander Salad

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

CHICKEN WITH MOLE SAUCE
Grilled Chicken Breast with Poblano Mole Sauce and Mexican Rice with Vegetables

 

Download

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

BURRATA

Burrata Cheese with Cherry Tomato
Arugula and Original Pesto a la Genovese

PASTA

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

LASAGNA
Spinach Pasta, Bolognese, Bechamel Sauce
Parmesan and Mozzarella Cheese

MAIN COURSE

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

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

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

Download

TRES LECHES CAKE
Almond Cake, Vanilla Chantilli, Peach Textures

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

TRADITIONAL MEXICAN CHURROS
Coconut Sauce, Eggnog and Chocolate

MARQUESITA
Crispy Crepe, Edam Cheese Textures, white Cream

TIRAMISÚ
With Amaretto Liquor and Dark Chocolate

Do NOT follow this link or you will be banned from the site!
L
i
v
e

C
a
m