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ramona restaurant

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.

Please keep our "Resort Elegant" dress code in mind at all of our restaurants for dinner. Gentlemen are welcome with trousers or dressy shorts, collared shirts and closed shoes. Ladies are welcomed with casual dresses or resort elegant evening wear.
Beach clothes and plastic sandals are not allowed.

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Menu

DINNER

VEGETARIAN

DESSERTS

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salad

BAJIO BURRATA
Burrata Cheese, Heirloom Tomato, Roasted Peach, Rucula
Grilled Avocado, Squash Blossom, Santo Tomás Olive Oil

CRUDO
Catch of the Day, ¨Leche de Tigre¨ made with Manzano Chili
Yuzu, Avocado, Pearl Onion and Epazote

ROASTED ORGANIC BEET
Labneh Cheese, Toasted Pistachio, Beetroot Ember-Baked
Citrus Zests, Lettuce and Melpona Bee Honey

BLACK AGUACHILE
Shrimp, Cucumber, Avocado, Red Onion, Heirloom Tomatoes
Coriander, “Ponzoña” Sauce, Green Apple

SOUP AND CREAM

CHILPACHOLE
Blue Crab from Ensenada, Creole Corn “Chochoyota”, Lime Confit, Red Onion

CORN CREAM WITH PERNOD
Fried Creole Corn with Epazote, Huitlacoche Foam and Blue Corn Tuile

APPETIZERS

MAIZOTO
Sautéed Creole Corn, Chicken Jus, Seasonal Mushrooms

SOFT SHELL CRAB TACO
Guajillo Chili Tortilla, Soft Shell Crab in White ¨Recado¨ Tempura
Coriander and Morita Chili Mayonnaise

MAYAN OCTOPUS
Octopus with Sautéed Chillies, Sweet Rice, Molcajete Sauce, Purslane

RANCHERO TAMAL
Sautéed Pasilla Chilli , Organic Chicken, Acuyo and Onion Powder

“CHAMIZO” CLAMS
Chocolata Clams, Sea Urchin Beurre Blanc, Provolone Cheese and Crumble

Main Course

FROM THE SEA

STUFFED PEPPER
Sautéed Seafood with Cherry Tomatoes, Oaxaca Cheese, Hollandaise Sauce and Morita Chili

CATCH OF THE DAY
Fish, Xcatic Chili Sauce, Potato Foam, Cotija Cheese D.O. One Year of Maturing

LOBSTER
Shrimp “Mole”, Pineapple and Shallot Mexican Sauce, Organic Vegetables

ZARANDEADO FISH
Charcoal Grilled Fish, Mayonnaise with Dry Pepper and Lime Confit
Rice and Xpelon Beans, Homemade Tortillas

FROM THE EARTH

DUCK MAGRET
Chilmole, Sweet Potato Purée, Local Vegetables in Pickled Sauce

MEXICAN HAIRLESS PIG CONFIT
Peanut Mole, Xpelon Bean, Plantain, Creole Coriander
Pickel Red Onion, Watermelon Radish

LAMB WITH PEPPER LEAF PESTO
Rack of Lamb, Beer and Dry Chili Sauce, Pepper Leaf Purée

DRY EGED RIB EYE
Potato Purée, Pasilla Chili Jus, French Green Beans
Roasted Onions and Chapulines Chimichurri

GRILLED SHORT RIB
Slow Cooked, Xico Mole and Charred Plantain Purée, Sautéed Seasonal Vegetables

ROASTED ORGANIC CAULIFLOWER
Almond Mole with Guajillo Chili, Aged Ramonetti Cheese
Creole Coriander and Chives, Nut Cream

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VEGETARIAN

BAJIA BURRATA
Burrata Cheese, Heirloom Tomato, Roasted Peach, Rucula
Grilled Avocado, Squash Blossom, Santo Tomás Olive Oil

ROASTED ORGANIC BEET
Labneh Cheese, Toasted Pistachio, Beetroot Ember-Baked
Citrus Zests, Lettuce and Melpona Bee Honey

CORN CREAM WITH PERNOD
Fried Creole Corn with Epazote
Huitlacoche Foam and Blue Corn Tuile

MAIZOTO
Sautéed Creole Corn, Chicken Jus, Seasonal Mushrooms

ROASTED ORGANIC CAULIFLOWER
Almond Mole with Guajillo Chili, Ramoneti Cheese
Creole Coriander and Chives, Nuts Cream

“AL AJILLO”MUSHROOMS
Mushrooms Mixture with “Guajillo” Chili and Garlic,
Roasted Leek Puree, Broccoli and Cauliflower Moss

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