

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.



Menu

DINNER

VEGETARIAN

SEPTEMBER'S SPECIALS

DESSERTS

 Download

salad

BAJIO BURRATA
Burrata Cheese, Heirloom Tomato, Roasted Peach
Hoja Santa Pesto, Rucula, Grilled Avocado

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

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

BLACK AGUACHILE
Deep-sea Shrimp, Cucumber, Avocado, Green Apple
Jicama, Coriander, “Ponzoña” Sauce

SOUP AND CREAM

CHILPACHOLE
Seafood Broth, Crab Cake, Creole Corn “Chochoyotas” and Sautéed Shrimp

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

APPETIZERS

SOFT SHELL CRAB TACO
Blue Corn Tortilla, Soft Shell Crab in “White Recado” Tempura
Tamarind and Poblano Chile Mayonnaise

BEEF TONGUE TACO
Blue Corn Tortilla, Slow Cooked, Raw Green Sauce
“Pico de Gallo” Salad and Avocado

FOIE GRAS
White Mole and Black Mole of Ashes, Fried Plantain and Green Plantain Crunchy

BONE MARROW WITH ESCAMOLES
Grilled with Chimichurri, Escamoles Sautéed with Epazote, Corn Tetelas Stuffed with Beans, Avocado Purée and Coriander

RANCHERO TAMAL
Guajillo Chilli Sauce , Organic Chicken, Acuyo and Purslane Weed

Main Course

FROM THE SEA

MAYAN OCTOPUS
Grilled Octopus with Chimichurri, Potato Purée with “Xcatic” Chili
Black “Recado” Sauce and Mini Roasted Corn

CATCH OF THE DAY
Pan Fried Fish with Butter, Sautéed “Esquite”, Cotija Cheese Sauce D.O. One Year of Maturing, Epazote Oil

LOBSTER
Shrimp “Mole”, Pineapple and Shallot Mexican Sauce, Sautéed Green Beans

STRIPED BASS GREEN MOLE
Grilled Striped Bass, Green “Mole” Sauce, Buttered Chayote and Verdolagas

FROM THE EARTH

TURKEY BALLOTINE
Sous Vide Turkey Ballotine, “Mole Poblano” Sauce
Mexican Risotto with “Martajada” Sauce, Steamed Vegetables

MEXICAN HAIRLESS PIG CONFIT
Peanut Mole, Xpelon Bean, Plantain, Creole Coriander

LAMB WITH PEPPER LEAF PESTO
Rack of Lamb, Beer and Dry Chili Sauce, “Hoja Santa” Purée

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

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

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

 Download

VEGETARIAN

BAJIO BURRATA
Burrata Cheese, Heirloom Tomato, Roasted Peach
Hoja Santa Pesto, Rucula, Grilled Avocado

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, Corn Truffle Foam and Blue Corn Tuile

MAIZOTO
Sautéed Mushrooms with Epazote, Creole Corn Esquites
Cotija Cheese Sauce D.O. One Year of Maturing Seasonal

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

 Download



Back to Top

SUN	MON	TUE	WED	THU	FRI	SAT