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
Desserts
Download
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
MI TIERRA SALAD
Tubers Baked with Fine Herbs, Red Lentil Salad, Burnt Creole Avocado
Veracruz Pineapple Vinegar, Quelites Salad
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
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
MUSHROOM SOUP
Mushrooms Textures, Huitlacoche Stew
Seasonal Mushroom Juice Scented with Chipotle and Epazote
BLUE CRAB
Blue Crab in Tempura with Recado Blanco Sauce, Served  with Handmade Tortilla, Lentil Stew, Fresh Seasonal Salad, Red Raw Sauce
BEEF MARROW WITH ESCAMOLES
Corn Infladita, Refried Beans, Sautéed Vegetables, Smoked Marrow with Green Sauce
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 COURSE
TUNA CARNITAS
Tuna Carnitas, Holy Leaf Green Mole, Grilled Vegetables
Purslane Salad and  Onion Powder
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
TOTOABA
Watercress Cream with Dutch Cheese, Caramelized Cambray Onions Compote With Ancient Mustard, Xcatic Chili Mayonnaise, Sweet Potato Chips
LOBSTER
Lobster Bisque with Mezcal, Charros Beans Sauce, Guajillo Sauce
Pure and Red Rice, Clarified Butter, Flour Tortillas
LASAGNA
Spinach Pasta, Bolognese, Bechamel Sauce, Parmesan and Mozzarella Cheese
CHICKEN PARMIGGIANA
Parmesan Chicken Breast.  Accompanied with Mashed Potatoes and Gratin Broccoli
CHICKEN WITH MOLE SAUCE
Grilled Chicken Breast with Poblano Mole Sauce and Mexican Rice with Vegetables
MEXICAN HAIRLESS PIG
Confit Mexican Hairless Pig, Cochinita Pibil Reduction
Xpelon Beans, Cabbage and Carrot Salad with Sour Orange Juice
RIB EYE HUARACHE
Smoked Rib Eye, Pasilla Chili Reduction, Grilled  Vegetables with Panela Cheese, Avocado, Beans Pure and  Chorizo Powder
GRILLED RIB EYE
Accompanied with Douphine Potato, Caramelized Onion, Gratin Asparagus
BEEF CHEECK BARBACUE
Cooked in Agave Leaf, Guajillo Chili Pepper, Guacamole
Radish Onion and Coriander Salad
FLANK STEAK
Oaxacan Yellow Mole, Burnt Banana Pure, Dry Noodle Pasta
With Ocosingo Cheese, Crunchy Banana
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

 

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

C
a
m