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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.

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Menu

Dinner

Desserts

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
Fried Beetroot Leaves and Homemade Almond Cheese

SOFT SHELL 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 Cilantro

ROASTED TOMATOE CREAM
Sautéed Pumpkin with Confit Tomato, Pumpkin Seed and Baby Corn
Dry 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 Course

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 Puree
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 OF LAMB WITH DARK BEER SAUCE
Pan Seared Rack of 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

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