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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, collared shirts and closed shoes, and ladies are welcomed in resort elegant evening wear.
Menu
DINNER
VEGETARIAN
DESSERTS
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salad

MILPA SALAD
Quelites Vinaigrette, Smoked Corn, Mix of Colored Corn and Xpelón Bean
Ground Bean, Zucchini, “Corazon de Mantequilla” Cheese

KING KAMPACHI RAW
Citrus Xe ́Ek, Kampachi Tiradito with Mexican Chilli
Cucumber Habanero Slush, “Leche de Tigre” Foam, Black Garlic Purée

GARDEN SALAD
“Cilantro Criollo” Pesto, Burrata Cheese, Heirloom Tomato
Concasse Tomato, Chard Stems

BAKED BEETROOT
Hibiscus Flower Vinaigrette, Fried Beetroot Leaves and
Homemade Almond Cheese

SOUP AND CREAM

CHILPACHOLE
Edible Crab “Chilpachole”, Pan Seared Scallop and Shrimp
Pickled Onion, Mashed Potato with “Chipotle” Chilli, Shrimp “Chicharrón”

TOMATO CREAM
Roasted Tomato Cream, Sautéed Pumpkin Seed,
Corn and Local Pumpkin, “Cotija” Cheese Foam, Blue Corn Coral

APPETIZERS

SHELL CRAB TACO
Lentils Stew, Blue Crab in Tempura with “Recado Blanco”, Fresh Lettuce, Avocado Purée and “Martajada” Sauce, Handmade Blue Corn Tortilla

PORK BELLY TACO
Sour Orange Glace, Sous Vide Pork Belly, Avocado, Mexican Sauce, Grapefruit Peel Purée, Handmade Blue Corn Tortilla

CHAMOY FOIE GRAS
Hibiscus Flower Chamoy, Pan Seared  Foie Gras
Duck and “Guajillo” Chili Brioche, Peach, Apple and Mezcal Compote

MAYAN OCTOPUS
Annatto Sauce and “Recado Negro” Sauce, Roasted Pineapple Purée
Local Avocado Salad

XPELÓN BEAN TAMAL
Fried Tomato Sauce, “Xpelón” Bean and “Chaya” Leaf Tamal
Parsnip and “Cotija” Cheese Purée, Mexican Wild Greens

BEEF MARROW WITH ESCAMOLES
“Chinicuil” Sauce, Escamoles Tlayuda, Bean Purée, Grasshopper Powder, “Serrano” Chilli and Creole Cilantro

Main Course

CHILEAN SEABASS
Green “Pipián”, Sauteed Vegetables, Purslane and Watercress Salad
Black Onion Powder

CATCH OF THE DAY
“Pasilla” Chili and “Epazote” Nage, Sautéed Chard
and “Chorizo” Almond Crust

LOBSTER POZOLE
Red “Pozole”, Grilled Lobster, “Cacahuazintle” Popcorn
Avocado, Lettuce, Radish, Creole Cilantro

CORNISH HEN
“Coloradito Mole”, Cornish Hen Stuffed with Sautéed Spinach
Buttered “Chayote” and Green Beans

DUCK MAGRET
“Manchamantel Mole”, Molote of Fried Green Plantain Stuffed with “Ramonetti” Cheese, Purslane Salad

MEXICAN HAIRLESS PIG CONFIT
“Chilmole” and Pig Juice, “Chochoyotas” Corn with “Epazote”
Creole Cilantro, Pickled Red Onion, Watermelon Radish

KOROBUTA PORK CHOP
“Adobo de Cochito”, Pea Puree, Sautéed Pea with Garlic
Mexican Red Rice “Chicharrón”, Radish

LAMB DUO
Lamb Juice, Pan Seared Lamb Rack and Lamb Leg Ingot, Chickpea and Green Pepper Purée, Carrot and “Chipotle” Chili Purée, Sauteed Vegetables

BEEF TONGUE
Pasilla Chili Juice, Sous Vide Beef Tongue
Mashed Potato with Old Mustard, Roasted Cambray Onion.

VEAL CHEEK BARBECUE
Mexican Barbecue Sauce,  Cooked in Agave Leaf and “Nopales”
“Guajillo” Chili Paper, Avocado Purée, Radish, Onion and “Cilantro” Salad

PAN SEARED BEEF FILLET
“Chichilo Mole”, Onion Cream, Pumpkin Seed Powder, Roasted Chilacayotes

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

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APPETIZERS

MILPA SALAD
Quelites Vinaigrette, Smoked Corn, Mixture of Colored Corn and Xpelón Bean, Ground Bean, Zucchini
“Corazon de Mantequilla” Cheese

GARDEN SALAD
“Cilantro Criollo” Pesto, Burrata Cheese, Heirloom Tomato Concasse Tomato, Chard Stems

BAKED BEETROOT
Hibiscus Flower Vinaigrette, Fried Beetroot Leaves and Homemade Almond Cheese

XPELÓN BEAN TAMAL
Fried Tomato Sauce, “Xpelón” Bean and “Chaya” Leaf Tamal, Parsnip and “Cotija” Cheese Purée, Mexican Wild Greens

TOMATO CREAM
Roasted Tomato Cream, Sautéed Pumpkin Seed, Corn and Local Pumpkin, “Cotija” Cheese Foam, Blue Corn Coral

MAIN COURSE

ROASTED COLIFLOWER
Green “Pipián”, Sauteed Vegetables, Purslane and
Watercress Salad, Black Onion Powder

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

HIBISCUS TACOS
Homemade Corn Tortilla, Refried Mexican Style Hibiscus Flower
Guacamole and “Martajada” Sauce

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TRES LECHES
Almond Cake, Vanilla Chantilli, Peach Textures
Blackcurrant Yogurt Ice Cream

CHOCOLATE AND COFFEE
Chocolate Mexique Coulant with Pot coffee
Walnut Sorbet

TRADITIONAL MEXICAN CHURROS
Coconut Sauce, Eggnog and Chocolate

MARQUESITA YUCATECA
Crispy Crepe, Edam Cheese Textures, white Cream

ICE CREAM SELECTION

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