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Captura de pantalla 2021-05-19 a las 10.28.01 p.m.

APPETIZERS

 

Butternut squash “tamal”, green apple “tabil” and cream-avocado

 

Creamy polenta, parmesan cheese and epazote pesto

 

Tun tartar, serrano pesto, avocado, cilantro y green apple

 

Octopus salpicon, beet”charmula”, jicama, organic greens and red onion

 

Red cabbagge “pibil” on potato-saffron sauce

 

Fried cauliflower, sesame seed dip and salsa “macha”

 

Roasted veggies with aubergine sauce, golden raisins, apricots and pumpkin seeds

 

Fried calamari with cambray potato-camote mix,
garilc aioli and chile ancho oil

 

SALADS

 

Local burrata with grilled pear & apples, pistachio pesto, arugula y purple basil

 

Hidropónics mixed greens, fennel bulbs, parmesan cheese, Caesar dressing
and tomato croutons

 

Bowl of Couscous, chick peas, cucumber, Kalamata olives and feta cheese

 

PASTAS & PIZZAS

 

Beet pasta “Parpadelle” with sauteed squash, thyme, mint, local aged cheese and fennel seeds

 

Tagliatelle with homemade cured bacon, green peas and mascarpone

 

Spinach-cheese ravioli with beurre blanc emulsion, sage and hazelnuts powdered

 

MargheritaPizza with Heirloom tomato, mozzarella cheese and fresh basil

 

ProsciuttoPizza withPadua cheese, fennel bulbs and truffle oil

 

Homemade Sausage Pizza with Fontina cheese, confit garlic and red onion

 

Seasonal Veggies Pizza with tomato sauce and fresh orégano

 

 

MEAT, POULTRY & SEA FOOD

 

Chick pea Hummus, cracked corn tabuleh and braised beef ossobuco

 

Rib eye Burger (180 gr) caramelized onions and cheddar cheese

 

Braised brisket Burguer, Morrocan BBQ sauce, provolone cheese and elote asado dressing

 

Catch of the day (180 gr) spice cured “king kampachi”, peanut sauce and green frites

 

Grilled Salmon (180 gr) marinated in pomergranate masala, red harissa and asparagus

 

Chicken Briouat (phyllo pasta triangle) and chile ancho-muhammara sauce

 

Pork Porterhouse (400 gr) on babaganoush, sun flower seeds and confit potatoes with saffron

 

Braised New York (350 gr) glazed with serrano jelly, fava bean puree and zaatar

 

 

#rooftopfatimasiete        @Fatima 7 Rooftop