Welcome to Restaurante Flor y Canto MR
Main Dish
FISH AND SHELLFISH |
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| P/F1 | The Bass to the Pork crackling |
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| (Empanizado with pig pork crackling and accompanied by guacamole on esquites sauce) | ||
| P/F2 | Guachinango Oaxaqueño | |
| (Cooked in banana leaf, chili pasilla, fried tortilla with lived onion is served with refried beans and nopals) | ||
| P/F3 | The Flooded Shrimps | |
| (Stews of garlic with our sauce of chilis and garnished target of beans to the tequila and white wine) | ||
| P/F4 | Salmón Hojaldrado | |
| (stuff of shellfish with sauce of prawns, covered with pasta puff-pastry and pearls of vegetables like garnish) | ||
| P/F5 | The Fish Trims Glass Roasted | |
| (On mushrooms, nopals, poblano cracks and onion cambray soteados in achiote and chilmole) | ||
| P/F6 | The Prawns to the fathoms and wet of garlic | |
| (In green rice of cilantro and male fried banana) | ||
| P/F7 | The padded crepas of shrimp | |
| (Crepas of corn, on guajillo sauce and it came foamy grated with manchego) | ||
| P/F8 | The Squids four chilis | |
| (Golden in iron, taken a bath with sauce of dry chilis, in cuitlacoche rice with jicama and pineapple) | ||
| P/F9 | The French tuna | |
| (With bed of potatoes to the rosemary and sauce of mustards dijon and old) | ||
| P/F10 | Mexican cod | |
| (Prepared with olive tree, chilis gueros, potato cambray, almonds, raisins, roasted peppers, white wine and parsley) | ||
MEATS AND BIRDS |
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| P/F11 | Campirana | |
| (Ribbon of head fillet, marinated to the fine grasses, with red enchiladas, cheese roasted panela and guacamole) | ||
| P/F12 | The head Savanna | |
| (Covered with cuitlacoche cooked with sausage and grated to the manchego, garnished with fought bulls chilis and nopal Mousse) | ||
| P/F13 | The turkey Leg to the oven | |
| (Padded of verdolagas with green sausage of almonds and curd on their juice in blackberry to the wine tint) | ||
| P/F14 | The Padded of Huazontles | |
| (Chicken breast in lemon juice and spices, with custard of beans, on pasilla sauce) | ||
| P/F15 | The Other of Peppers | |
| (Chicken breast with filler of peppers, in creamy sauce of mushrooms and mashed potato to the olive tree) | ||
| P/F16 | The Chicken Locket | |
| (Fresh breast with tape of turkey bacon, bed of sauce of cheese, glazed carrots | ||
| and puree of spinaches) | ||
| P/F17 | The One Marinated | |
| (Arrachera of head fillet, marinated with garlic in our marinade with mushrooms, mushrooms and nopals) | ||
| P/F18 | Wellington | |
| (Classic head fillet with base of goose paté and duxell of mushrooms in madeira sauce) | ||
| P/F19 | The Duck in tamarind sauce | |
| (Duck preserved maplé, with puree of green apple and potato, sprinkled of fritters of vegetables) | ||
| P/F20 | Blue Cheese | |
| (Fillet of head butterfly, covered with sauce of blue cheese, potatoes to the French, and vegetables butter) | ||
| P/F21 | Stewed chest (Of veal, in their juice with wine tint and chili blackberry accompanied by padded potato) | |
| - Entrances |
| - Creams Soups and Pastas |
| - Main dishes |
| - Canapes |
| - Desserts |
| - Prices |
Note: To know the price of each plate you will write down the key and to check in our list of prices
