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Jaso Restaurant

Restaurant américain, Bar et Boulangerie$$$$

Polanco, Mexico

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Jaso Restaurant

8.3^/10

450

publication d'évaluations

242 Photos

Menu

Menu 6

Menu

Testing menu 888

Wine pairing 735

Entrees‏

Creamy Mozzarella Burratta, Accompanied by Heirloom Tomato, Artichokes, Olives and Toasted Pistachios.

Half Moon Scallop From Michoacan Served with a Roasted Baby Eggplant, Jurel Sashimi with Jalapeno.

Jumbo Shrimps Served with a Green Grass Bouillabaisse, Parsnips and Iberian Ham.

Foie Gras Ravioli with Black Truffie Sauce, Raspberries, Shaved Venezuelan Chocolate and Parmesan Reggiano Cheese.

Sepia From Yucatan Over a Jumbo Crabmeat, Peanuts and Vietnamese Accents.

Medai Oysters From Baja with a Japanese Chowder, Miso Broth, Potatoes and Yellow Corn..

Fresh Tortellini Homemade Filled with Emmental Cheese and Caramelized Onions, Served with an Onion Broth.

Calamari Dumpling Filled with Baby Shrimp and Crabmeat with Spices, Foam of Parmesan Cheese and Squid Ink Vinaigrette

Main Course

Salmon Served with a Creamy Shiitake Mushrooms Risotto, Asparagus and a Black Truffle with Dashi Sauce.

Pork Loin Glazed with Organic Honey, Served Over a Red Cabbage Marinated in Balsamic Vinegar, Caramelized Peaches.

Fresh Pasta Filled with Artichokes, Oxtail Cooked in Red Wine with Balsamic Vinegar, Shiitakes Mushrooms, Kale and Pecorino Cheese.

Grilled Kobe Wagyu Served with Mushrooms, Yukon Potato Puree and Fresh Spinaches.

Atlantic Halibut Served with Chirivia Puree, Caper Sauce with Lemon Accents.

Roasted Rack of Lamb Over a Creamy Barley Risotto, Dried Fruits and a Rosemary Sauce.

Short Ribs Marinated in Cacao and Spices, Cooked for 18 Hours with Red Wine Sauce, Steamed Vegetables, and Potato Purée

Fruit Dessert‏

Apple Confit Baked for 24 Hours, with a Crunchy Nut Pasfe, Creamy Caramel Served with a Delicious Mexican Cinnamon Ice Cream

Sweet Warm Polenta Bru Lee, Served with a Polenta Biscuit, Cranberry Sauce and a Maple Cloud.

Tasting of Ice Cream and Sorbets Homemade.

Baby Carrot Cake Accompanied by a Mascarpone Cheese Foam, Pineapple Sauce with a Carrot and Ginger Bubbles.

Exquisite Papantla's Vanilla Creme Brolée, Poached Pear Over a Crunchy Pate Sucree with Warm Dehydrated Fruit Compote.

Tasting Dessert 2 Different Kinds Fruit and Chocolate.

Chocolate Dessert

Chocolate Napoleon with Thin Layers of Milk Chocolate Filled with Chocolate Mousse and Golden Caramel and Roasted Peanuts.

Chocolate Tart with Belgian Milk Chocolate Ganache, Mascarpone Semifreddo and Coffee Granite

Irresistible Colombian Chocolate Brownie with Hazelnut Mousse and Creamy Belgian Chocolate Ice Cream

Warm Chocolate Brioche Pudding Over a Guayaquil Chocolate and a Pistachio Ice Cream.

Colombian Chocolate Tart Filled with Caramelized Pecans, on Vanilla From Papantla Cloud.

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Recherches connexes

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