CLAM SHELL WITH MELTED CHEESE
Sauteed in garlic and chili topped with melted cheese accompanied
by flour tortilla
A delicious tomato sauce, epazote, octopus and pork fried skin
on guacamole green sauce
Fried fish sticks with hot red sauce, pico de gallo and rustic
Smoked marlin, pickled cabbage and pickled red onion.
Dried tortilla with tuna and Serrano chili, marinated with black
and rustic avocado sauces.
BAMBOO SHRIMP AVOCADO
Thinly sliced fresh avocado stuffed with shrimp, cilantro,
mayonnaise and annatto oil
A THOUSAND PEAR LEAVES
Thin slices of pears with baby spinach, creamy goat cheese,
caramelized almonds stumbles, dried cranberries
and honey mustard vinaigrette.
Organic lettuces mixed with smooth avocado, radish, corn
chambray, panela cheese and crispy tortilla with basil
and cilantro dressing.
Grilled Eggplant with tomato, mozzarella and rustic basil
and cilantro pesto.
NAVIOS MUSHROOMS SALAD
Wild mushrooms seasoned with red onion, roasted oregano ,carrots,
peppers, on lettuce and spinach, seasoned with oregano
vinaigrette and olive oil.
CEVICHES, TIRADITOS & AGUACHILES
Shrimp seasoned with lime, oregano, mango, cucumber, avocado,
radish sprouts, crisp shot of clamato chaya and oysters.
Fish seasoned with fresh lime juice, marinated with a combination
of cilantro, basil and serrano chili, and served with banana chips.
OCTOPUS CARPACCIO AND PICKLED MUSHROOMS
Thin slices of marinated octopus and organic mushrooms, marinated
with sour orange, garlic and chili oil, avocado
and toasted oregano cloud.
Seafood combined with the NAVIOS house recipe, accompanied by
avocado and clam juice.
FRESH TUNA TIRADITO
Fresh tuna loin on slices of cucumber, sunflower sprouts, fried
leek sauce marinated with clam sauce.
BLACK AGUACHILE SHRIMP, OCTOPUS AND SQUID
Pickled tiger’s milk, squid ink, cucumber, avocado, radish
sprouts and cilantro.
TOMATO CAPUCCINO AND SALMON CHICHARRON
Fried salmon skin with dill foam and garlic oil.
CLAM CHOWDER AND ASPARAGUS
Clam base with white wine, herbs and asparagus juice, accompanied
by grilled rustic bread.
With the house recipe..
Catfish broth with tomato confi base, epazote, garden vegetables
and garlic and thyme oil.
SCALLOP AND CLAM BIRRIA
The Chefs Best …
SEABASS AL PASTOR
Served on pineapple carpaccio, mashed avocado and raw green sauce.
Octopus marinated with pickled chili at the grill, pickled
vegetables and cilantro rice.
CILANTRO-CRUSTED SALMON and SALSA RAITA
Salmon Fillet with cilantro crust, cumin, pumpkin seed,
accompanied panco yogurt, cucumber and mint sauce.
Salmon and halibut marinated in mojo epazote, cilantro and almonds
on cilantro risotto and smoked pepper sauce.
Baked Seabass with fennel crust, parsley and vegetable flakes
Fresh baked seabass with fennel crust, parsley, orange, thyme panko
on potatoes and vegetable flakes.
Fried Fish (hogfish)
The chef’s specialty with a variety of sauces and garnishes.
VERACRUZ STYLE FISH
Fish fillet with pepper sauce, capers, olives, peppers and white
wine and gueros chiles , served with cilantro rice.
Marinated tuna loin with black local spices , balsamic, accompanied
by baby Arugula, avocado and caramelized onions.
Mixed seafood stew cooked au gratin baked in a casserole with Oaxaca
cheese and epazote.
Grilled shrimp fillet marinated with garlic oil, accompanied
by mango chimichurri and grilled vegetables.
Fish and shrimp to taste.
With garlic oil, coconut, with garlic and ajillo chile, tequila,
Fresh medallion tuna marinated in soy sauce, Worcestershire sauce,
garlic and spices accompanied by grilled vegetables
and butter sauteed potatoes.
PAN DE CAZON
Corn tortilla fried with beans and hogfish in a tomato sauce
Steam cooked grouper topped with shrimp,spinach bacon, cheese and cream.
NAVÍOS special lobster
GRILLED SCALLOPS STEAK WITH TRUFFLE PUREE
Served with creamy mashed potatoes with Mexican truffle huitlacoche,
crispy parmesan and roasted asparagus
FILET MIGNON IN A TAMARIND SAUCE.
Filet mignon wrapped with bacon, accompanied with fresh vegetables
sauteed in a tamarind sauce and a little touch of guajillo chili
PROVENCAL RACK OF LAMB WITH SAUCE THYME AND WILD MUSHROOMS
With fine herbs crust, Indian walnut, served with mashed parsley
potatoes and sauteed vegetables.
BREADED CHICKEN AU GRATIN
With mozzarella cheese, arugula and fresh tomatoes.
CHICKEN BREAST WITH GOAT CHEESE AND POBLANO CHILE SAUCE
Chicken breast stuffed with goat cheese with epazote poblano sauce.
SURF & TURF
Garlic salted shrimp served over a skirt steak au gratin with
chihuahua cheese accompanied with sauteed vegetables.
Casse mixed seafood sauteed with tomato, white wine and a touch
of chile de árbol, all scented with Mexican herbs.
THE THREE CHEESE PENNE WITH SHRIMP
Topped with chili flakes and grilled bread.
BAKED STUFFED POTATO
Baked potato stuffed with mushrooms, asparagus, zucchini, peppers,
spinach gratin with mozzarella and arugula salad.
PORTOBELLO MUSHROOM WITH CHEESE FONDUE
Grilled portobello mushroom marinated in herb oil, stuffed with
stewed vegetables and artisan cheese fondue.
STUFFED POBLANO CHILLI WITH QUINOA & VEGETABLES.
served with black bean sauce and cheese.
*Ask your server if you prefer a vegan dish.
Coffe and Desserts
AMERICANO – ESPRESSO
Delicious coffee Espresso seasoned with black pepper and liquid cocoa
Coffee with cinnamon and orange essence, milk and Frangelico’s liqueur
LATTE BAILYS (HOT)
Our delicious combinations of Baileys Espresso coffee and milk
DON JULIO ESPRESSO (HOT)
Espresso coffee with milk and a touch of aged tequila
With essence of almonds and coconut ice cream
Black coffee with xtabentun liqueur and coconut ice cream
Espresso COFFEE WITH LICOR 43
THREE CHEESE CREME BRULEE
With caramelized figs
with bananas, custard caramel and vanilla ice cream
With butter and goat cheese, amaretto caramel, eggnog ice cream
and caramelized pumpkim seed
PIÑA COLADA TAPIOCA
Tapioca cooked with coconut milk and spices accompanied with
mango ice cream.
FLAN OF THE HOUSE
Cream caramel with a special touch of cheese
LEMON PIE “A MI MANERA”
Sponge cake with creamy cheese and lemon ice cream
A SELECTION OF ICE-CREAM