Personal Chef Raul
Tulum, Q.R., Mexico
this is a medley of great dishes that i like to put in the seasonal menu having a great time to have the best local ingredients and one of the best roll so we can deliver you a great experience ....enjoy so much!
Appetizer 
Emblematic beet salad with roots and a ginger beet vinagrette.organic local herbs
Great citrus salad with organic local veggies of the region.
Selected avocadoes with hero loom tomatoes, coriander pickles, extra virgin olive oil
medley of different shells such as oysters,chocolatas clams, mussels,abalone, pata de mula clam, scallops, razor clams.
Prawn salad with organic orchards from la Milpa organic products, citrus vinaigrette.
its a medley of different tostadas such as: tuna, mussels, prawns, clams, marinated snaper, smoked salmon, crab(seasonal)
its a great scabeche with different seafood
based on the freshest catch of the day, and mango.
Extra virgin olive oil Confit tuna belly, with preserved tomatoes, Romescu sauce on whole wheat chia crust.
Main Course 
Catch of the day roasted with butter and lime, passion fruit sauce on a quinoa timbal and seasonal vegetables
lamb chops cooked slowly with garlic and rosemary, we offer this dish with a great medley of sides
Tuna marinated with a citrus base , to Easter garlic and a great micro salad