Casi Cielo Menu

(Chips & Salsa).

Avocado, Greens.

Aioli chile caribe, lemon zest, Cotija cheese, chile powder, chicharrón

Butternut squash soup with chipotle and pumpkin seeds.

Fried plantains with manchego cheese and salsa de mole rojo.

Butternut squash soup with chipotle and pumpkin seeds.

Hoja santa rolls with oaxaca cheese, arugula, tomatoes,microgreens, truffle oil

Grilled chicken, kale, corn, portobello mushrooms, tomatoes with tamarind vinaigrette

Marinated with caramelized salsa macha, mango pico de gallo

Goat cheese, strawberries, tomatillo, vinagreta de fresa

Chicken,Tamarind sauce, Onions, cilantro and avocado pure, nuts.

(Fish) Mahi-mahi tempura, coleslaw, carrots, chile powder, chipotle aioli, taquera sauce

Two portobello taco servings with options for rice, beans, or excluding either.

Steak* taco, served with salsa pajarraca, cilantro, onions and guacamole.

(Bone Marrow) Roasted beef bone marrow, lamb with chimichurri and hand made tortillas

(Charcoal Grilled Prawns) Charcoal prawns, oil green chile habanero, mashed potato.

Grilled chicken, salsa de chile guajillo, gratinated with manchego and cotija cheese, avocado. Served with potates and plantains

Poblano pepper filled with duck, prawn and cheese. Garnish with poblano cream sauce and chicharrón

Outside skirt steak*, sautéed onions, chimichurri, rustic potatoes and black beans.

Confit duck served with a rich, semisweet black mole sauce, often accompanied by sesame seeds, crema, queso fresco, basmati rice, and warmed tortillas.

Soft flour tortilla filled with a blend of melted cheeses, tailored for a kid's palate.

Postre de verano typically consists of a refreshing, seasonally inspired dessert, often featuring fresh fruits and light, creamy elements to encapsulate the essence of summer.

A warm chocolate cake with a molten center, often accompanied by vanilla ice cream.