ENTRADAS / APPETIZERS

·        MOUSSE DE BERENJENA EN SALSA DE CACAHUATE  .................................................     

Eggplant Mousse in a fresh roasted Peanut sauce.  

·        MOUSSE DE CALABAZA EN SALSA DE LIMA  .................................................................. 

Zucchini Mousse in fresh Lime Sauce.

·        PATE IN-TA ANA   ........  .......................................................................................................... 

An exquisite  Foie gras on a beet sauce mirror.

SOPAS / SOUPS

·        CREMA DE NARANJA AGRIA  .............. ...............................................................................  

      A very smooth delight of a vichyssoise with a touch of natural orange flavor, served                           nouvelle cuisine style. (Served Chilled)

·        CREMA DE KUÚM CON CUITLACOCHE   ……...………………………………………..    

Squash Soup: A speciality of the Mayan region: Hand-picked baby squash, black corn mushroom, poblano pepper with fried corn tortilla chips.

·        SOPA DE LIMA KATANCHEL   .............................................................................................  

Katanchel’s Home Delight Lime Soup: The exotic blend of chicken , home made tortilla corn chips and vegetables, with a speck of lime.

·        CREMA DE AGUACATE CON CAMARON Y QUESO DE CABRA   ................................  

Refreshing Avocado soup decorated with a touch of shrimp and fetta cheese served nouveau cuisine style. (Served Chilled)

  ENSALADAS / SALADS

  ·        ENSALADA DE POLLO KATANCHEL: Lechuga, Zanahoria, Apio, Aguacate y Pollo   .......   

Katanchel’s Chicken salad: Comes with: Lettuce, Carrot, Celery, Avocado and chicken.

·        ENSALADA DE JITOMATE Y QUESO FRESCO  “Al Pesto de Cilantro”   .........................  

A very refreshing tomato salad served with fetta cheese in a light cilantro paste.

·        ENSALADA DE AGUACATE, TORONJA, CAMARON  Y MAYONESA “ Grei” ..............  

 A very light summer salad served with avocado, lettuce, grapefruit, and shrimp in a grapefruit dressing. 

  PASTAS / PASTAS

·        FETTUCCINI AL CHAMPIÑON  ............................................................................................ 

Fettuccini with Mushrooms in a mild spicy sauce

·        FUSILLI A LA HOJA SANTA  ................................................................................................. 

Fusillis in Saute “Holy Leave”.

MARISCOS / SEA FOOD

·        CAMARONES AL ACHIOTE  .................................................................................................

Maya “Anato” Shrimps.

·        CALAMARES RELLENOS DE MARISCOS EN SALSA DE PAPAYA  ............................. 

Sea Food Stuffed Squids in papaya Sauce

·        CHILE RELLENO DE MARISCOS  ........................................................................................ 

Sea Food Stuffed Poblano Pepper in a Fetta Cheese Sauce.

Le presentamos nuestra carta de comida Yucateca renovada.

Solicite su comida Tipica favorita un día antes, con gusto la preparamos.

We present you  our Menu of Yucatecan Nouvelle style Cuisine with the acknowledgments of your House Chef, .... Please request your favorite typical dish a day in advance and we shall prepare it for you.  

PESCADOS / FISH

·        MERO EN SALSA DE MANGO KASTACAN  .....................................................................  

      Black grouper fillet in a special mango sauce.

·        MERO EN SALSA DE TAMARINDO  ................................................................................... 

Black grouper in tamarind sauce.

·         MERO A LA MILPA   .............................................................................................................    

Black Grouper “a la milpa” : Roasted Ratatouille with a grilled grouper fillet  on top of a home made corn tortilla accompanied with sautéed potatoes

·        CEVICHE DE MERO AL COCO  ............................................................................................ 

Ceviche served with marinated black grouper with coconut delights .

AVES / POULTRY

·        POLLO EN SALSA DE FLOR DE CALABAZA  .................................................................... 

Grilled chicken breast in squash flower sauce.

·        POLLO: “BEE BELT “ A LA HOJA SANTA   .........................................................................   

Grilled chicken breast Bee Belt in a “hoja santa” style.

·        POLLO EN PIPIAN YUCATECO Y PEPITAS  .......................................................................  

Chicken breast in Yucatequen pipian sauce topped with squash seeds.

CARNES / BEEF

·        SOLOMILLO AL TEQUILA O A LA CERVEZA YUCATECA   ........................................      

Fillet of Beef in Tequila sauce or Yucatecan Beer sauce.

·        TOURNEDO ESTILO POC CHUC  ........................................................................................ 

Tournedo Poc Chuc  style.

·        PUNTAS DE RES CHILIMOLE   ............................................................................................ 

      Beef  halves in “Chilimole” sauce: traditional Mayan magic sauce, accompanied                with  sautéed potatoes

·        COSTILLAS EN “COCHINITA PIBIL” ESTILO KATANCHEL  ........................................  

Pork Ribs in “Cochinita Pibil” Katanchel style. 

POSTRES / DESSERTS

·        CIRICOTES ESTILO KATANCHEL A LA SALSA INGLESA  ............................................ 

Nectar coated Ciricotes in a creme brulee sauce: a definite must try!

·        ISLA FLOTANTE CON ALMENDRAS TOSTADAS  ............................................................ 

A floating island with toasted almonds: remarkably delicious!

·        HELADO DE VAINILLA SOBRE SALSA DE NARANJA AGRIA  ...................................... 

A home made vanilla ice cream topped with sour orange sauce.

·        NIEVES: “CASA DE MAQUINAS”  ......................................................................................... 

Katanchel’s home made exotic sherbets and ice creams (depending on fruit season)

·        FRUTA FRESCA DE LA ESTACION   ...................................................................................  

Katanchel´s fresh fruits: Ripe from the tree, Right to your plate!

·         DULCE DE PAPAYA CON QUESO  ......................................................................................   

Sweet Papaya with cheese

Nuestro menú ofrece una variada gama de platillos, que reúnen ingredientes regionales, tradicionales de todo México y acentos gastronómicos del mundo entero.

Todos ellos se preparan al momento y con métodos artesanales, mediante un programa de capacitación de cocineros locales.

Our menu offers a selection of delicious dishes made with regional ingredients traditional of México and gastronomic accents of the International Cuisine.

All of them are home made with artisan methods, by local cooks trained in Katanchel.

FINE CHAMPAGNE

LOUIS ROEDERER CRISTAL 1989

MÖET & CHANDON DON PERIGNON 1990

VEUVE CLICQUUOT PONSARDIN

VINOS BLANCOS DEL PAIS

CHÄTEAU DOMECQ 1996

RESERVA REAL DOMECQ 1993

CHENIN COLOMBARD MONTE ANIC 1996

LA CETTO COLOMBARD

LA CETTO CHARDONAY

VINOS BLANCOS DEL MUNDO

NOTEAMERICA
MURRITA’S WELL 1991

CHARDONNAY ACACIA CARNEROS 1993

CHARDONNAY IVAN TAMAS 1992

SUNDIAL FETZER 1995

CHILE
CHARDONNAY SAN JOSE SELECCION 1995

FRANCIA
CHABLIS LOUIS LÀTOUR

MAITRE D’ESTOURNEL 1994

CHARDONNAY ARDECHE LOUIS LATOUR 1994

ITALIA
GAVI PRINCIPESSA 1994

ESPAÑA
HEREDEROS DEL MARQUEZ RISCAL RUEDA 1994

VINOS TINTOS DEL PAIS

CABERNET SAUVIGNON MONTE XANIC 1994

MERLOT MONTE XANIC 1994

CHÂTEAU DOMECQ 1991

CHÂTEAU DOMECQ 1992

PETITE SIRAH

VINOS TINTOS DEL MUNDO

ESPAÑA
MARQUES DE RISCAL RIOJA 1993

NORTEAMERICA
CABERNET SAUVIGNON IVAN TAMAS 1994

CHILE
CLOS SAN JOSE CABERNET SAUVIGNON 1996

FRANCIA
CHATEAU GLORIA ST. JULIEN 1992

MAITRE D’ESTOURNEL 1995

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