Our menus feature several Ariete signature dishes and change at the rhythm of the seasons, availability of locally sourced ingredients & the freshest produces from land & sea.
Visit often for our newest creations!
*Menus subject to changes
Appetizers
OSETRA CAVIAR 30g175
citrus crème fraîche, bay leaf churros
CRUDO*28
baja kampachi, local star fruit, jimmy nardello relish
GRILLED OYSTERS (2pc)15
uni butter, parmesan | bone marrow, chive
SWEETBREADS26
omestead yuca, sauce allemande, guasacaca
THE FARMER28
seasonal vegetables, goat cheese espuma, caramelized pepita praline
FOIE GRAS39
sour orange temptation caramel, plantain pave, cocoa nibs
Entrées
CHICKEN55
poussin, corn albufera, morels, crispy harina, green garlic, vin jaun
GROUPER49
ajiaco, fish sausage, causa, tropical tubers
SNAPPER42
crispy yuca, shrimp mousse, calabaza puree, mussel escabech
VENISON45
truffle twice baked potatoes, foie gras sauce diane, wild mushrooms
PORK 55
porcelet, clam pastel de arroz, lobster anticucho marinade
CANARD A LA PRESSE FOR TWO 160
14-day dry-aged duck breast, roasted calabaza tamal, wild mushrooms foie gravy, duck fricassée pastelitos
- limited availability -
- limited availability -
Desserts
FLAN16
candy cap mushroom, sambuca crema, coffee crumble
GUAYABA Y QUESO18
capuchinos, caramelized guava, taleggio
CHOCOLATE & STOUT19
manjari biscuit, malted milk crema, stout and cardamom ice cream, kumquat relish
VERSOS CLÁSICOS
165 per person
GRILLED OYSTERS
bone marrow, chive | uni butter, parmesan
CRUDO *
baja kampachi, local star fruit, jimmy nardello relish
THE FARMER
seasonal vegetables, goat cheese espuma, caramelized pepita praline
FOIE GRAS
sour orange temptation caramel, plantain pave, cocoa nibs
VENISON
truffle twice baked potatoes, foie gras sauce diane, wild mushrooms
FLAN
candy cap mushroom, sambuca crema, coffee crumble
VERSOS MODERNOS
205 per person
CAVIAR
mamey mille feuille, coconut creme fraiche
BAJA KAMPACHI *
cucumber, chili crumble, mango leche de tigre
FOIE TORCHON
homestead guava, caramelized white chocolate, tarragon
PORCELET
belly, lobster rice, clams, anticucho marinade
CARNE CON PAPA
oxtail, stuffed gnocchi, eel, roasted calabaza jus
SWEET FINISH
candy cap flan, guayaba y queso, chocolate & stout
ADDITIONAL COURSES
CANARD A LA PRESSE (+45 per person)
14-day dry-aged duck breast, roasted calabaza duck tamal
- limited availability -
- limited availability -
GUAVA & BEET20
vodka, italian bitter bianco, homestead guava, beet, pomegranate, lemon
BASIL & BERGAMOT22
black tea gin, bergamot, basil, fines herbes, lime, almond, egg white
MAMEY & RHUBARB20
white rum, italian aperitif, mamey, rhubarb, vanilla, lime, orange
MANGO & TAMARIND22
tequila, mezcal, mango, elderflower, tamarind, lime
CANDY CAP20
double grain whisky, candy cap mushroom, amaro blend, chocolate, orange, absinthe
Wine
We offer wine pairing options for all styles of dining, for any specific questions or requests about our wine selection please contact our lead sommelier
Isabel Ortiz Isabel.ortiz@arietehospitality.com
Isabel Ortiz Isabel.ortiz@arietehospitality.com

20% gratuity is applied to all checks
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions