7 Day Restaurant Menu
Eating is an act of celebration at Xinalani. We cook with love, and believe that every meal should be an opportunity to nourish both body and soul. After all, food is one of the main sources of prana: the vital life energy that fuels our physical and mental wellbeing.
Saturday
Breakfast
- Chopped fruit, unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Vegan almond pancakes with berry compote
- Banana bread
- Roasted tomato stuffed with lentils and goat cheese
- Plain scrambled eggs
- Vegan scrambled eggs with tofu
Lunch
- Vegan Poblano pepper cream soup
- Mixed greens, radicchio, red onion and cherry tomato salad with coconut vinaigrette
- Jicama, cucumber, mango and fresh cilantro salad
- Quinoa with veggies
- Cactus and tomato stew
- Smoked tuna wraps
- Chickpea dal with coconut milk
- Vegan dot cookies with homemade jam
Dinner
- Broccoli soup
- Mixed greens
- Roasted parsnips and beetroots
- Vegan chickpea “cheese” with homemade bread crostini
- Guacamole with baked tortilla chips
- Daily catch, grilled
- Crepe cake with pastry cream and blackberries
Sunday
Breakfast
- Chopped fruit and unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Bakery-style blueberry muffins with streusel
- Long neck squash and sweet corn stew
- Baked corn lentil tostada with avocado creamy sauce
- Plain scrambled eggs
- Scrambled eggs with spinach
- Homemade tofu
Lunch
- Garden soup
- Mixed greens, radicchio, tomato, red cabbage, cucumber, Kalamata olives, toasted pumpkin seeds with Italian basil vinaigrette
- Black quinoa, pecans, dried cranberries and fresh cilantro salad
- Chickpea and fava bean falafel with tarator sauce
- Roasted cauliflower, avocado and green beans with lemon dressing
- Braised “ajillo” carrots
- Nayarit-style “zarandeado” octopus
- Chocolate amaranth bars
Dinner
- Mixed greens, grated carrots and beetroots, caramelised sunflower kernels and blueberry vinaigrette
- Mexican-style homemade cottage cheese with baked tortilla chips
- Mexican-style almond cottage “cheese” with baked tortilla chips
- Fish tacos with green onion and cabbage salad, served with a creamy avocado sauce
- Oyster mushroom tacos with green onion and cabbage salad, served with a creamy avocado sauce
- Penne rigate with creamy seitan sauce
- Seed-crusted free-range chicken breast
- Chocolate marquise
Monday
Breakfast
- Chopped fruit and unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Croissants and homemade jam
- Chia pudding with almond and coconut milk
- Veggie cauliflower cabbage enchiladas
- Mashed pinto beans
- Plain scrambled eggs
- Scrambled eggs with turkey chorizo
- Vegan scrambled eggs with tofu
Lunch
- Creamy peasant soup
- Mixed greens, filleted orange, almond flakes, diced mango and jicama, pineapple mango dressing
- Pea salad
- Brown rice tabbouleh
- Sauteed asparagus fajitas
- Chicken fajitas
- Apple strudel
Dinner
- Cream of mushroom soup
- Mixed greens, radicchio, caramelized walnuts, jicama, alfalfa sprouts and dried cranberries, with cucumber vinaigrette
- Sauteed cauliflower and broccoli
- Quinoa, tomato and sweet corn gratin
- Braised sweet potato gnocchi with herb emulsion
- Daily catch, Veracruz-style
- Mango agar agar pudding
Tuesday
Breakfast
- Chopped fruit and unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Rise and shine pineapple carrot muffins
- Vegan quesadillas with mango “Pico de gallo”
- Mushroom and red wine stew with walnuts
- Sauteed asparagus and broccoli
- Plain scrambled eggs
- Scrambled egg with Mexican spicy red sauce
- Vegan scrambled eggs with tofu
Lunch
- Andalusian gazpacho
- Mixed greens, toasted pecans, dried cranberries, shredded carrots and beetroots, alfalfa sprouts and raspberry dressing
- Couliflower ceviche
- Coconut ceviche
- Fish ceviche
- Blue shrimp aguachile
- Vegan amaranth and flax seed cookies
Dinner
- Vegan borscht
- Grilled pear, spinach, toasted peanuts and goat cheese salad with balsamic vinaigrette
- Guacamole with baked tortilla chips
- Vegetable stuffed free-range chicken breast
- Lasagna with lentil bolognese
- Asian-style sauteed Portobello mushrooms
- Raspberry clafoutis
Wednesday
Breakfast
- Chopped fruit and unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Double chocolate espresso cookies
- Red and green chilaquiles
- Millet
- Mashed beans
- Plain scrambled eggs
- Scrambled eggs with turkey bacon
- Vegan scrambled eggs with tofu
Lunch
- Lentil soup
- Mixed greens, red cabagge, grated carrots, puffed amaranth, sliced cucumber and prickly pear vinaigrette
- Green bean, jicama, dried cranberries and walnut salad
- Brown rice pilaf
- Black bean salad
- Grilled güero peppers
- Grilled zucchini and eggplant
- Grilled free-range chicken breast
- Vegan oatmeal and piloncillo cookies
Dinner
- Onion, red wine and thyme soup
- Mixed greens, radicchio, red onion, cucumber, caramelized walnuts, grated carrot and green apple with balsamic reduction
- Marinated tuna steak
- Chickpea salad
- Oyster mushroom stew
- Sauteed cauliflower and broccoli
- White chocolate ganache and caramelized banana cream puffs
Thursday
Breakfast
- Chopped fruit and unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Vegan orange sesame cookies
- Mushroom corn huaraches
- Mashed black beans
- Shredded chicken machaca
- Plain scrambled eggs
- Scrambled eggs with spinach
- Vegan scrambled eggs with tofu
Lunch
- Carrot ginger and turmeric cream soup
- Mixed greens, apple, alfalfa sprouts, pecans and balsamic strawberry dressing
- Quinoa, baby spinach, tomato confit
- Roasted carrots, avocado, cucumber, burnt red onion and chickpea salad with lemon coconut dressing
- Mexican-style red rice
- “Tumbada" rice with seafood
- Long squash tempura
- Gluten free key-lime squares
Dinner
- Sweet corn and cinnamon cream soup
- Mixed greens, mango, jicama, toasted sunflower kernels, chia seeds, red cabbage and mango dressing
- Green bean stew
- Guacamole with baked tortilla chips
- Roasted rosemary cambray potatoes
- Daily catch, zarandeado-style
- Trio of Mexican chocolate truffles
Friday
Breakfast
- Chopped fruit, unsweetened plain yogurt
- Classic homemade granola
- Vegan amaranth granola
- Seasonal fruit platter
- Avocado matcha muffins
- Corn smut quesadillas
- Stewed chickpeas with tomato and spinach
- Mashed pinto beans
- Plain scrambled eggs
- Scrambled eggs with turkey ham
- Vegan scrambled eggs with tofu
Lunch
- Pumpkin vegan creamy soup
- Mixed greens, radicchio, jicama, beetroot, carrot and celery with a black sesame dressing
- Guacamole with baked tortilla chips
- Cous cous with cucumber, fresh cilantro leaves, raisins and toasted pumpkin seeds
- Marinated achiote free-range chicken breast
- Grilled zucchini and eggplant
- Chocolate chip cookies
Dinner
- Quesadillas (with a vegan option)
- Vegan Poblano pepper and corn stew
- Smoked tuna stew
- Ajillo-style shrimp and octopus
- Shredded free-range chicken with mole
- Mixed greens with guava dressing
- Mexican-style rice with corn
- Whole pinto beans
- Mexican desserts