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
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Pineapple and carrot muffin.
- Chocolate and Oat cookie.
- Berry marmalade.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Poblano pepper cream soup.
- Watercress salad with arugula, fennel, walnut, and date vinaigrette.
- Shrimp, spinach, leek, cherry tomato, and lemon stew.
- Olive and chive mashed potatoes.
- Peach mint tapioca.
Dinner
- Broccoli soup
- Potato, chives, mustard, and olive salad.
- Catch of the day with brussels sprouts, chambray onions, and carrots.
- Mushroom tacos with brussels sprouts, chambray onions, and carrots.
- Red apple sweets with crunchy cinnamon and chocolate.
Sunday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Banana hotcakes.
- Strawberry jam.
- Cinnamon apple oatmeal with almond milk.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Chickpea salad with broad beans, spinach, tomato, cucumber, olive oil vinaigrette, champagne vinegar, fine herbs, mustard, and agave honey.
- Chayote stew with vegetables.
- Bumpy octopus or fish.
- Bumpy portobello.
- Sweet potato puree and roasted pumpkin.
- Chocolate and amaranth bars.
Dinner
- Watermelon salad with yellow beets, feta cheese, sunflower seeds, watercress, olive oil, and lemon.
- Cauliflower and chia stew.
- Grilled chicken breast with garlic and cashew sauce.
- Eggplants in garlic sauce.
- Rosemary potatoes and chambray onion.
- Chocolate mousse, mango and apricot compote.
Monday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Blueberry muffin.
- Chocolate muffin.
- Oatmeal cookies.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Jicama, avocado and cilantro salad.
- Vegetables soup.
- Chicken fajitas with french lettuce leaves.
- Mushroom fajitas.
- Vegan charro beans.
- Coconut, banana, and mint smoothie.
Dinner
- Mushroom stew.
- Arugula salad, citrus supreme, toasted almonds, and house vinaigrette.
- Fish of the day Veracruz style in tomato sauce with capers and peppers.
- Veracruz style cauliflower.
- White rice.
- Ate de mango.
Tuesday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- French bread and caramelized apples.
- Chia pudding, mango, almonds, and toasted coconut.
- Chocolate cookie.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Tomato, bell pepper, and melon gazpacho with almonds.
- Roasted beet salad with strawberries, watercress, and feta cheese.
- Shrimp aguachile.
- Mushroom aguachile.
- Pears in white wine walnut crumble.
Dinner
- Tomato, basil, peanut, and balsamic reduction salad.
- Shrimp ceviche with tropical fruits.
- Vegan ceviche with tropical fruits.
- Vegetable stuffed free-range chicken breast.
- Sauteed mushrooms with brussels sprouts.
- Pineapple tart with coconut.
Wednesday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Banana hotcakes.
- Artisan orange marmalade.
- Blueberry muffin.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Lentil soup.
- Grilled pear, spinach, toasted peanuts, and goat cheese salad with balsamic vinaigrette.
- Chili pasilla enchiladas stuffed with chicken.
- Vegan chili pasilla enchiladas stuffed with mushrooms.
- Mango, basil, and caramelized walnut smoothie.
Dinner
- Onion, red wine, and thyme soup.
- Chickpea salad.
- Marinated tuna steak.
- Ratatouille and avocado sauce.
- Mushroom stew.
- Banana and amaranth pancake.
Thursday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Walnut muffin.
- Banana pancake.
- Berry oatmeal with almond milk.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Carrot ginger and turmeric cream soup
- Apple salad, alfalfa germ, caramelized walnuts with Jamaica reduction, and house vinaigrette.
- Seafood bowl with garlic, quinoa, roasted tomato, and baby spinach.
- Quinoa, roasted tomato, and baby spinach.
- Chocolate cake with a blueberry and coconut base.
Dinner
- Sweet corn and cinnamon cream soup.
- Mango, pumpkin seeds, chia seeds, soy germ salad, and house vinaigrette.
- Fish, chicken, or shrimp in fennel sauce.
- Chambray potatoes with rosemary and green beans.
- Pineapple mousse on a nuts palanqueta.
Friday
Breakfast
- Coffee and tea bar.
- Hand fruit with unsweetened plain yogurt and homemade granola.
- Energetic cookies.
- Seasonal fruit platter with unsweetened plain yogurt and homemade granola.
- Banana hotcake.
- French toast with caramelized pears.
- Chia and coconut pudding.
- Eggs any style; make your own eggs with a variety of vegetables.
- Variety of vegetables; tomato, onion, pumpkin, huitlacoche, pepper, mushrooms, serrano pepper, spinach, green bean, nopal, potatoes.
- Chilaquiles any style; choose the sauce, the vegetable, and eggs any style.
- Vegan cheese quesadillas or Oaxaca cheese; choose any vegetable.
- Variety of Mexican sauces; martajada, red, green, black, pico de gallo and guacamole.
Lunch
- Castile pumpkin soup, pepita, and amaranth.
- Legume salad, asparagus, arugula, dressings, and mustard.
- Grilled fish with red bell sauce.
- Pumpkin flower with red bell sauce.
- Roasted pumpkin and eggplant.
- Red fruit and beet mousse.
Dinner
- Quesadillas with a vegan option.
- Poblano pepper and corn stew.
- Ajillo-style shrimp and octopus.
- Chicken mole.
- Nopal salad.
- Mexican style rice.
- Whole pinto beans.
- Mexican desserts.