See bar menu here
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, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Vegan pancakes
- Toast and jam
- Roasted tomatoes stuffed with lentils and goat cheese
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelet
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- Potato salad
- Chayote soup
- Fussili with pesto
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral, gluten-free)
- Shrimp, spinach, leek, cherry tomato and lemon stew
- Bean, spinach, leek, Cherry tomato and lemon stew
- Peach mint tapioca
Dinner
- Chia cauliflower soup
- Caprese salad with pesto and balsamic reduction
- Veracruz style fish
- Aubergines and mushrooms Veracruz style
- Spicy potatos
- Rosemary baked vegetables
- Red apple and cinnamon Crunchy
Sunday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Toast and jam
- Squash and corn stew
- Cambray potatoes roasted with rosemary
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelet
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- Roasted tofu salad with sweet chipotle dressing
- Mushroom soup with spinach and croutons
- Spaghetti with tomato pesto
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral, gluten-free)
- Zarandeado fish or octopus
- Portobellos with pesto and zarandeado eggplant.
- Amaranth bars with chocolate.
Dinner
- Beets, strawberries, sunflower seeds and watercress salad with olive oil and lemon.
- Mashed potatoes.
- Zucchini stew with mushrooms and green beans.
- Broccoli and spinach stew
- Grilled chicken breasts
- Beet pancakes in garlic and cashew sauce
- Beet pancakes with asparagus and chard with garlic and cashew sauce
- Banana pancake with amaranth
Monday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Chia pudding with almond and coconut milk
- Toast and jam
- Cauliflower and White cabbage enchiladas
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelet
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huarache
Lunch
- Red lettuce, spinach, strawberries and cashews mixture with peach dressing.
- Vegetable soup
- Fusilli arrabbiata with mushrooms
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral, gluten-free)
- Chicken fajitas
- Mushroom fajitas
- Coconut, banana and spearmint smoothie.
Dinner
- Arugula salad, seasonal fruit, pumpkin seeds, chia with house vinaigrette
- Chili stuffed with tofu, cranberries and walnuts.
- Corn chowder
- Fish steak with tamarind sauce
- Rosemary potatoes, greenbeans and edamames
- Pineapple mousse on red fruit coulis
Tuesday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Vegan pancakes
- Toast and jam
- Mushroom stew
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelet
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- Legume, chickpea, black bean, green pepper, celery and cucumber salad with balsamic vinaigrette
- Carrot soup
- Vegan lasagna
- Chayote stew
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral, gluten-free)
- Shrimp aguachile
- Mushroom aguachile
- Pears in White wine and walnut crumble
Dinner
- Chickpea salad, Cherry tomatoes, basil, spinach with raspberry vinaigrette
- Onion soup
- Ashen chicken with adobo sauce
- Rice with vegetables
- Italian pumpkin with adobo sauce
- Chocolate mousse and mango compote
Wednesday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- French bread
- Toast and jam
- Provencal tomatoes
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelette
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- Cous cous tabouleh
- Pumpkin flower soup
- Vegan pad thai
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed bread loaf (normal, integral and gluten-free)
- Chicken enchiladas in pasilla sauce
- Vegan enchiladas in pasilla sauce
- Mango, basil and caramelized walnut smoothie
Dinner
- Tomato, basil, peanut and balsamic reduction salad
- Caribbean shrimp ceviche
- Baked cauliflower with herbs
- Caribbean mushroom ceviche
- Octopus seten ki
- Sauteed asparagus and green beans
- Babaganush with flatbread
- Pineapple cake
Thursday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Vegan pancakes
- Toast and jam
- Chayote and zucchini stew
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelet
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- Warm salad of mushrooms, green beans, cabbage, carrots and sweet mustard dressing
- Poblano soup
- Spaghetti with dried chili sauce, edamame and asparagus
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral and gluten-free)
- Shrimp, octopus and fish with garlic, quinoa, roasted tomato and spinach
- Chocolate cake
Dinner
- Stew with mushrooms
- Smashed potatoes
- Stuffed zucchini in pomodoro sauce
- Arugula salad, lettuce, citrus supreme, toasted almonds and house vinaigrette
- Chicken florentines with peanut sauce.
- Cabbage dumplings stuffed with sauteed vegetables served with peanut sauce
- Baked vegetables
- Mango tie
Friday
Breakfast
- Chopped fruit, plain yogurt
- Classic homemade granola
- Seasonal fruit platter
- Cookies
- Muffins
- Toast and jam
- Chickpea stew
- Refried beans
- Chilaquiles
- Scrambled eggs
- Omelette
- Smashed eggs
- Quesadillas
- Grilled nopal
- Grilled nopal huaraches
Lunch
- House salad
- Broccoli soup
- Garlic fettuccine with cashew, mushroom and chives
- Vegan buffet: White quinoa, black quinoa, sauteed vegetables, mixed seeds, chickpea salad, beans, lentils, mixed table loaf (normal, integral and gluten-free)
- Chicken tinga
- Mushroom tinga
- Coconut custard with granola and agave honey
Dinner
- Chile Ancho, mushrooms and pumpkin adobo
- Poblano rajas
- Pipian with shrimp
- Chipotled crab pulp
- Smoked tuna salpicón
- Chicken mole
- Mexican nopales salad
- Refried beans
- Chocolate cake
CHRISTMAS SPECIAL MENU
Appetizers
- Christmas salad.
- Pumpkin soup.
Main Dish
- Stuffed portobello with quinoa and fruit.
- Stuffed turkey with quinoa and fruit.
- Cooked salmon in an amaranth sauce.
Side Dishes
- Oven-roasted vegetables.
- Mashed sweet potatoes.
Desserts
- Apple tart with sweet red fruits.