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, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Vegan Pancakes.
- Toast and Marmalades.
- Roasted tomatoes stuffed with lentils and goat cheese.
- Refried beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled Nopales.
- Grilled Nopal Huaraches.
Lunch
- Potato Salad.
- Lentil stew with plantain.
- Fusilli 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, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Toast and Marmalades.
- Squash and Corn Stew.
- Potatoes Cambray roasted with rosemary.
- Refried beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashing eggs.
- Quesadillas.
- Grilled Nopales.
- 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 zarandeado aubergines.
- Amaranth bars with chocolate.
Dinner
- Beets, strawberries, sunflower seeds, and watercress salad with olive oil and lime.
- 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, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Chia pudding with almonds and coconut milk.
- Toast and marmalades.
- Cauliflower and White cabbage enchiladas.
- Refried Beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled Nopales.
- Grilled Nopal Huaraches.
Lunch
- Red lettuce, spinach, strawberries and cashews mixture with peach dressing.
- Vegetable soup.
- Fusilli arrabiata 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.
- Corn chowder.
- Fish steak with tamarind sauce.
- Rosemary potatoes, green beans and edamames.
- Pineapple mousse on red fruit coulis.
Tuesday
Breakfast
- Chopped fruit, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Vegan pancakes.
- Toast and Marmalades.
- Mushroom stew.
- Refried beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled nopales.
- Grilled nopal huaraches.
Lunch
- Legume, chickpea, black bean, green pepper, celery and cucumber salad with balsamic vinaigrette.
- Carrot soup.
- Vegan lasagna.
- 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.
- Chicken with adobo sauce.
- Rice with vegetables.
- Italian pumpkin with adobo sauce.
- Chocolate mousse and mango compote.
Wednesday
Breakfast
- Chopped fruit, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- French bread.
- Toast and marmalades.
- Provencal tomatoes.
- Refried beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled nopales.
- 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.
- Caribbean mushroom ceviche.
- Octopus seten ki.
- Sauteed asparagus and green beans.
- Babaganush with flatbread.
- Pineapple cake.
Thursday
Breakfast
- Chopped fruit, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Vegan pancakes.
- Toast and marmalades.
- Chayote and zucchini stew.
- Refried beans.
- Chilaquiles.
- Scrambled egg bread.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled nopales.
- 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, gluten-free).
- Shrimp, octopus and fish with garlic, quinoa, roasted tomato and spinach.
- Chocolate cake.
Dinner
- Stew with mushrooms.
- 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.
- Castile pumpkin puree.
- Baked vegetables.
- Mango tie.
Friday
Breakfast
- Chopped fruit, unsweetened plain yogurt.
- Classic homemade granola.
- Seasonal fruit platter.
- Cookies.
- Muffins.
- Toast and Marmalades.
- Chickpea stew.
- Refried beans.
- Chilaquiles.
- Scrambled eggs.
- Omelette.
- Smashed eggs.
- Quesadillas.
- Grilled nopales.
- 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 salpicon.
- Chicken mole.
- Mexican nopales salad.
- Refried beans.
- Chocolate cake.
THANKSGIVING SPECIAL MENU
Appetizers
- Castile pumpkin cream.
Main Dish
- Turkey baked in lemon butter.
- Mushroom mixture filling with lentels and dried fruits.
- Squash roll with tempura aubergine stuffed with vegetables.
Side Dishes
- Potato Soufflé.
- Roasted rosemary potatoes.
- Grilled vegetables.
Desserts
- Cornbread.
- Pumpkin pie.
CHRISTMAS SPECIAL MENU
Appetizers
- Corn cream.
- Beetroot, spinach and edamames salad with raspberry dressing.
Main Dish
- Turkey filet mignon with gravy.
- Cod Veracruz-Style.
- Vegan lasagna.
Side Dishes
- Mashed sweet potato.
- Sauteed green beans with asparagus.
- Almond rice.
Desserts
- 3 chocolate mousse.
NEW YEAR'S SPECIAL MENU
Appetizers
- Portobello cream.
- Lettuce salad with strawberries, walnuts, goat cheese, and grapes covered in blue cheese with pistachio.
Main Dish
- Chicken Wellington fillet with Oporto sauce.
- Grouper fillet with mango.
- Stuffed squash.
Side Dishes
- Cambray potatoes with garlic.
- Quinoa with dried fruits.
- Oven roasted baby vegetables.
Desserts
- Chocolate cake.
- Baileys Tiramisu.