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Menu

Appetizers

APPETIZERS

COLD

Avocado Toast-ada

Blue corn toast, cashew nut hummus, avocado rosette, golden grasshoppers and avocado leaf ash

Macario Guacamole

With pork rinds and crispy grasshoppers

Beet Salad

Roasted over charcoal. Beet tortilla. Stuffed with goat and jocoque cream, caramelized pistachio, sherry vinegar reduction  and organic arugula

Tuna Carnitas Tostadas*

Seared. In coriander seed crust with avocado mayonnaise

Scallop and Shaved Avocado*

Peruvian sauce, green apple and achiote oil

Green Aguachile*

Shrimp and octopus. With Mexican sauce and baby radishes

Hiramasa Carpaccio*

In “salsa bruja”. Elaborated with soy sauce, mustard, lime  and truffle oil

WARM

Grilled Cauliflower

On peanut and plum mole. With mint and lime

Authentic corn stew

Sautéed in epazote butter with lime , avocado mayonnaise, chili powder and feta cheese

Stuffed Zucchini Flower

Corn batter, mushrooms stuffing , fresh cheese in a creamy tomatillo sauce

Smoked Cheese in Mexican Agave Honey

Grilled. Brought from the region of Tenosique, Tabasco

Cheese Fondue with “Mazatlán Style” Sautéd shrimps

Served with flour tortillas

Pork Belly “Chicharrón” (Crispy)

With pickled radishes and on avocado mousse

Kobe New York "Asadito"

Grilled straight at the table. With epazote chimichurri, pickled sauce and “zarandeada” sauce

Grilled Marrow with Escamoles

Sautéed in jalapeño and epazote butter

Duck Meat Fritter Puff

In tamarind mole

Grilled Filled Oysters

With smoked chard and white wine chipotle chili

Mexican Market Corn Quesadilla

Stuffed with pressed pork rinds and farm cheese. With smoked “valentina” sauce

Beef Barbacoa “Flauta”

Beef. With dried chili  sauce, beans puree, fresh cheese and sunflower sprouts

Soups & Salads

SOUPS

Tortilla Soup

With jocoque and feta cheese

Authentic Bone Broth

With pepper, jalapeño, onion and baby coriander

Roasted Corn Chowder

With dried chili sauce oil and mushroom “banderilla” stick

SALADS

Tropical Salad

Lettuce mix, mango, cashew,  dried cranberry, cotija cheese and a tamarind lollipop . With mango-habanero dressing

Caesar Kale Salad*

Traditional recipe with a mix of romaine lettuce and baby kale

Mexican Caprese

Caprese salad with Oaxacan “quesillo”, avocado, coriander pesto and peanuts

Tacos

TACOS

Rib Eye Tacos

Marinated in beer with crispy pork rinds

Soft Shell Crab Tacos

With coriander alioli and coleslaw with hibiscus

Rosarito Shrimp Tacos

Pan seared. With black beans and avocado

Fish Tacos*

“Baja Cali” style. With red jalapeno mayonnaise and lemon pickled cabbage*

Grilled and Crispy Tacos

To choose from:

  • Beef stew
  • Mushroom barbecue stew

Mayan Tacos

Confit suckling pig in a dark chocolate tortilla. With dried chilly sauce, cocoa and peanut macha sauce, jocoque and avocado leaf ash

FROM THE SEA TO THE TABLE​

FROM THE SEA TO THE TABLE

Mustard Butter Salmon

Marinated in “zarandeada” sauce with grilled baby Bok Choy

Catch of the Day with garlic

Pan seared fish fillet with garlic, cauliflower rice, almond, mint and dried chili sauce

Coconut Branzino

Fillet with mango mole, ginger, red quinoa and grilled asparagus

Grilled Octopus

With chili powder, truffled potato foam* and confited lemon

Jumbo Shrimp Flamed with Damiana liquor

Over chili poblano creamy rice and Oaxaca cheese cracklings

Grilled Prawns

In garlic chilly butter

OUR MEAT​

OUR MEAT

Porterhouse Wagyu

Prime Filet Shank

Roasted garlic butter and “hoja santa”, grasshopper sauce, flamed with Mexican corn whiskey 

Cabrería Prime

Cowboy Wagyu

Rib Eye Prime

OF THE EARTH

OF THE EARTH

Juicy Beef Barbacoa

Traditional slow cooked for 12 hours in a maguey leaf, served with homemade tortillas

Beef Rib

In the oven for 4 hours. With grilled onions, red serrano chili and avocado

Chemita Steak

With lime  marrow sauce, swede purée and glazed carrots

Grilled Rock Cornish

Cooked in its juice. Placed on hash brown potato and epazote chimichurri

Lamb Rack

Grilled with plantain mole sauce. With sautéed lentils and bacon

Surf & Turf

Beef Steak with foie gras butter and half lobster, “Ojo del Amo” wine reduction, grilled jicama and roasted corn purée

SIDES​

SIdes

Grilled Green Beans

With coriander mayonnaise and cashew

Grilled Asparagus

Grilled with Colima salt

Charcoal Roasted Broccoli

With achiote oil and key lime juice

Portobellos Mushroom

In corn tempura with chaya, garlic and chili guajillo dressing

Mexican Rice

With coriander

Appetizers

  • Hot
  • Cold

Ilios Chips

Fried eggplant chip tower. Served with lemon jocoque

Saganaki Graviera Cheese

Roasted and accompanied by Kalamata olives. Flamed with brandy

Grilled Squid 7.05 oz

Filled with feta, grilled and served with olive tapenade

Crab cakes 2 Pcs

Served with saffron aioli

BAKED ARTICHOKE

Ilios dressing, tapenade, fine herbs, and feta cheese

Baked Beet

With lemon jocoque, pistachio, hazelnuts, olive oil

SKORDALIA MUSSELS WITH CHILI

Mussel sauce, feta cream, fine herbs

OKTAPODI STI SKARA 8.81 oz
- BAKED OCTOPUS

Grilled and served with a ladolemono

Imam Bayildi
- Eggplant

With roasted tomato. Baked with feta cheese

Soutzoukakias 8.82 oz
- Meatballs

Rib eye and ground pork, served with mint jocoque

Spanakotiropita

Crispy phyllo stuffed with spinach and feta cheese

CHARALES WITH SKORDALIA

Skordalia, green lemon and fine herbs

PETIT LAMB GYROS 2 Pcs

Pita bread stuffed with lamb, layered cabbage, tzatziki, and french fries

SHORT RIB AND PORK KABAB 5.2 oz

Tabouleh salad, Ilios dressing and yellow lemon

PETIT GYROS 2 pcs


Lamb or chicken to choose
Pita bread, layered cabbage, tzatziki, and french fries

Souvlaki 200 g
- Lamb Skewer

Grilled with mediterranean species

SALMON TARTAR* 7.5 oz

Prepared with lemon-lime dressing, cucumber and radish

TUNA TARTAR* 7.5 oz

With roasted capers and ground Kalamata olives

HAMACHI SASHIMI 3.9 oz

Prepared with fennel and green apple

OCTOPUS CARPACCIO 3.9 oz

With Kalamata olive, guajillo oil and arugula bud

BEEF CARPACCIO 3.9 oz

Served with Graviera cheese, cherry tomato, Majorana, and tapenade

FISH CARPACCIO 3.9 oz

Served with fennel bulb, pesto, and roasted peppers

ILIOS’ SEA MARKET

At Ilios we present a selection of premium fish and seafood brought fresh for you Choose one of the 3 preparations in which you want your dish: roasted on the grill, wood oven or fried

PRICE PER GRAM

YELLOWTAIL SNAPPER

RED SNAPPER

ABADEJO

SEA BASS – CHILE

GROUPER

HOGFISH

DOVER SOLE – MEDITERRANEAN SEA

RED SEA BREAM – MEDITERRANEAN SEA

BRANZINO – MEDITERRANEAN SEA

STRIPED SEA BASS

PRICE PER GRAM

STONE CRAB CLAWS

PRAWNS – MORROCO

ALASKAN KING CRAB – ALASKA

PRICE PER PIECE

EAST COAST OYSTERS

FIXED PRICE

CARIBBEAN LOBSTER 12.34 oz

SALMON FILLET 10.5 oz – NORWAY

FISH FILLET 10.5 oz

BRANZINO FILLET 9.87 oz

MAIN COURSES

NEW ZEALAND LAMB RACK 9.8oz

Served with Greek Potatoes

LAMB BURGER 8.81 oz

Served with Greek Potatoes

ORGANIC CHICKEN 21.17 oz

Half chicken served with Greek potatoes

AT ILIOS WE PRESENT A SELECTION OF QUALITY MEAT CUTS AND PREMIUM MARBLING,
NEVER FROZEN, BROUGHT FRESH FROM ORIGIN AT CONTROLLED TEMPERATURE

RIB EYE - USDA PRIME 14.11 oz

Served with roasted Swiss chard greens, greek potato and lemon

BEEF FILET - USDA PRIME 9.9 oz

Served with Swiss chard greens, greek potato and lemon

COWBOY - BLACK ONYX 21.17 oz

This cut has undergone a WET AGE process – wet maturation – that maximizes its aroma, flavor, smell and texture.
Seasoned with fine herb salt.

Served with. Swiss chard greens, greek potato and lemon

PORTERHOUSE WAGYU 2.2 lb

Wagyu is a bovine breed of Japanese origin distinguished by the production of an intense marbling that adds flavor, juiciness and tenderness; also high in omega 6 and 3 which makes it one of the finest meats in the world.

  • Sparkled with 24 K Gold leaves.
  • Seasoned with fine herb salt.
  • Served with Swiss chard greens, greek potato and lemo

ACCESSORIES

PEPPERS

Roasted on the grill

ZUCCHINI

ASPARAGUS

Served with Ilios dressing and fine herbs

GREEK POTATOES

Baked and fried with fresh oregano, lemon and garlic

OVEN ROASTED CAULIFLOWER

Marinated with Mediterranean spices and Feta cheese gratin

GRILLED VEGETABLES

Green beans, baby carrot, mini pumpkin, cherry tomato, olive oil, garlic and shallot

Desserts

WE HAVE CREATED A DESSERT PROPOSAL COMPOSED OF A SYMPHONY OF FLAVORS AND ACCENTS THAT SEEK TO OFFER YOU UNLIMITED WAYS TO DELIGHT.

SOKOLATINA

Dark chocolate flourless cake

BAKLAVA

Prepared with filo pastry, clarified butter, pecan, pistachio, sugar, cinnamon, and orange syrup. Served with vanilla ice cream and whipped cream

KATAIFI CHEESE CAKE

Cheesecake with crunchy pasta

LOKOUMADES

Accompanied with honey, powdered sugar and cinnamon

SWEET YOGURT

With honey, walnut and pistachio

VANILLA BELOW ZERO BAKLAVA

Molecular ice cream prepared on the table with pieces of baklava and toppings to choose

WATERMELON GRANITA

Palanqueta of walnuts with orange sorbet and peppermint

Drinks

  • MIXOLOGY
  • COFFEE

CARAJILLO

BAILEYS

APPETIZERS

ATENEA​

Rose wine 1.69 fl oz. Dry cinzano ® 1.69 fl oz. Strawberry syrup with oregano and sparkling wine

AFRODITA

Campari ® 1 fl oz. Cherry liqueur 1 fl oz. With hibiscus water and Dry Cinzano® 1 fl oz sparkling wine on top

GANESH

Tanqueray ® 1.69 fl oz. Lemongrass syrup, yellow lemon juice and Dry Cinzano® 1.69 fl oz sparkling wine on top

GIN TONICS

ARES

Tanqueray London Dry ® 1.69 fl oz. With eucalyptus and tonic water.

ODIN

Bombay ® 1.69 fl oz. Tonic water and lime juice.

HERA

Tanqueray London Dry ® 1.69 fl oz. Tonic water and red fruits cordial.

PUNCH

OFIUCO

Punch based on Mezcal Unión®, citrus fruits with seasonal fruits and orange bitter.

AFTER DINNER

HADES

Black Label ® 1.69 fl oz. Burnt milk syrup, espresso and angostura bitter

ARTEMISA

Tanqueray London Dry ® 1 fl oz and cocoa liqueur. 33 fl oz. With chamomile cordial and chocolate bitter

HERMES

Ketel One ® 1 fl oz. Limonchello 1 fl oz. With greek yoghurt, honey and mint liqueur,

MARTINIS

EROS

Tanqueray London Dry® 1.69 fl oz. Vermouth Extra Dry 1 fl oz. With grapefruit bitter.

HERACLES

Tanqueray London Dry ® 1.69 fl oz with Vermouth Extra Dry 1 fl oz and brine.

DIONISIO

Grey Goose ® 1.69 fl oz. Vermouth Extra Dry 1 fl oz. With St Germain ®.

EXPRESSO

AMERICANO

CAPUCCINO

TURCO

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