Tabú Exótica Bodega defines upscale dining and pushes the boundaries enticing guests with an exceptional culinary experience that combines modern American cuisine with a flare of exotic flavors, intriguing cocktails, and a thought-provoking ambiance.
“FOOD IS FOREPLAY. LET US TEASE YOUR SENSES.”
Executive Chef Luis Peña brings to the table his experience, creativity, passion and love for cooking on every plate.
Executive Chef Luis Peña
STARTERS
Roasted Garlic & Tallow Butter
Acerola-Sherry Mignonette │ Basil | Spanish Olive Oil
Yellowfin Tuna │ Crispy Nori Shell │ Chives| Rum Crème Fraiche │ Black Pepper │ Egg Yolk
Aguachile | Ají Amarillo | Charred Avocado | Serrano | Arañita Confetti
Cucumber | Red Onion │ Tomato “XO” | Dill Cream │ Everything Bagel Crisps
Prosciutto Croquant │ Parmesan Croutons | Crispy Shallots │ Truffled Caesar
*Eating raw or undercooked food is associated with an increased risk of foodborne illness
MAIN COURSE
Little Gem │ Prik Nam Pla │ Crispy Garlic │ Mint Cilantro │ Basil │ Jalapeño │ Toasted Peanut
Local Squash Ratatouille │ Crispy Leeks | Roasted Cherry Tomato │ Basil Pistou Broth
Caramelized Onion-Fig Puree | Roasted Mushrooms │ Red Wine-Juniper Jus
Smoked Potato Mousseline │ Grilled Asparagus | Rosemary Au Poivre Sauce
Tamarind BBQ │ Tocino Fried Rice │ Cilantro | Tempura Haricots Verts
Sweet Potato Dauphinoise │ Paprika | Gremolata │ Braised Pearl Onion
*Eating raw or undercooked food is associated with an increased risk of foodborne illness
COCKTAILS
Pear Grey Goose | Flower Liqueur | Lychee Juice
Choose from Don Q XO or Woodford Reserved | Simple Syrup | Angostura Bitters | Cacao Angostura | Smoke de Café
Don Julio Blanco | Pineapple Juice | Lime Juice | Eucalyptus Bitters | Simple Syrup | Top of Cava | Salt Rim (Red Wine or Salmon)
Tequila | Mezcal | Orgeat Syrup | Lime | Orange Bitters | Strawberry Puree
Tito’s Vodka | Pink Grapefruit Juice | Mexican Chocolate Biters | Lime Juice | Simple Syrup | Top Cava | Edible Glitter | Rose Petals
Musa Studios