menu nicoletta modern italian kitchen

Menu

Appetizers

APPETIZERS

Artichoke Hearts

Confit with olive oil, roasted and mustard vinaigrette

DUCK ARANCINI

With orange and sweet potato puree, fig reduction and gold flakes

EGGPLANT PARMIGIANA

Breaded with tomato sauce, gratin cheese and basil

SPHERES DI PARMIGIANO

Cheese spheres in roasted pepper sauce

CRISPY BABY CALAMARI

With sun dried tomato aioli and black olives tartar

SQUASH BLOSSOM

Weathered, stuffed with goat cheese, toasted hazelnut and beet, blackberries, and sherry jus

ANTIPASTO DAL CAMPO

Pork loin, prosciutto di Parma, manchego and gorgonzola cheese, grapes and walnuts

BEEF CARPACCIO

With lemon capers, anchovy, mustard dressing and fig balsamic

MEATBALLS AL FORNO

With grana padano fondue

BEET CARPACCIO

Marinated with balsamic and raspberry vinaigrette, creamy avocado,
cherry tomatoes, baby arugula, toasted pistachio and goat cheese nitrogen.

ASPARAGUS PARMIGIANA

Breaded with sun dried tomato sauce, grilled cheese and oregano

CARPACCIO BI TONNO

Yellowfin and albacore tuna served with caviar (0.03 oz), cherry tomatoes, and lemon vinaigrette

BEEF TARTARE WITH TRUFFLE

Marinated filet with chives, mustard, truffle oil with a quail egg, and truffle slices. Accompanied with arugula salad of cherry tomato mix, finished with truffle oil and a quail egg

OYSTERS AL FORNO

With parmesan cheese, mozzarella, onion, spinach, garlic and basil

SOUPS & SALADAS​

SALADS

FRUTTI DI BOSCO CAPRESE

Berries, cherry tomato, fig balsamic and pesto. With artisan mozzarella

ARTISAN BURRATA

Stuffed with pesto on avocado and arugula. Served with cherry tomato, prosciutto tuile and truffle

INSALATTA CESAR*

With traditional dressing and Roman pecorino

SOUPS

Roasted Tomato Cream

With goat cheese

MINESTRONE

Vegetable soup, farfalle pasta, pesto, tomato guaje, and parmesan cheese

pastas

PASTAS

LOBSTER RISOTTO

Served with asparagus and garlic oil

GREEN SPAGHETTI ALLA PUTTANESCA

With lobster, white wine, anchovies, capers, cherry tomatoes and tomato sauce

TRIANGOLLINI DE DUXELLE

Tartufata sauce, truffle oil, butter, and basil

CAPELLINI DIAVOLA

With shrimp, garlic and chili oil, red bell pepper, white pine nut (0.42 oz), and pepperoncino

25 LAYER LASAGNA

Spinach and mozzarella

THE GIANT MEATBALL SPAGHETTI

Stuffed with mozzarella cheese

ALFREDO FLAMBÉE

Prepared tableside inside a piece of grana padano cheese and grappa

GNOCCHI

In sage butter and gorgonzola sauce with crunchy prosciutto

TORTELLINI DI SHORT RIB

With orange and sweet potato purée, potato sauce and natural meat juice with red wine

RIGATONI PICCANTI

Tomato cream with chilli and vodka

SPAGHETTI FRUTTI DI MARE

In lobster bisque with brandy

RISOTTO DI FUNGHI

With black truffle and white truffle oil

PASTA PROVENZALE

With golden basil and pistachio pesto

CANNELLONI DI CARNI

With bolognese sauce

RICOTTA RAVIOLE IN LOBSTER SAUCE

Homemade squid ink pasta stuffed with sheep ricotta, lobster (5.2 oz) sauce sautéed in white wine with parmesan cheese

BUCATINI ALLE VONGOLE

Mixed bucatini with squid ink and natural, white wine sauce with clams, mussels, cherry tomatoes, fresh chives and chili oil

pizzas

pizzas

PHILLY CHEESESTEAK

AVOCADO, BURRATA & TRUFFLE

FUNGHI & TRUFFLE

PROSCIUTTO ALLA TAVOLA

MARGHERITA

ITALIAN CHARCUTERIE

PEAR, GORGONZOLA AND WALNUTS

del mare

del mare

BRANZINO AL FORNO

Fish in lemon parsley and garlic gremolata

PACIFIC SEABASS

Olive oil, mussel juice, potato confit and caper piccata

OCTOPUS WITH PESTO

Grilled octopus with roasted bell pepper coulis, crispy polenta cubes, pesto and basil oil.

SALMON ON A CEDAR PLANK

With sautéed spinach and basil, roasted peppers, arrabbiata sauce and lemon confit

GRILLED PRAWNS

With garlic butter and sun-dried tomatoes

CARTOCCIO FRUTTI DI MARE

Mixture of salmon, shrimp, squid and mussels in white wine, served with fettucini on bread topping with garlic oil. Flambéed at the table

TERRA

TERRA

TRUFFLED CHICKEN STEAK

With cauliflower risotto, marsala onions and poultry jus

VEAL CHOP MILANESE

Veal chop (14 oz). With sundried tomato sauce (5 oz), mozzarella (3.5 oz) and basil

ROSEMARY LAMB RACK

With burnt eggplant purée and date marmalade

BEEF TENDERLOIN

With brussels sprouts and port reduction with gorgonzola and thyme dressing

SHORT RIB

Glazed with port jus and served with zucchini spaghetti

KANSAS WAGYU

MUSTARD CONFIT PIGLET

On sweet potato pureé with vinaigrette, baby spinach, pear, cherry tomato, and mandarin oil

CHAMORRO OF VEAL

Baked in the oven, accompanied by gnocchhetti sardi, sautéed cambray carrots and asparagus, bathed in its reduced juice and sliced almonds.

ESPECIALS

TERRA

CAPPELLETTI

Fresh beet pasta, stuffed with goat cheese, ricotta and saffron caviar with toasted walnuts

MUSTARD CONFIT PIGLET

On sweet potato pureé with vinaigrette, baby spinach, pear, cherry tomato, and mandarin oil

CONTORNO

sides

PICCOLETTA CARROTS

With homemade sheep ricotta and white truffle honey

SAUTÉED CORN IN MUSHROOM BUTTER

Lemon Mushrooms with Oregano

Potato Gratin with Meat Juice

Appetizers

  • Hot
  • Cold
  • Salads and Soups
  • Pastas

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

GREEK SALAD

Traditional house recipe

FAKES

Served with Swiss chard greens

PASTITSIO

Bucatini pasta with rib eye, au gratin with feta cheese and jocoque

MAKARONIA

Ravioli made with porcini mushroom, feta cheese and vegetables

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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