Kay Nah Menu

GUACAMOLE

With tuna chicharron.

PERUVIAN CEVICHE

Fresh catch of the day, cured to order in lime juice, bathed in leche de tigre, with red onion, cilantro, and ají pepper.

MUSSELS

Mussels sautéed in white wine with garlic and shallots, creating a light, aromatic, and full-bodied sauce. Finished with butter and fresh herbs, served with crusty bread.

BURRATA SALAD

Cherry tomatoes confit with rosemary, basil, and sun-dried tomatoes.

NOBU STYLE SALMON TATAKI

Lightly seared salmon on the outside, raw in the center, thinly sliced and served with citrus ponzu sauce, sesame oil, fresh scallions, and a delicate house touch.

TUNA TOSTADAS

Topped with chipotle sauce and a hint of smoked serrano chili.

BONE MARROW

Served with house chili adobo and warm tortillas for spreading. (1kg).

SLOW-COOKED PORK SHANK

Wood-fire braised until tender and juicy. Served with stewed beans and warm tortillas. Ideal for sharing.

WOOD-FIRED PICANHA BARBACOA

Black Angus picanha cooked for 16 hours in a pib, shredded and served with onion, cilantro, house salsas, and corn tortillas. Deep, rich flavor—perfect for tacos

FIRE-ROASTED CAULIFLOWER

Wood-roasted until golden, served over creamy hummus and finished with house chimichurri.

STUFFED X'CATIK CHILI TACO

Filled with Manchego cheese and shrimp.

GRILLED RIB EYE TACO

Served with bone marrow.

BEER-BATTERED SHRIMP TACOS

OCTOPUS TACOS

MUSHROOM TACOS

Fire-sautéed mushrooms with butter and spices, served on corn tortillas.

GARLIC SHRIMPS

Sautéed with garlic and guajillo chili, juicy and aromatic. Served with rice and buttered vegetables.

ZARANDEADO SHRIMPS

Grilled with Mexican dried-chili adobo, lightly smoked. Served with rice and buttered vegetables.

COCONUT SHRIMPS

Coconut-breaded, crispy outside and tender inside. Served with rice and buttered vegetables.

WHOLE FRIED OR ZARANDEADO FISH

per 100g

WHOLE LOBSTER

per gr. Grilled and brushed with aromatic butter to enhance its natural flavor.

TUSCAN STYLE SALMON

Fillet marinated with olive oil, garlic, cherry tomatoes, and basil. Served with grilled vegetables.

CATCH OF THE DAY

Fresh daily catch, cooked to perfection and served with grilled vegetables.

ADOBO OCTOPUS

Tender grilled octopus with spiced adobo, served with sweet potato purée.

RIB EYE

Juicy, well marbled cut grilled to perfection.

NEW YORK STRIP

Classic, firm and flavorful cut, cooked to your preference.

BLACK ANGUS SKIRT STEAK

Marinated and grilled, tender and full of flavor.

BLACK ANGUS PICANHA

Slow-grilled, juicy, with a flavorful fat cap.

GRILLED CHICKEN BREAST

Juice and light.

GRILLED VEGETABLE PLATTER

KAY NAH BURGER

Black Angus burger served with French fries.

TOMAHAWK STEAK

Impressive bone-in cut, juicy and richly marbled, slow-grilled to highlight its intense flavor.

GRILLED VEGETABLES

MASHED POTATOES

POTATO WEDGES

SWEET POTATO PURÉE

CREAMY SHRIMP FETTUCCINE

Fettuccine with creamy spinach sauce and garlic-sautéed shrimp.

DESSERT OF THE DAY

Ask your server about today's artisanal desserts.