Explore the Menu at Bak' - The Best Steakhouse in Tulum

APPETIZERS

Appetizers Ice

SMASHED CHARRED AVOCADO SALAD

Arugula, watercress, pistachios, and dill dressing

HERB & LEAF SALAD

Parsley, cilantro, roasted crispy kale, and pickled onion, dressed with scallion oil and ladolemono

TOMATO SALAD

Fresh cucumber, scallions, Valladolid style longaniza and smoky spiced croutons

*WAGYU CROSS TARTARE 4 oz

Puffed rice, pickled cucumber, scallions, Dijon mustard, quail egg yolk, and toasted nori seaweed

*YELLOW FIN TUNA CRUDO 3 oz

Soy, ginger, and garlic mojo, yuzu kosho, and Granny Smith

Appetizers Fire

GRILLED LETTUCE

Creamy beurre noisette with toasted
pecans and pecorino

TEMPURA ARTICHOKE HEARTS

Served with a creamy green avocado and lime sauce

GRILLED KING CRAB 11 oz

Torched. Served with a citrus hollandaise sauce and pasilla dust

GRILLED U10 SHRIMP 5 oz

Coated in a bread-sesame crust and served with homemade harissa

ROASTED BEETS

Extra virgin olive oil, spiced Greek yogurt, toasted hazelnuts, and watercress

*MARAZUL OYSTERS 4 pcs

Kumquat preserve, apple mignonette, and scallion oil

GRILL & ASHES

RIB EYE WAGYU JACK’S CREEK F1 6-7 21 oz

Served with garlic confit

NY PRIME 18 oz

Served with truffled sauce

FILET MIGNON WAGYU JACK’S CREEK 6-7 9 oz

Cast iron-seared, wood-fired, and baked with garlic and thyme butter

TOMAHAWK WAGYU F1 JACK’S CREEK 3 lb

Served with “cowboy” butter infused with citrus and spices

KANSAS CITY WAGYU 20 oz

PORTER-HOUSE WAGYU JACK’S CREEK 2 lbs

Marinated and grilled with Latin adobo

BONE IN SHORT RIB 2 lbs

Braised with black adobo

NEW ZEALAND LAMB RACK 13 oz

Served with black garlic sauce

CARIBBEAN CHICKEN BREAST 12 oz

Caribbean spicy coconut sauce and roasted sweet potato

PASTAS

GRILLED ARTICHOKE CARNAROLI RISOTTO

Saffron, roasted peppers, sofrito, and
creamy ricotta

SEAFOOD BLACK CALAMARATA PASTA

Octopus, shrimp, and calamari

SEA

WOOD FIRED GRILLED LOBSTER 11 oz

Spicy adobo, crispy potatoes, herbs, and carrot salad

WHOLE FISH 1.7 lbs

Served with lemon, capers, scallions, and crispy onion salad

SIDES

Avocado, pistachio, and herbs

Salted caramel-glazed grilled onion

Smoked and roasted oyster mushroom and watercress

Fire roasted cauliflower pureé and pickled sliced cauliflower

Wood-fired roasted carrots and labneh

Honey butter-glazed roasted sweet potato topped with salted granola

MIXOLOGY

RUBY

Casa Dragones® Blanco Tequila 30 ml, strawberries and cream milk punch, Damask rose mist, and gummy ruby

AMBER

Martell Blue Swift® 45 ml, bacon and maple honey, chocolate bitters, orange bitters, fried bacon, and cigar smoke

QUARTZ

Ketel One® Vodka 30 ml, St. Germain® 10 ml, S. Marguerite rosé wine® 60 ml, Luxembourg Garden tisane, and lavender mist

EMERALD

Monkey 47® Gin 30 ml, matcha and lychee cordial, mint mist, and green tea foam

JADE

Tanqueray Ten® Gin 30 ml, Green Chartreuse® 15 ml, grape and green apple cordial, bergamot mist, and frizzante grapes

ZIRCON

Zacapa® 23 Rum 45 ml, P.X. nectar® 30 ml, cocoa water, and smoke bubble