| Campechano |
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shrimp, oysters, clams & mussels in lime and clamato juice with avocado, onions, cilantro and roasted garlic |
| Rainbow |
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tuna, corvina, salmon, white soy sauce, citrus juices, sesame seeds, sweet potato and cilantro |
| Tuna & Foie-grass |
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kumquat-yuzu sauce, lemon oil, black pepper, serrano chilies and baby arugula |
| Fire And Ice |
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cobia marinated in sour orange, thai chilies, cilantro, jalapeno over saia pear |
| Lobster Ceviche |
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chili spiced cucumber, lime juice, fresh corn & tarragon beurre blanc |
| Hamachi Nikkei |
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yuzu, thai basil, togarashi peppers, cilantro, sweet soy glaze, crushed seaweed and sesame seeds |
| Royal Trumpet Ceviche |
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royal trumpet mushroom marinated in a lime soy sauce, ginger with sliced jalapenos, cilantro, red onion and micro celery |
| Salmon |
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carrots and tangerine juice with tarragon, limo pepper, diced carrots, red onion |
| Mixto Ceviche |
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shrimp, octopus and cobia in lime and orange juice, limo pepper, cilantro and kalamata olives, served with fried yucca a la huancaina |
| Wahoo Ceviche |
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watermelon jalapeno juice with basil, diced cantaloupe, red onions and cucumber sorbet |
| Smoked Marlin Tacos |
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rum-vanilla, cured smoked in a crispy malanga boat, with pickled jalapeños |
| Mystery Meatballs |
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with callampa mushroom sauce. it’s a secret…just trust us |
| Chicharron |
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crispy rock shrimp coated with rice and corn flour with a sweet and spicy panka sauce with micro cilantro |
| Lobster Empanada |
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squid ink dough filled with maine lobster ad butter, with avocado sauce and salsa rosa |
| Short Rib Empanada |
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black beer braised short rib with creamy habanero sauce and smoked orange rosemary marmalade |
| Foie-gras Empanada |
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anise dough, almond fig cake stuffed with foie-gras, duck serrano, frisee salad with black trumpet vinaigrette |
| Corn Empanada |
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vegetarian empanada served over mushroom salad with huitlacoche and sweet corn sauce |
| Duck Salad |
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duck confit, baby arugula, jicama, goat cheese, pine nuts, grilled apricot finished with kumquat vinaigrette |
| King Crab Salad |
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jicama, chayote, green apple, butternut squash, pumpkin seeds dressed with lemon mojo |
| Plantain Crusted Mahi |
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mahi mahi crusted with green plantain, over a braised oxtail stew and tomato escabeche |
| Puerco Asado (braised Pork) |
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slow cooked with black bean broth, steamed yucca, celery root and black trumpet mojo |
| Pollo Criollo |
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jidori chicken over truffled aioli, papa criolla with porcini mushroom and foie-gras torchon |
| Filet Mignon Churrasco |
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churrasco style cut, grilled asparagus, chipotle crabmeat dressing and chimichurri |
| Pork Milanesa |
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pine nut crusted, cauliflower and manchego cheese puree, topped with arugula, roasted tomato salad and mustard vinaigrette |
| Raspado De Pato |
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hudson valley duck breast served over crispy rice, edamame, raisins, pine nuts with chayote and tomatillo salad |
| Sugar Cane Tuna |
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adobo rubbed and seared, over malanga goat cheese fondue, spinach and shrimp escabeche |
| Pescado A Lo Macho |
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fish of the day a la plancha served over sautéed baby spinach, grilled red onions with aji amarillo sauce, clams, calamari, shrimp and black mussels |
| Panela Salmon |
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panela cured and seared, creamy quinoa, broken black olive vinaigrette, jicama salad |
| Pan Con Bistec |
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new york strip over homemade foccacia with heirloom tomato salad and oregano chimchurri |
| Pionono |
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sweet plantain roulade stuffed with green and yellow zucchini, spinach, piquillo peppers, parmesan cheese with homemade tomato and black bean sauce |
| Lamb Loin |
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herb crusted lamb loin, served over crispy blue potato, artichokes salad with goat cheese soufflé and lamb demi |
| Da "bomb" |
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semi-sweet chocolate mousse with toasted hazelnuts finished with caramel and chocolate sauce |
| Deconstructed Key Lime Pie |
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key lime custard, toasted meringue, vanilla bean ice cream, finished with a toasted cinnamon walnut tuile |
| Chocolate Cigar |
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an almond chocolate cake enrobed in semisweet chocolate mousse with coffee ice cream and a candy matchbox |
| Flan De Queso Ice Cream |
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pistachio cake, mixed berry salad, guava foam, and balsamic vinegar reduction sauce |
| Banana Tres Leches |
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with passion fruit sauce and fresh bananas |
