| "Machu-Pichu" |
$14.00 |
fresh corvina in a traditional peruvian style with yam and micro cilantro and crispy corn |
| "Cuzco" |
$15.00 |
escolar marinated with pisco-sour, crunchy tomatillo and white corn |
| "El Dorado" |
$15.00 |
23 carat gold leaf covered octopus and pearl tomatoes in kalamata olive and squid ink huancaina |
| "La Cola" |
$22.00 |
poached lobster tails, served with mango huancaina and kadaif crisps |
| "Los Rollitos" |
$15.00 |
fresh black codfish rolled up with radish, papaya and mango mix, in an "imperial" ginger orange sauce topped with onion crisps, jalapeno and kumquat |
| "Caliente" |
$14.00 |
mixed ceviche in a spicy red rocoto sauce, served with jalapeno sauce, yam mousseline and quinoa crumble |
| Leche De Tigre |
$5.00 |
|
| Everglade "Buffalo" Frog Legs |
$12.00 |
topped with crispy micor celery and creamy blue cheese dip |
| Trio Of Crab "Cupcake" |
$16.00 |
citrus, spicy and herbs frosting |
| Texan Cowboy Steak |
|
|
| 8oz Succulent Tenderloin |
$42.00 |
|
| 12oz Charred Rib-Eye |
$38.00 |
|
| 6oz "Colorado" Lamb Porterhouse |
$26.00 |
|
| Foie Gras Tamales |
$24.00 |
pan seared crispy foie gras, sweet corn tamales, grenadine seeds and smooth mole |
| Jicama And Tangerine Arugula Salad |
$11.00 |
quinoa crusted queso fresco, roasted red pepper dressing |
| Enchilada De Carnitas |
$24.00 |
24 hour braised pork ribs rolled in corn tortillas, covered with a tomato chile sauce, with rice and beans |
| Moqueca Brazileira |
$34.00 |
lobster and amazonian paiche in a coconut pepper sauce infused with cilantro served with aioli crispy plantain |
| Goat Cheese Red Beet Bruschetta |
$12.00 |
italian eggplant and goat cheese mousse, marinated beets, micro mache salad and raspberry air |
| Pearl Beef Carpaccio |
$20.00 |
"akaushi" filet rolled with arugula, sweet tomato and parmesan cheese |
| Grilled Scottish Salmon |
$24.00 |
crushed herb potato and beurre blanc |
| Forest Mushroom And Truffle Infused Risotto |
$24.00 |
pecorino cheese, asparagus tips |
| The Chef's Spaghetti And Meatballs |
$25.00 |
classic favorite with chef's creation of homemade meatballs |
| Giant Shrimp Spring Roll |
$20.00 |
tobiko pearls and tangy "nuoc mam" sauce |
| Tuna Tartar A La Sylvain |
$18.00 |
ahi tuna with mango sphere, asian peas, papaya, pomegranate and purple shiso |
| Chickpea Dusted Calamari |
$11.00 |
harissa and lemon aioli |
| Crudites And Hummus |
$10.00 |
baby vegetables, hummus, dried date and pita |
| Bombay Chicken |
$24.00 |
served traditionally with jasmine rice and minted raita |
| Organic Mixed Baby Vegetable Tagine |
$20.00 |
moroccan couscous and house made, cumin and rosemary "fume" |
| "Fontina" And White Truffle Oil Infused Mac N' Cheese |
$10.00 |
|
| Grilled Green Baby Asparagus |
$6.00 |
|
| Traditional "Pommes Dauphines" |
$6.00 |
|
| Baked Potato Enhanced |
$6.00 |
with sour cream and chives |
| Seasonal Organic Baby Vegetables "Glaces" |
$6.00 |
|
| Sauce "Madagascar" |
$3.00 |
|
| Demi Glace Infused |
$3.00 |
with "duckhorn merlot" |
| Freddy May Tag's Blue Sauce |
$3.00 |
|
| Pan Seared Peking Duck Breast |
|
kimchee noodles and baby bok choy |
| Miso Marinated Black Cod |
|
asian stir-fried vegetables, water chestnuts, and bean sprouts |
| Crème Brulee |
$11.00 |
passion fruit creamy custard paired with a mango coconut shake |
| Homemade Profiteroles |
$11.00 |
pistachio ice-cream and valrhona chocolate sauce |
| Goat Cheesecake |
$12.00 |
blueberry espuma |
| Key Lime Pie |
$12.00 |
mascarpone whip and white chocolate tuile |
| Pear And Almond Tart |
$13.00 |
red fruit coulis |
| Chocolate Lava Cakes |
$12.00 |
house made vanilla ice cream |
